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Kaima Pathiri – Ground Rice Crepes that Melt In Your Mouth

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Kaima Pathiri

Kaima/Nura Pathiri

 

Kaima Pathiri

These Crepes made from Ground Rice and Coconut Milk ( ‘Kaima Pathiri’, also known as ‘Nura Pathiri’)  just melt in your mouth!!! They are so light and so easy to eat!

Served with a good curry, they are made for special guests in the Malabar region. Try them once. You are bound to make them again.

Kaima Pathiri is also similar to the ‘Neer Dosa’ of Karnataka. The addition of eggs and coconut milk makes it  much more soft and smooth, while still being very light!

Kaima Pathiri




Serves 3-4

Ingredients:

  • 1 cup Kaima Rice/Jeerakasala Rice OR if you can’t find these, use Basmati rice
  • 2 cups medium consistency coconut milk –  freshly made  is best (the ‘first’ milk that is made from squeezing grated fresh or frozen coconut that has been ground with minimum water to a fine paste, through a cheese cloth.)
  • 2 eggs



Method:

  • Wash the rice thoroughly. Soak for 2-3 hours.
  • Add the rice to a blender with half cup of the coconut milk. Blend till you get a smooth batter, without any grains.
  • Add the remaining coconut milk along with the eggs and blend once more.
  • (The batter should be very thin and smooth without any grits of rice).
  • Heat a non-stick pan that has been lightly greased with oil.
  • Blend the batter once more till it turns foamy on top OR I like to use a hand held whisk to get it foamy each time batter is to be poured.
  • Take a large round ladle and scoop from the top so that you get a lot of foam with each ladle of batter.
  •  Pour the foamy batter onto the pan to  naturally form a round crepe. Don’t spread it with the ladle or swirl the pan for best results just let the batter spread out. Using a small pan, ensures a nice round shape.
  • Allow to cook for a minute or two till the  top cooks through. Do not cook the second side.
  • Flip onto a large wire sieve so that they ‘air out’ briefly while you prepare the next one. Then fold in half , then into a quarter so they form triangular shapes.
  • These crepes are very delicate and need to be handles gently. Do not stack them without folding.
  • Repeat with remaining batter. Keep whisking in between to keep the batter foamy.
  • Serve immediately with any curry (Chicken Curry or Potato curry is good!)

 Kaima Pathiri

 

Did you enjoy our  Kaima Pathiri?

Notes:

There is no need to add salt to these crepes as they are meant to be served with curry. For those who would like them sweet you can add sugar to the batter. We prefer them without salt and served with Chicken Curry.

Kerala Rice flour crepes

Indian Rice Flour Crepes

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