Mutta Pathiri is a traditional pancake from the Malabar region of Kerala. It is very popular in Muslim families, as a breakfast item, although it may be served at any time of the day.

Unlike the western counterpart, it is usually served with coconut milk and/or chicken curry.. It is also traditionally cooked in earthenware pans specially made for this purpose, although these days, it is made in non-stick pans as well. However, this does not give an authentic Malabar Mutta pathiri, since leavening agents such as baking powder or baking soda need to be used. In the traditional recipe, only flour eggs, water, and salt are used. The use of the earthenware pan gives the pancake its characteristic ‘beehive’ holes.

It is a fact that many people face problems making these pancakes, the traditional way the first few times. We don’t use any baking soda/powder, which means, it’s all in the regulation of heat and timing method. If you follow this recipe well, it should guide you. My sister makes very nice Muttapathiri and I shot the video, while she was making it for breakfast one day.

‘Mutta’ – Egg

‘Pathiri’ – refers to flatbreads that are usually made of rice flour, although wheat and plain flour are also used. There are many varieties: Roasted and fried. See my recipes for some Pathiri Varieties below.

Classic Rice Flour Pathiri Classic Pathiri Recipe  

Hand-rolled Pathiri with grated coconut Kai PATHIRI

Light, Melting Pathiris made in pan ( using coconut milk ) Nura Pathiri

Instant Pour and Cook Pathiri Kalakki Chuuta Pathiri

Fried Pathiri – Fried Velichenna Pathiri

Other names for Mutta Pathiri:

‘Muttayappam‘ (Appam is also a pan cooked leavened bread usually made of rice flour )

‘Ootada’ – Oota – means holes, referring to the beehive holes on these pancakes.

Scroll down for the Video and Recipe.

Mutta Pathiri ( Malabar Traditional Earthenware Pancakes )

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Watch Video Below (This Video, is only available in Malayalam at the moment) :

Note:

• The earthen pan, used for mutta pathiri should only be used to make mutts pathiri, You should never use oil on this pan, as this ruins the porous nature of the earthenware which gives us the perfect beehive holes. The pan, needs to be seasoned by making some mutta pathiri a few times.. The first few batches, might not turn out perfect. You can also season by boiling water from cooking rice in the pan and leaving it overnight. Then, rinse out.
• Using a glass lid helps for visibility, and lets you know how the mutts pathiri is coming along without lifting the lid.
• Use the smallest burner.
• Usually, in Malabar homes, these pathiris are cooked simultaneously on 2 or 3 pans, since it takes time to cook each one.
• Don’t forget to beat, each time  ( to create foam ) before pouring the next ladle of batter, this ensures the holes will appear.
• Sometimes, after we have made many, it will seem like the holes are not appearing as well as the earlier ones.. Your pan may not be hot enough. Keep the pan on low heat, without pouring any batter for a while, so that the temperature of the pan increases gradually. Or you may just need to beat the batter, well till foamy again.
• These Mutta Pathiri can be made with Wheat flour as well, just a slight difference in cooking time.
• The thicker the clay pan, the better the results, usually obtained.

Key Ingredients: Flour, Water, Eggs, Salt.

EAT AND TELL!!! Let us know if you tried –  Mutta Pathiri ( Malabar Traditional Earthenware Pancakes )

Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com

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