Hi all, This post was supposed to be posted long back, even before I left for India. I was so pressed for time, I just couldn't squeeze in any time to post it on my blog before I left. So here is the post unedited, just as I did it before I left home. This post was specially done for Lubna's blog for her lovely yearly event - Joy from fasting to feasting.
Ramadan Mubarak to all. The holy month is finally here and this time I am going to be in India with my parents and siblings during Ramadan and a few weeks after that. I wish the clock ticks slowly as good times pass even before the blink of an eye. This is the month that brings in me so much of peace and tranquillity. More time is focussed on religious affairs and duties. Here, in the UK, Ramadan is just like any other month probably it is not celebrated as in the Middle East, no special prayers, and not even Azhan is called which is really sad. To feel the spirituality or the feeling of Ramadan I think one needs to be somewhere in the Middle East. India is not bad either.
Lubna’s blog is one of the blogs that celebrates Ramadan well and I have been contributing my recipes to her events for the past few years. When she asked me if I could share a recipe, I told yes immediately. But now I have way crossed the dead-line inspite of her asking me several months ago.
I love how she compiles each post and the Ramadan recipes are always a keeper to try it during Ramadan. At my home, it’s usually traditional menu during the Ramadan days. We usually prepare traditional dishes and try out different varieties keeping its traditional root intact. No fancy shmancy cooking, baking or desserts. There are sweet things, but usually snacks, fruits, hot drinks and as such. Cooking is almost always elaborate especially when it is at home. I just cant wait to be home, to be pampered, to be loved, to have my mom’s food, the most delicious food ever.
Here is an authentic recipe for a variety of rice pancake or rotis, could be called as kin of neypathal, but more on the healthier side. The recipe is same as neypathal, but instead of deep frying, this is cooked on the non stick tawa or a cast iron pan until you see few brown spots and it puffs up slightly. The dough is rolled into balls using greased hands and patted to make thick rotis using your fingers on a greased banana leaf or any greased plastic sheet/ shopper bag. Once all rotis are cooked, you can dip them in warm coconut milk and place them in hot pot or casserole to keep them warm until they are ready to be served. It goes well with any traditional non vegetarian curry, like Malabar fish curry, Malabar chicken curry or mutton curry, chemmeen varattiyathu, Beef varattiyathu etc.
KaiPathiri: Rice Pancakes with Coconut, Fennel and Onion
2 cups parboiled rice
11/2- 2 cups grated coconut
1 small onion, about 160 g
1 ½ tsp aniseed
salt as required.
1.Soak rice in hot water for 3-4 hours. drain water off.
2. Grind it coarsely using Indian wet grinder adding few spoons of water to make a coarse dough. Add fennel onion and coconut and just blend for few seconds to crush all the ingredients, without over-grinding them. The whole dough will be coarse to touch.
3. Scoop out the dough in a bowl, add salt and mix well.
4. Smear the hands well with oil, take a medium apple sized dough and flatten it on a banana leaf making thick rounds, as thick and as big as a neypathal.
5. Cook both sides on a non stick tawa till both sides puff up.
1. I usually end up adding water while grinding rice as my machine doesn’t work with less water. If you get a thick batter instead of dough, do not worry. You can add unroasted rice powder to the batter and mix until you get a soft dough that can be flattened into discs.