Chatti Pattiri

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Chatti Pathiri – A Malabar Iftar dish for Ramadan


For the pancakes:
1. Flour/Maida- 2 c
2. Egg-1
3. Water- as needed
4. Salt- to taste.

For the filling:

  1. Minced chicken/Boiled & shredded /any meat- 500g
  2. Coriander powder-1 tsp
  3. Fennel powder-1/2 tsp
  4. Garam Masala
  5. Turmeric powder-1/2 tsp
  6. Salt-to taste
  7. Onions-2 big, chopped
  8. Ginger – 1″ piece
  9. Garlic paste- 6-7 cloves
  10. Green chillies- 4, or to taste
  11. Turmeric powder-1/2 tsp
  12. Coriander leaves-1 bunch, chopped
  13. Oil-  2 tbsp(preferably coconut oil for the authentic taste)
  14. Ghee- 1 tsp

For assembly:
1. Egg – 4 No

  1. Milk-1/2 cup
  2. Coriander leaves- 4 sprigs, chopped
  3. Pepper powder -1/2 tsp
  4. salt –to taste
    3. Ghee/Clarified Butter- 2 tsp



For the pancakes:

  • Whisk together the flour, salt , egg and enough water to make a smooth , not-so- thick batter.
  • Heat a flat bottomed pan, pour a ladle full of batter over it and make thin crepe/dosa/pancakes out of it. The diameter of the crepe should be the size of pan you will be layering it. After pouring just cover with a lid so that the upper side will be cooked. Do not flip, just cook on one side.
  • Transfer them and keep individually so that they don’t get a chance to stick to each other.












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.



  • Beat the milk and eggs. Add pepper powder salt and ghee and keep in a deep wide plate.
  • Take a medium sized saucepan (8″) or a cake tin of the same size and smear the bottom of the pan with 2 tsp of ghee .
  • Take a crepe/dosa/pancake and dip it in the egg mixture and put in the pan.) ( don’t dip for more than  2-3  seconds, as it wil get soggy and might rip off
  • Put some filling over it. Cover it with another egg/milk-dipped crepe. Repeat till the crepes and filling is over. You can smear little some ghee in between each layers too.
  • Pour the remaining egg/ milk over it.
  • Cover it with a lid and keep the pan over medium-low heat and cook till the it is set and edges are dry around 15-20 minutes. We can also bake it in oven
  • Flip onto a serving plate (it will slide out magically) and serve hot!

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