Athishaya pathiri / Atti pathiri / Layered Savoury Cake / Athishaya pathiri with step by step pictures / Kerala recipe

1/2 tbsp coriander powder

METHOD

1. Wash and cut the boneless chicken. Pressure cook it along with all the powders ,pastes and 1/4 cup water for one whistle. Let the pressure be released.

 2 .Heat the coconut oil/veg oil  and saute the onions and green chilies with a pinch of salt,turmeric powder and chili powder till transparent . Pulse the cooked chicken in a grinder. Add the chicken to the onion and mix well. Leave it to become dry on a low flame..
3. Heat oil fry cashew nuts till light brown ,keep aside.Use leftover oil to grease the pan:)

4. To make crepes add all the ingredients and sufficient water (a cup should be fine) and blend well to form a thin batter. Heat a small frying pan and make the crepes without using any oil. Only cook one side, Don’t flip over. The quantity mentioned gives around 10 crepes. Do not stack as they will stick instead keep each separately on a flat surface.

For assembling

5. Heat up a nonstick saucepan for layering(the one that you use for making your curries!) till dry. Grease the bottom and sides of the saucepan .
6.Beat the eggs along with the salt and pepper well with a spoon.Immerse one crepe at a time in it and put it into the greased pan spread two tsp of chicken filling prepared and some cashew nuts.
Keep layering until the last crepe. 

7.Pour the remaining egg mixture  onto the sides of the towered crepes and top of it. This will ensure that the sides are locked. Keep the saucepan with the lid tightly closed on the lowest flame for around 15 minutes. The top pathiri may look raw with eggs (second last pic) but if the sides are done slowly pullout al foil .
8.To cook both sides .Slowly turn the pathiri out onto a plate  to flip the pathiri upside down .Cook it in the same saucepan for another 15 minutes to ensure both top and bottom are cooked evenly.

Ensure the flame is really low so that the sides don’t get burned.

For serving, flip it onto a flat plate and cut it just like a cake. Serve warm with a hot cup of  tea or coffee!!! 

NOTES

• I  did not glaze my savory cake with ghee in any step instead used vegetable oil thru’out it would stay good in the refrigerator even on  the next day.
•  Ensure that the crepes are really thin. Thicker crepes would destroy the taste of the whole pathiri !
• While layering do not stuff too much chicken filling , spread only sparsely. .
•  You can bake it in oven as well. Just keep at medium temperature (around 170°C or 300-350°F ) for 15-20 minutes, or till the top gets baked well.

I have always loved Malabar delicacies from my friends’ homes,they feed me till I am in some sort of food induced coma 🙂 but never got to try this one.So when Rafeeda  of The Big Sweet Tooth posted this one for Kerala Kitchen‘s cook out I had to try it even though I had no clue what to expect  I ran out of ingredients every time I planned,troubled Rafee with so many trivial  questions,worried if the layers would fall apart (I don’t buy nonstick pots any more as I have enough teflon inside my stomach from the earlier pots:)) so will it work with steel pot and aluminium foil (it worked like a charm and was easier to pull out pathiri) and so on..
 ..In spite of all that  I wanted to make it fail proof because  I wanted it as savoury cake to celebrate … 


Hope to hear from u guys..

Meena