Ana pathiri – coin rotis in a rich chicken gravy


Ana pathiri or erachi kodumpu is a quintessential Malabari dish that is perfect to serve on a banquet feast. Like the name hints, ana pathiri is as tiny as a coin like the old ana and resembles Kottayam's pidi and kozhi in making with a rich and spicy gravy, though it is a lot more spicier. You won't be needing any side dish for this pathiri, thanks to the creamy chicken gravy.  

Ana pathiri


2 cups of rice flour

1 tsp cumin powder

1 kg chicken pieces

5 onions sliced

2 tsp ginger-garlic paste

3 tomatoes

1 tsp turmeric powder

1 tbsp chilli powder

2 tsp coriander powder

1 tsp garam masala

3 green chillies


1 cup scraped coconut

1 cardamom

1 tsp cumin seeds

Coconut oil

Curry leaves  


Add salt and cumin powder to the rice flour

Add hot water to it and knead well

Smear coconut oil on hands and take a pinch of the dough

Roll and flatter the dough into coin sized pathiris

Steam cook the pathiris and keep aside

Heat oil in a pan

Add chopped onions and salt

Saute well

Add ginger-garlic paste, green chillies and chicken pieces to it

Mix well

Add chopped tomatoes

Saute until tomatoes turn mushy

Add chilli powder, turmeric powder, coriander powder, garam masala and salt

Pour in water as required to cook the chicken

Cover with a lid and cook

Grind coconut, cardamom and cumin seeds to a fine paste and set aside

Add steamed pathiri to the chicken curry

Mix well

Add the ground coconut mix to it

Add curry leaves and mix well

Cover and cook for 2 minutes

Serve hot!  

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