Inspite of me being from Kannur, North kerala ( malabar ), I never heard about this Ari pathal until few years ago, cant really blame me as I lived in Kannur only few years while growing up but I was surprised when my other half who is a Telicherry boy with lots of Muslim neighbour hood told that he also dont know about this. Whenever we go home for a vacation during Ramadan season we used to get lucky to taste the typical Malabar specials like Erachi pathiri, Ari kadukka , Unnakai and all which our neighbours used to bring over. That was my inspiration to try out this Ari pathal recipe by Rafeeda for this months cook out in Kerala Kitchen. I am glad I made this as we all loved it , especially lil A. Big thanks to Rafeeda :)
All purpose flour (maida) - 1 cup
Egg - 1 large
Milk - 1 cup
Water( as required )
A pinch salt
For filling ( chicken masala )
Boneless chicken - 250 gm
Onion - 2 medium ( chopped )
Fennel / perum jeerakam - 1/2 tsp
Turmeric powder / manjal podi - 1/4 tsp
Chilli powder/ mulaku podi - 1/2 tsp
Coriander powder / malli podi - 1 tsp
Garam masala powder - 1/4 tsp
Pepper powder/ kurumulaku podi - 1/4 tsp
Ginger - garlic paste ( Inji - veluthulli paste )- 1 tsp
Salt to taste
Curry leaves - 1 sprig ( torn to pieces )
Green chillies (chopped ) - 1-2 ( I didnt use it )
For final coating( Egg milk mixture )
Egg - 3 numbers
Milk - 1/8 cup
Making of filling
- In a saucepan cook the chicken adding few tbs of water until done. Shredd the chicken with a spoon or with fingers and keep it aside.
- In a pan add some oil and sputter fennel , add chopped onions and saute until soft and light brown.
- Add ginger garlic paste and fry for 1-2 minutes. Add green chillies and curry leaves and cook for 2-3 minutes.
- Add cooked chicken, red chilly powder, turmeric powder, Coriander powder , garam masala, pepper powder, salt and cook for few minutes until chicken is coated well in masala. Sdd some chopped corainder leaves.
- Make the pancake batter by whisking all the ingredients together by adding enough water to get a thin batter.
- In a non stick pan pour a small laddle of batter and spread it as thinly as possible. Cook for 2-3 minutes until cooked.
- Repeat making the pancakes until all the batter has been used up.
Layering and cooking
- Break 3 eggs in a bowl , add milk, salt, pepper and give it a whisk and keep it aside.
- Grease a saucepan with little oil and keep it ready near you.
- Take one pancake and dip it in the egg - milk mixture.
- Place the egg coated pancake on the greased pancake.
- Spread the chicken masala on top of the pan cake.
- Take the second pancake and dip it in egg milk mixture and place it above the first one.
- Repeat the process by layering chicken masala on top of egg coated pancakes.
- Pour the remaining egg milk mixture on the top of the layered pancakes and on the sides swells to lock the pancakes.
- Place the pancake on a low flame and cook for 15 minutes on one side.Carefully flip it ( you can flip it on a plate and then place another plate on the cooked side and flip it again and flip it back into sauepan )
- Cook the other side for 15 minutes. when done flip it onto a plate. Cut and serve immediately.