Kinnapathal/Kinnapathiri/Attipathal (Layered Pathiris)

Kinnapathal/Kinnapathiri is a layered pathiri seen in Malabar region. An awesome but time consuming dish which you may wish to have again and again.. Kids will love it too as you get the layers separated and they enjoy doing so.This was about 20 years ago that we got to introduce to this wonderful dish from my aunt's house. We never got it right at first ; but then it seemed to be an unavoidable one in our kitchen. It goes well with any stews or other curries as well.

Ingredients:

Jeerakashala / Basmati Rice 3 cups
White Rice/ Pachari 1/4 cup
Thin Coconut milk /second extract - about 5 cups
Ghee 2-3 tbsp
Thick Coconut Milk 1/2 cup
Salt to taste


Method:

1. Soak both the rices for a minimum of 2 hours or overnight.

2. Grind them along with Thin coconut milk. The consistency should be thinner than the Dosa dough.

3. Arrange a steamer on fire and a dish which could be placed inside the steamer easily. The size or shape of the dish doesn't matter.

4. Now mix ghee with the first extract of coconut milk well and keep it aside.

5. Line the dish to be placed inside the steamer with ghee and then start with the layers.

6.First pour a deep spoon/spatula full of dough into the dish. Then cover with a lid. The lid should be slightly opened in one side so that the pathiris won't puff up and it disturbs layers. Wait till it cooks well for about 3-4 mts.

7. Now open the lid and  pour a tbsp of thick milk & ghee mixture & then repeat the same procedure again - pour dough ,cover with lid and wait till it cooks. This procedure is repeated till your dish is full or the dough is finished. Once your dish is full, keep it covered for another 5 minutes so that all layers are cooked well. Then, take another pan & repeat the same. The thick milk and ghee mixture can be used in between; but not necessary to pour it between all the layers.

8. Once it is over, cool the pathiris nicely before you unmould them. Run knife through the sides and umnould carefully. You can cut this in triangles and serve.

** I usually keep two steamers at a time so that I could do it faster.



Sending this to   CWS-Rice event hosted by Priya &  co-hosted by Kaarasaram