Pathiri is a traditional and authentic food item of Kerala Muslims. It is served in many special occasions like marriages and for iftar in the month of Ramdan. It is also known as ari pathil or pathil in some parts of Malabar.  There are some other variants of pathiri like Erachi pathiri, Orotty, Chatti pathiri etc.

Cooking time - 20 minutes
Serves -2

Ingredients

Roasted rice flour - 2 cups
Water -  2 cups
Salt - ta taste

Method

1. Seive  the roasted rice powder using a fine mesh.
2. In a vessel boil the water with salt.
3. When it boils add the rice flour with constant stirring (For 1 cup of rice flor take 1 cup of water). Do not keep it idle because the flour get burnt and stick to the bottom. Keep it on simmer for 10-15 seconds and turn of the flame.
4. Apply some coconut oil to your palms and knead the dough thoroughly with your hands. Do it in a single stretch. Pathiri will be softer if you knead it when the dough is still hot. Knead it until the dough becomes uniformly smooth and less sticky.
5. Roll out small portions of the dough into lime sized ball and flatten it between the palms to give it shape.
6. Flatten it into thin pathiri.
7. Heat a non-stick tawa and when it become hot, lower to medium flame and place each pathiri on it. Flip over after 10-15 seconds and press on the center with back of a flat spoon and wait till it puffs up. Wait for another 30 seconds. You should flip the pathiris when the steam is coming from it. Do not allow the pathiris to get burned. It should be white in color.

Serve with any curry of choice.

Medu vada or uzhunnu vada is an Indian savory doughnut. Medu vada is a urad dal based fried snack, a delightful dish from the South Indian cuisine. For preparing this dish. the urad dal is soaked, ground together with spices and deep fried until golden brown.

Preparation time - 8 hours
Cooking time - 20 minutes

Ingredients
 Urad Dal / Split black lentil - 200 gms
Green cillies - 2
Ginger - 1 " piece ( Chopped )
Onion roughly choppped - 1/2 cup
Curry leaves - 8 - 10 leaves
Black pepper corns - 1 tspn ( optional)
Hing / asafoetida - 1/2 tspn
Salt - to taste

Method

1. Soak urad dal for at least 8 hrs.
2. Grind the urad dal in mixer along with green chilly, ginger, onion, curry leaves. black pepper corn (optional), hing and salt to a smooth batter. if needed you can sprinkle very little water and grind.
Note : Wet your hands and take a small ball of batter if the batter is not sticking to your hands then the batter is ready.
3. Heat oil in a deep bottomed kadai. Once the oil is heated, reduce the flame to medium. Now take a bowl of water, wet your fingers and take a lemon sized vada batter, flatten it slightly on a aluminium foil or back of the banana leaf. Make a hole in the middle.and slowly transfer the shaped dough to your hands and slip it into the hot oil very gently.
4. Fry until it turns golden brown on both sides. Remove it from oil and place it in a colander or paper towel to drain excess oil.

Serve hot with chutney of choice.