Athisayapathiri- A taste of Malabar

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For filling

  1. Minced mutton/chicken           250 gm
  2. Coriander powder                   1 spoon
  3. Turmeric powder                     ½ spoon
  4. Salt                                          As required
  5. Water                                       if needed
  6. Onions                                     2 Nos. chopped
  7. Green chillies                          4 Nos.chopped
  8. Garlic paste                             1 spoon
  9. Ginger paste                           1 spoon
  10. small bunch of coriander leaves,chopped
  11. Garam masala powder            1 spoon

For Pancake

  1. Maida/flour                              150 gms
  2. Eggs                                        2 Nos.
  3. Milk                                          1 cup
  4. Oil                                            1 spoon
  5. Salt                                          as required

Ghee for layering                                3 spoons

For Egg Mixture

  1. 4 eggs
  2. 2 green chillies
  3. salt


Cook the meat with coriander powder, turmeric powder and salt till it is tender and the water is absorbed.

Heat 1 tbsp oil and saute onion and chilies. Fry till the onion is transparent. Add the ginger and garlic paste. Roast till the raw smell disappears. Add the cooked minced meat and cook till dry. Add the coriander leaves, garam masala powder. Keep aside.

Egg mixture

Beat the Eggs well .Grind the green chilies and salt. Now add both and mix well to prepare the egg-green chilly mixture.


Make a thin batter with the flour, eggs, milk and salt. You may add little water to get the correct consistency. Heat a frying pan and pour in 2 tbsp of the batter to form a thin pancake. Apply a little oil and when it is cooked turn over. When the other side is also cooked, remove. Finish all the batter the same way. Keep aside.


Grease a heavy bottomed small vessel or a cake tin (in which the pancake fits) with 3 tbsp ghee. Take a pancake and dip it well in the egg mixture. Put it in the vessel and place a layer of minced meat mixture over it. Cover this layer with another pancake dipped in egg mixture and proceed till all the pancakes have been used. On the top layer pour the remaining egg. Sprinkle 1 tbsp ghee. Place the vessel on a slow fire if you are into stove top method. Cover the same with a heavy tight-fitting lid. Place on fire till it is cooked and golden brown on top. Or you can bake in an oven too. Bake it in a pre-heated oven for about 15 mts and cut to your desired shapes.

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