The traditional earthenware-cooked pancake from the Malabar region.
Mutta Pathiri (Malabar Pancake)
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Mutta Pathiri (Malabar Pancake)
Description
Mutta Pathiri, also known as Ottada, is a traditional Malabar dish from Kerala, India. Essentially it is a Pancake, made in an earthenware pan, soft and fluffy, and often served with curries for breakfast.
Ingredients:
Instructions
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Add flour to a bowl.
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Add the eggs
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Use a beater and gradually add water a little at a time, beating with the beater/ whisk, till you get a smooth batter.
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Add salt to taste.
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Beat the batter enough to get a little foam, this helps to give the best muttPathiri.
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Keep the earthen pan on low flame, and heat it gradually till it gets quite hot.
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Then pour a small ladleful of batter at a time. Just swirl the pan gently to spread slightly -- not too much. They should be small.
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Now a few important points to note, in order to get perfect Mutta Pathiri -(It's all in heat regulation and timing). 1. USE SMALLEST BURNER OF STOVE: Before pouring each ladle of batter, increase the heat/flame. 2. Once poured and you have tiled the pan to spread them a bit, decrease heat/flame to medium. 3. When you start seeing the first few holes on the surface, reduce the heat/flame once more. 4. When the number of holes starts increasing, reduce the heat/ flame to the lowest. 5. Once the entire surface is covered with holes, cover the pan to cook till done.
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The bottom should be golden and the top will no longer be wet. When cooked, they release from the pan easily. (Remember that the major part of cooking is on the lowest heat) One Mutta Pathiri takes, 1 and half minutes - 2 minutes to cook fully, so don't rush the process. Increasing heat gives poor results.
Note
- The earthen pan, used for Mutta pathiri should only be used to make Mutta 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 Mutta pathiri is coming along without lifting the lid.
- Use the smallest burner.
- Usually, in Malabar homes, these pathiri's 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 pan's temperature 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 results, are usually obtained.
- Key Ingredients: Flour, Water, Eggs, Salt.
