Chemmeen pathiri – a Malabari favourite


Malabari cuisine is as tasty as its elaborate making method. Perhaps, the pathiris are the best representatives of the region. They can be made with just about anything, fish, meat, eggs or vegetables. This warm snack is a big hit on cold or sunny days. Though it tastes hep with meat, what works best for this pathiri is prawns or shrimps. They are in reality stuffed pancakes and can be fried, steamed or boiled.   


250 gm prawns

300 gm kuthari (matta rice)

100 gm rice flour

100 gm scraped coconut

3 onions

1 tsp ginger-garlic paste

1 tomato

5 shallots

4 green chillies

1 tbsp cumin)

2 tsp red chilli powder

2 tsp turmeric powder

½ tsp pepper powder

2 tsp salt

Oil as required

1 lemon

Curry leaves

Mint leaves

1 plantain leaf


Soak rice and grind in a mixer grinder

Add scraped coconut, shallots and salt, grind again

Add in in the rice flour and mix well

Set this aside to make pathiris

Marinate prawns with chilli powder, turmeric powder, pepper, salt and lemon extract

Saute chopped onions, ginger-garlic paste, finely chopped green chillies, tomato, red chilly powder, turmeric powder, salt and curry leaves

Add in the marinated prawns

When it€™s done, add mint leaves and mix well

Roll out the pathiris

Place masala mix on them, cover one pathiri with another. Seal the edges.

Spread the plantain leaf in a steamer and arrange the pathiris

Steam till done
Click here to read this recipe in Malayalam

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