Chicken Stuffed Rice Pathiri
An authentic Malabar dish..when stuffed with chicken it elevates to a different level..
idiyappam rice flour
water and salt to taste
Chicken Masala for Stuffing
oil or ghee
Boil water with salt, when boiling add the rice flour to the boiling water, mix well without lumps and keep aside for cooling.
When cool knead well to a soft dough and keep aside for 30 minutes covered.
After 30 minutes make lemon sized balls and keep aside.
For Chicken Masala
boil the chicken with turmeric and salt until cooked.
When cold shred the chicken and keep aside.
Cut ginger, green chili, garlic, curry leaves and coriander leaves finely and keep aside.
Heat oil in a pan, saute the finely cut vegetables, when cooked, add the pepper powder, and salt.
To this add the shredded chicken, saute until the chicken is coated with the masala.
Take one rice ball, flatten in the center, add some chicken masala, make into a ball keeping the filling intact. roll out into thick pathiris (roties) and keep aside.
Like this make all the balls with filling.
Flatten each one into thick pathiris. Heat tawa, and cook each pathiri like chapathi. Flip and cook both sides evenly.
Dab some ghee on both sides and take out from the tawa and serve hot as a snack or main dish.
This dish you do not need a side dish.