Panchara Patta

The first time I heard about this dish was from Aysha. I had called her to ask a few doubts about desserts in Moplah Cuisine. Her description of the dish fascinated me. The technique and the process, though laborious, was enthralling! I was quite sure that this dish is too difficult for me. It was when I made Nura Pathiri that I felt a tad confident to try this as the process is almost similar.

While making this dish all I could think is, how people came up with such ideas, such techniques and how it’s going unnoticed in today’s time and age. Should we blame it on Westernisation, lack of information or plain laziness that constituted for such gems being neglected.

This is the perfect recipe for you if you are in mood for an experiment! It was a delicious dish when had with banana and sugar!

Panchara Patta

Lejna

One of the most beautiful Malabar desserts.

5 from 1 vote

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Prep Time 10 mins

Cook Time 30 mins

Soak 3 hrs

Total Time 3 hrs 40 mins

Course Dessert, Snack

Cuisine Kerala Cuisine, Moplah

Servings 6 pieces

Ingredients

  

• 2 nos Eggs
• ½ cup Jeerakashala Rice

Garnish

• 6 nos Banana
• ½ cup Sugar

Instructions

 

• Wash and soak rice for 3 hours. Grind it to a smooth dosa batter consistency.
• To the batter add the two eggs and around 2-3 tablespoon of water.
• Pour oil halfway in a saucepan and heat it. The size of your saucepan will determine the size of the panchara patta.
• Beat the batter to a point where the froth starts forming. Collect the froth and keep it in a vessel.
• Once there are aound 5 ladles of froth start pouring this froth into hot oil.
• The froth should disintegrate and spread in the oil.
• Keep beating the batter, collecting the froth and pouring it in the oil. Pour the froth till the the panchara patta is around 1-1½ inch thick.
• Gently poke a wooden skewer into it and gently try to move it. A well made panchara patta will rotate easily.
• Once it starts turning golden brown gently take it out with a wooden skewer and try to strain as much oil as possible.
• Repeat the process for the rest of the batter.
• Once you have made all the panchara patta, line a colander with tissue paper, cover and keep the pattas in it. Keep it there for all the oil to drain for 2 days.

Serving

• Serve the panchara patta with banana and sugar. Crush the panchara patta in the banana and sugar, mix well and relish!

Keyword Panchara Paata, Panchara Patta, Panjara Paata, Panjara Patta