Petitchef

12 layered chatti pathiri / malayalee's lasagna...made in a saucepan!

Main Dish
8 servings
10 min
25 min
Very Easy

Ingredients

Number of serving: 8

For the filling:

Minced chicken/Boiled & shredded chicken- 500 g

Coriander powder-1 teaspoon

Turmeric powder-1/2 teaspoon

Salt-to taste

Onions-2 big, chopped

Ginger - 1" pieceGarlic paste- 6-7 cloves

Green chillies- 4, or to taste

Turmeric powder-1/2 teaspoon

Coriander leaves-1 bunch,chopped

Oil-  2 tbsp(preferably coconut oil for the authentic taste)

Ghee- 1 teaspoon


For the pancakes:

Flour/Maida- 2 cups

Egg-1

Water- as needed

Salt- to taste.


For assembly:

Coconut milk- 400 ml

Coriander leaves- 4 sprigs, chopped

Ghee/Clarified Butter- 2 teaspoons

Preparation

  • For the filling:
    Cook the mince with coriander powder and salt till tender & all the water is evaporated.Grind ginger, garlic and green chillies together.Heat oil, add the onions and saute it till transparent. Add the ground paste and stir for a while.Add the cooked mince and mix well. Add in the powders and chopped coriander leaves and mix well. Check for salt. Drizzle the ghee, mix well. Keep aside.
  • For the pancakes:
    Whisk together the flour, salt , egg and enough water to make a smooth , not-so- thick batter. Line your work area with newspaper or parchment paper. Heat a flat bottomed pan, pour a ladle full of batter over it and make thin crepe/dosa/pancakes out of it. You can eyeball the diameter of the crepe to the tin/pan you will be layering it. It's perfectly OK to be a little big. Do not flip, just cook on one side. Transfer them to the newspaper/parchment paper so that they don't get a chance to stick to each other.
  • Assembly:
    Mix the coconut milk and coriander leaves together. Take a medium sized saucepan (8") or a cake tin of the same size and smear the bottom of the pan with 2 teaspoons of ghee . Take a crepe/dosa/pancake and dip it in the coconut milk ( don't dip for more than 2-3 seconds, as it wil get soggy and might rip off) and put in the pan. Put some filling over it. Cover it with another coconut milk-dipped crepe. Repeat till the crepes and filling is over. You can dot some ghee in between each layers too.Pour the remaining coconut milk over it. It may or maynot cover the whole assembly of pancakes. Put the saucepan over medium-low heat and cook till the coconut milk is absorbed. If you are baking, pre-heat the oven to 180C and bake till the coconut milk is absorbed. (You will clearly see that the edges have become dry, that's when you need to switch off the flame or take it out of the oven.). Flip onto a serving plate (it will slide out magically) and serve hot!
    Verdict:

Photos

12 layered CHATTI PATHIRI / MALAYALEE'S LASAGNA...made in a saucepan!, photo 112 layered CHATTI PATHIRI / MALAYALEE'S LASAGNA...made in a saucepan!, photo 212 layered CHATTI PATHIRI / MALAYALEE'S LASAGNA...made in a saucepan!, photo 3




Rate this recipe:

Related recipes


Recipes

Daily Menu

Receive daily menu: