Wednesday, August 26, 2009

Chatti Pathiri

We are back from 2 short trips. We all had a relaxing vacation, which we all needed so badly. Now coming back after almost 2 weeks of not being in the kitchen, I kind of feel lost in my own kitchen. Do you feel lost in your kitchen when you come back from vacation? It took me sometime to get used to what was there in the fridge or pantry and what wasn't. It is a strange feeling to feel lost in your own kitchen. Even cooking a dish that I must have made a million times can take a wee bit longer and I often forget an ingredient. Does that happen to you? Or should I blame this to - getting old you know, statement that we tend to make often.

In any case, let me start talking about the dish that I have been daunting to make for many years now. For one, I stay away from dishes that contain a whole lot of eggs. I tend to skip recipes that have more then 4 eggs in anything I have to bake or if something that is real drool worthy, I plan to make it when I have some guest over. That way I don't end up eating the dish by myself and everybody gets a share of the cholesterol laden dish he he! Secondly this dish has a lot of prep work, so I almost never have the time to make it. And the other reason is my son can't have a single bite, as he is highly allergic to almost all the ingredients in this dish. But I had to make it, as I craved for this dish way too long and was running out of excuses.

This is a sweet Malabar delicacy and this dish is also made in a different way and that is - with meat as a filling. I love this dish with the meat but my hubby is a fan of the sweet one. So this one is for him. Enjoy!

So here goes...

For the Pandam/Filling:
  • 3-4 eggs beaten
  • handful of cashews
  • handful of raisins
  • 4-5 tbsps of sugar ( +/- to your liking)
  • 3-4 cardamom pods, crushed, seeds removed and powdered
  • 1 tsp of oil/ghee
To Dip the otada:
  • 5-6 eggs beaten
  • 6-7 tbsps of sugar ( +/- to your liking)
  • 6 cardamom pods, crushed, seeds removed and powdered
  • 1/2 cup of milk (optional)
For the Topping:
  • Handful of raisins and cashews
  • 1 tsp of white poppy seeds
For Assembling the dish.
  • 1 tbsp of oil
  • 1-2 tbsps of sugar
Ingredients to make Otada/Malabar crepe - refer to this. But do NOT assemble the otada (i.e. with the shallots in the recipe, just make the otada/crepe's and keep aside).


To make the Pandam/Filling

Beat the eggs with sugar and cardamom and set aside.
In a non stick pot, heat the oil add the cashews and raisins, until the cashews start to become light brown and the raisins plump up. Add the beaten eggs, sugar and cardamom mix. Keep stirring to make the consistency of scramble eggs. Keep this filling aside.

Make the Otada/Crepe like this. But make sure the otada that you make should be more or less the size of the pot that you are going to make the dish in.

In another bowl beat the eggs with all the ingredients for the dip and set aside.

Now to Assemble the dish.

Pour oil in a pot that you are ready to cook the dish in. Place one of the otada's/crepes on the oil. Put a little of the egg filling. Take another otada/crepe and dip it in the egg, sugar and milk mix that is kept aside for dipping the otada's/crepes. Sprinkle some sugar. Put some more of the filling followed by the dipped otada/crepe and sprinkle of sugar. Repeat this till you have consumed all the filling and otada/crepes, with the last layer being the crepe. Pour over any of the remaining egg, sugar and milk mix.
Sprinkle the top layer with the white poppy seeds, cashews, little sugar and raisins. Cover and let it cook the dish for 25 - 30 minutes on a low flame till a skewer inserted comes out clean. Let it cool.

Once it is cool enough to handle, remove the lid and place
a dinner plate over the pot and flip the pot upside down. The chatti pathiri will be bottom side up now, slide the chatti pathiri back on to the pot ( the top layer with the cashews, raisins and poppy seeds facing down). Cook the chatti pathiri for another 5-10 minutes on a low flame to get a beautiful golden brown color. Once cool take a serving plate and flip the chatti pathiri over, so that top layer with the cashews, raisins and poppy seeds are on top and serve warm.

This recipe is going to Joy from Fasting to Feasting from Kitchen flavors who is conducting the event.


Anonymous said...

This looks fantastic! I love the filling with raisins & cashews!

Happy cook said...

I dodn't think i have ever had this, looks so so yumm.

vincent said...


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farida said...

Looks and sounds very good. Thanks for sharing the recipe!

Yasmeen said...

Have a blessed Eid.Thanks for sharing your delicacy :)

Pravs said...

Your way of making is so different...and i like it. Must be really yum. Yeah the calories part is what makes one from not making such things :)