Chemeen pathiri recipe, how to make chemeen pathiri or chemeen pathal or chemeen ada (Malabar Style).

Chemeen pathiri is one of the best kozhikodan dish and very healthy too. Chemeen ada is easy to make at home, these days you get them in thattukadas to star hotels, such is its popularity here in Malabar.

Each family has their own version of chemeen pathiri; some like to make it the real traditional way with grinding parboiled rice (puzhukal ari) and then cooking it to make the ada which is ofcourse time consuming and difficult to make in the mixie grinder, some put rice flour into the boiling water and mix, but I have made this in my own easy way without compromising tradition and taste.

Even the filling is different from home to home; some like to fry the chemeen (prawns) and then add to the onion mix, though I prefer cooking it with masalas and then adding to the onion mix. Some, like to grind coconut with green chilies to add to the chemeen mix, and I prefer adding Kashmiri chilli powder.

The best thing about this is that you can make the filling ahead (refrigerate or even freeze) and make the adas when required, fill, and steam.

Traditionally, two adas are made and the filling is sandwiched in; but you can also make in other different shapes.

Chemeen pathiri is a favorite and my kids love them and I hope you would too...

The video I made is an effort to help you make chemeen ada easily, I hope you appreciate my effort.

Chemeen pathiri video tutorial.

Other Recipes You May Like:
Kozhi Ada Recipe
Malabar chicken samosa recipe
Malabar Mutton Biriyani
Malabar style cauliflower fries
Malabar Chicken Korma
Malabar chicken fry
Malabar chicken spring rolls

Chemeen Pathiri Recipe - Chemeen Ada - Kerala Recipes

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Rice flour: 1-1 1/4 cups
• Boiling water: 1 cup
• Grated coconut: 4 tbsp
• Fennel (perumjeerakam) seeds: 1/4 pinch
• Salt: 1/2 tsp
• Chemeen (prawns): 250 gms
• Kashmiri chilli: 1/2 - 3/4tsp
• Coriander powder: 1/2 tsp
• Turmeric powder: 1/2 tsp
• Salt: 1/2 tsp
• Onion: 2, chopped finely
• Ginger: 1 inch, crushed
• Garlic: 6 cloves, crushed
• Green chilli: 1, finely chopped
• Kashmiri chilli powder: 1 tsp
• Turmeric powder: 1/4 tsp
• Curry leaves: 1 sprigs
• Grated coconut: 4 tbsp
• Kashmiri chilli: 1 tsp
• Coconut oil: 2 tbsp

  METHOD:

1. Into a kadai or pan add in shrimp, Kashmiri chilli powder, coriander powder, turmeric, and salt. Mix well and cover and cook the shrimp, remember that shrimp releases water, so you do not need to add extra water. Once it is cooked and all dried up, keep it aside.
2. Bring water to boil. Grind coarsely grated coconut and fennel seeds (perumjeerakam).
3. Into a bowl add in the rice flour and the coarsely grinded coconut. Add salt and mix well. Add boiling water and mix well with a spoon. Once it cools down mix with hand to a soft dough. The dough should not stick to your hands. Divide the dough into 4 equal parts.
4. Heat another pan with coconut oil, add in onions, green chilli, and salt. Once the onions are transparent add in the crushed ginger and garlic. Once the onions starts to brown, add in Kashmiri chilli powder and turmeric powder, mix well and put the flame on low so that it does not get burnt. Once the masala is nicely mixed and the raw flavor is diminished add in the shrimp and roast on low flame for 3-5 minutes. Add curry leaves and mix well.
5. Grind coconut and Kashmiri chilli together and add this into the prawns mix. Mix for a minute and then switch off the flame and allow it to cool down.
6. Grease coconut oil on vazhayila (banana leaf) and place one portion of the rice dough and flatten to a round disc with wet hands. Make two pathirs like this.
7. Place the filling on one pathiri and cover it with the other one, press the sides with fork. You can make spikes with fork on top so that the steam is released (its a personal choice).
8. Place the chemeen pathiri or chemeen ada on a hot steamer and steam for 15 to 20 mins or until done. Serve hot.
9. Enjoy Malabar food right in your home or make this for Iftar.

NOTES

• Shrimp/prawns causes allergy to some; as a precaution, I would advise to devien and throughly clean them.
• You can make the filling ahead and refridgerate or freeze it.
• I have not used tomatoes in this recipe as whenever I use them, I feel the filling is a bit wet or soggy when it cools down; if you prefer you can add one tomato at the time of sauting onions.
• Coconut oil is a must for this recipe. Adjust chilli to suit your taste, pls remember that Kashmiri chilli powder has less heat, if using ordinary chilli powder reduce by half.
• Chemeen pathiri or chemeen ada is one of the healthiest Malabar recipes I have come across. On a side note, if you dont get banana leaf you can make pathiri with the help of butter paper or parchment paper.

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