Kerala Kadala Curry
To Pressure cook :
Black Chana/Kala Chana - 2 cups cooked
Turmeric Powder a pinch
Salt to taste
To Roast and Grind :
How to make Pathiri
Pathiri or Thin Rice Roti - Malabar Speciality
Rice flour- 1 1/2 cups + 2 tbsp
Water- 1 cup
Rice flour- more for dusting while rolling the dough
How to make the Pathiri
In a saucepan, boil the water.
Sprinkle salt to the boiling water.
When the water boils, add the rice flour and combine it using a wooden spoon.
Remove from the heat and combine well till incorporated.
Let it cool down a bit.
Knead the mixture when it is still warm till it’s soft and smooth.
Make medium sized balls out of the kneaded dough.
Place the dough on a board and dust with little rice flour.
Using a rolling pin, roll it to a round shape.
Keep dusting with rice flour to prevent sticking to the board.
Roll to thin round shape. You can use a round lid to make shapes, for even sizes.
With the leftover dough on the sides, knead again.
Heat a non-stick cooking pan over medium heat.
Place the rolled pathiri on the skillet or pan. After 30 seconds, flip to the other side.
Gently press with a cloth for it to puff up. Finally once done on both sides, remove on to a plate.
Serve pathiris with your favourite curry.