Adukkuroti / Ithalappam
Adukkuroti or Ithalappam or Attipathal or Ithal Pathiri is one of the plethora of pathiris in the Moplah Cuisine. The dish is distinguished by the layers that are formed by steamed rice batter. I would term this dish as an easy substitute of making pathiri. You don’t have to knead, roll, fret about the brown spots etc. Instead you get all the pathiri in layers and also can cut and take it like cake, now isn’t that a cake walk?
The rice ground alongwith coconut and egg makes the appam soft and amazingly delicious. You can pair this with any spicy curries, I paired it with Kozhi Mulagittathu.
Adukkuroti / Ithalappam
Adukkuroti or layered rice cake is a delicious Malabar dish where the rice batter is poured little by little and steamed forming beautiful layers.
Ingredients
- 1½ cup Raw rice
- 4 tbsp Cooked rice
- 1½ cup Grated coconut
- 1 no Egg
- ¼ tsp Powdered cardamom
- Salt as per taste
- ¼ cup Ghee
Instructions
- Wash and soak the raw rice for 2 hours.
- Grind the soaked rice, cooked rice and coconut with little water till you get a smooth paste. Add egg, powdered cardamom and salt to the ground batter and whip it for 5 minutes. The batter shouldn't be watery but not too thick either. The consistency of dosa batter would be perfect.
- Heat water in a steamer.
- Take the vessel or pan in which you want to make the Adukkuroti. Grease it well with ghee.
- Place the greased pan in the steamer. Pour a ladle of the batter in the pan. Close the steamer and steam for 2-3 minutes. Open the steamer and brush a little ghee on the cooked layer. Pour a ladle of batter again and steam. Repeat this process till all the batter is over or the pan is full.
- Once the batter is used up or the pan is full, close and steam for 5-7 minutes.
- After steaming, gently take the pan off the steamer and allow it to cool for a while. Gently flip it onto a plate.
- The beautiful layers will be evident. Cut and serve once it has cooled.
- Serve with any spicy curry.
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