Wednesday, 3 June 2009

Thadian, mulaku chammandi

Preperation time: 30 min (minus rice fermenting time) | Cooking time: 15 min

Thadian literally means 'fat' in malayalam. This name was probably adopted due to the thickness of the pan cake. It is typically made in the 'china chatti' (pronounced cheena chatti). This recipe is famous among a particular community in Kerala. I got to know this from my mother-in-law who got it from hers. :-)

Raw rice-2 cups
Urad dal-1cup
Cumin seeds-1tbsp
Grated coconut-1 cup
Salt to taste

For chammandi(chutney)
Small onions(shallots) preferred-10 OR Onions-2
Red chillies-2
Salt to taste
Coconut Oil

Soak the rice and urad dal separately. Grind the rice to a smooth paste and keep it overnight to ferment. (You can even use rice flour instead). Urad dal should be ground coarsely just before preparing. (To save time you may grind the urad dal early and keep it in the refrigerator). Make the batter by mixing the ground rice and urad dal. Add cumin seeds, grated coconuts & salt into this. The batter should have a thick consistency.

This is cooked on a china chatti or aapam chatti but in case it is not available you can use dosa pan instead. Heat the pan/chatti, smear the pan with oil and pour the batter and spread it as you would for a dosa or oothappam. Pour some oil along the sides so that it is crispy. Turn it over and cook the other side. The best accompaniment for thadian is mulaku chammandi (red chilly chutney).

Mulaku chammandi
Take a pan, add 4tbsp oil and fry the onions along red chillies until the onions changes color slightly. Add salt and keep it aside. Once the mixture is cold, grind it coarsely. No water needed. Transfer to a bowl and add a teaspoon of coconut oil and mix.

As you can see I have prepared it on a dosa pan and therefore the thickness is less. This is usually cooked for breakfast.


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