Cookery shows have always been my favorite TV program. During the holy month of Ramzan and Bakrid every channels will be showcasing the Malabar delicacies like chatti pathiri. My mouth waters every time time I saw them but the complexities and technicalities kept me away from trying them out, also the fact that they always showed the non-veg version on TV and my mom don’t eat meat.
So last year when I saw this layered goodness sitting on top of the All Spice (Trivandrum) counter I couldn’t help but grab one. But instead of the anticipated spicy taste of chicken masala, I was surprised by the pleasant sweetness of the dish. From then on it became the my family’s favorite snack and every time we go to trivandrum we try to stop by All spice just to get the chatti pathiri which is a lot because I was studying at trivandrum at that time . But the timing was always been a villian in our story since they make only a limited amount these and at a specific timing and if we happen to be late, it will be over 😦 After missing the timing for a couple of time I was determined to find the recipe, but almost every search resulted in the non-veg recipe.
Luckily I got two recipes for the sweet chatti pathiri one day , but I did not feel like the exact same recipe for my chatti pathiri, so I with a swish here and a flick there with my magic wand I came up with my own recipe with a change 🙂 😉
- Cuisine: kerala
- Course: dessert
- Cooking Time: 60 mins
150 grams All purpose flour
1 tablespoon Sugar
1 cup Milk
to taste Salt
2 tablespoons Grated coconut
5 tablespoons Sugar
2 Ripe plaintain
1/2 teaspoon Cardamom powder
3 tablespoons Sugar
1/2 teaspoon Cardomom powder
Crêpes Preparation ::
- Mix the ingredients together to for a batter with a consistency similar to dosa batter.
- In a nonstick pan, spread some ghee and make crêpes (like we make dosa) in the size of the dish in which we are planning to do the final layering of the chatti pathiri. (This batter will make upto 6 or 7 crêpes)
Filling Preparation ::
- Peel off and chop the plantain (Banana).
- Beat the eggs in a bowl and keep it aside.
- Heat a non stick pan and add some ghee and fry raisins cashews in it. I like to have a lot of cashews and raisins in my dish, you can add as much as you like.
- Add to it the sesame seeds, add according to your liking. If you don’t like sesame seed you can go for poppy seeds.
- Add to it a handful of grated coconut into it and fry till the water is absorbed.
- Add chopped plantain to it and saute well, once the plantain s softened add sugar to it and mix.
- Once everything mixed well, add the egg into the mixture and scramble it.
- Switch off the fire and keep the mixture aside.
- Beat eggs in a bowl, Add to it sugar and cardamom powder. Make sure that the sugar is fully melted.
For the layer ::
- Heat the vessel you are using for the layering and grease it with some ghee. Make sure to grease the sides so it won’t get stuck. If you are not using a non stick pan make sure to add more ghee while you grease the bottom and the sides.
- Now lower the flame. Take one pancake, dip it in the coating mixture and place it at the bottom of the pan.
- Take one more crêpe and do the same, so this will make the first layer of our chatti pathiri.
- Now spreads some filling on top of the first layer, then dip another crêpe in the coating mixture and place it over the filling.
- Repeat step 19 till all the crêpes are placed.
- Pour the remaining coating mix on to the top of the layer..
- Spread some ghee over the top layer and sprinkle cashews and raisins.
- Now cover the pan with a lid and cook in low flame till the crêpes absorbs all the coating mix or the bottom layer turn light brown (around 13-20 minutes approx)
- Now you have to flip the chatti pathiri so you can cook the other side. First make sure that it is not sticking to the sides, if it does please separate it. Then cover the mouth of the pan with a plate and gently turn the pan so to transfer the chatti pathiri to the plate. Crêpes and the filling will stick together to form a one large cake like thing.
- Now if you are not using a non stick pan grease the pan again with the ghee or else leave the pan as such and transfer the chatti pathiri back to the pan now with the bottom side up, so that we can cook the top part now. While doing all the transfers make sure you don’t disturb the layers.
- After flipping cook the in low flame again for a few minutes.
- Once done, remove from flame and transfer the Chatti pathiri on to a plate, upon slicing we will get a mouth watering layered structure.
Add cashews,Raisins and sesame seed according to your taste.. cause I added it according to me 😉