A Malabar delicacy where thin, soft rice pancakes are stuffed with a spicy, aromatic fish masala. This savory parcel is then pan-cooked until golden, creating a perfect snack or light meal.
Prep25 min
Cook35 min
Servings4
Serving size: 1 serving
579cal
21gprotein
60gcarbs
29g
Ingredients
2 cup Roasted Rice Flour (Also known as idiyappam flour. Essential for soft pathiri.)
2.5 cup Water (For the pathiri dough.)
1.75 tsp Salt (Divided for dough, fish, and masala.)
5 tbsp Coconut Oil (Divided for dough, masala, and frying.)
300 g King Fish Fillets (Boneless. Any firm white fish like seer fish or pomfret works too.)
1 tsp Turmeric Powder (Divided for boiling fish and for the masala.)
Soft Meen Pathiri, a protein-packed fish-stuffed rice pancake! Perfectly spiced and comforting, a true delight.
This kerala dish is perfect for snack. With 578.56 calories and 20.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
3 pcs
Green Chilli
(Slit lengthwise. Adjust quantity for spice level.)
1 pcs Tomato (Medium-sized, finely chopped.)
1 tsp Red Chilli Powder (Adjust to your spice preference.)
1.5 tsp Coriander Powder
0.5 tsp Fennel Powder
0.75 tsp Garam Masala
15 pcs Curry Leaves (Approximately 1 sprig.)
0.5 cup Thick Coconut Milk
1 tbsp Lemon Juice
2 tbsp Coriander Leaves (Finely chopped, for garnish.)
Instructions
1
Prepare the Fish
In a pot, combine the fish fillets, 1/2 tsp of the turmeric powder, 1/2 tsp of the salt, and enough water to cover the fish.
Bring the water to a boil over medium-high heat, then reduce to a simmer. Cook for 5-7 minutes, or until the fish is opaque and cooked through.
Carefully drain the water and let the fish cool down. Once cool enough to handle, remove any skin and bones, then flake the fish meat using a fork. Set aside.
2
Create the Masala Filling
Heat 3 tbsp of coconut oil in a wide pan over medium heat. Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
Stir in the chopped tomatoes and cook for 3-4 minutes until they turn soft and mushy.
Lower the heat and add the spice powders: the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and fennel powder. Sauté for 1 minute until fragrant.
Add the flaked fish, curry leaves, and the remaining 1.25 tsp of salt. Mix gently to coat the fish with the masala without breaking it up too much. Cook for 2-3 minutes.
Pour in the thick coconut milk and continue to cook, stirring occasionally, until the masala becomes semi-dry.
Turn off the heat. Stir in the garam masala, lemon juice, and chopped coriander leaves. Mix well and set the filling aside to cool completely.
3
Make the Pathiri Dough
In a large pot, bring 2.5 cups of water to a rolling boil. Add 1/2 tsp salt and 1 tbsp of coconut oil.
Reduce the heat to the lowest setting. Add the roasted rice flour all at once and mix vigorously with a wooden spoon or spatula until it forms a cohesive lump.
Turn off the heat, cover the pot, and let the dough rest and steam for 5-7 minutes.
Transfer the warm dough to a clean work surface or a large bowl. Grease your hands with a little oil and knead the dough for 5-7 minutes until it is smooth, soft, and pliable.
4
Assemble the Meen Pathiri
Divide the smooth dough into 16 equal-sized balls.
Take two balls. Using a rolling pin or a pathiri press, flatten each ball into a thin disc about 4 inches in diameter. Dust lightly with rice flour to prevent sticking.
Place about 2 tablespoons of the cooled fish filling in the center of one disc, leaving a small border around the edge.
Carefully place the second disc on top. Gently press the edges together to seal them completely. For a neat shape, you can use a round cutter or the lid of a container to trim the edges.
Repeat this process with the remaining dough and filling to create 8 stuffed pathiris.
5
Cook the Pathiris
Heat a non-stick tawa or flat pan over medium heat. Drizzle a little coconut oil and spread it evenly.
Carefully place one or two assembled pathiris on the hot tawa, ensuring not to overcrowd it.
Cook for 2-3 minutes on the first side, until light golden-brown spots appear. Drizzle a bit more oil on top before flipping.
Flip and cook the other side for another 2-3 minutes until it's also cooked with golden spots.
Remove from the pan and place in a casserole or covered dish to keep warm. Repeat for all the pathiris.
6
Serve
Serve the Meen Pathiri hot, either on its own as a hearty snack or as part of a larger meal with a simple salad or raita.