sanaa's recipe note book
sanaa's recipe note book

Steamed Rice Pancake With Fish Filling/ Meen Pathiri
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Steamed Rice Pancake With Fish Filling/ Meen Pathiri - sanaa's recipe
  1. 1 Cup = 200ml
For the filling
  1. King fish (fried and shredded) – 1 ½ cup
  2. Onion – 2, finely chopped
  3. Green chili – 2, chopped
  4. Crushed ginger garlic – 1 ½ tsp
  5. Tomato – 1, chopped
  6. Red chili powder – 1 tsp
  7. Coriander powder – 1 tsp
  8. Turmeric powder – ¼ + ¼ tsp
  9. Coconut – ¾ cup
  10. Fennel seeds – ½ tsp
  11. Curry leaves – 2 springs
  12. Salt – to taste
  13. Oil – 2 tbsp
  1. Heat oil in a pan, add chopped onion and little salt and saute till soft. Add green chili and crushed ginger garlic and saute till the raw smell disappear. Add chopped tomato and cook till soft and mushy.
  2. Add red chili powder, coriander powder and ¼ tsp turmeric powder and cook till oil appears on top. Remove it flame and keep it aside.
  3. In another pan, dry roast coconut, ¼ tsp turmeric powder and fennel seeds till golden brown. Remove from flame and let it cool to room temperature. Grind this to a coarse powder (without adding water) and add it to the sauted onion masala.
  4. Add the shredded fish and curry leaves to this and cook for another 4 – 5 minutes over low flame.
For the dough
  1. Rice flour – 2 cup
  2. Coconut – ¾ cup
  3. Fennel seeds – ½ tsp
  4. Water – 3 – 3 ½ cup (as required to make a soft and smooth dough)
  5. Salt – to taste
  1. Grind coconut with fennel seeds and ½ cup water.
  2. Add this to the rice flour in a deep bowl. Also add water with little salt to the flour mixture, little by little, to make a smooth and soft dough. Knead for another 4 – 5 minutes.
For making steamed rice pancake with fish filling
  1. Make 16 – 20 balls out of the prepared dough. Take one of them and place it in a greased cling wrap and press lightly to make a circle. (Place another wrap over it and press with a plate to make a circle)
  2. Top one half of the circle with 2 tbsp of prepared fish filling and cover it with the other side of the dough circle. Press the sides to seal it. Repeat the process with the remaining dough balls.
  3. Heat a steamer with enough water, and steam them for about 15 – 20 minutes (till done). Open the steamer and leave it to cool for about 5 – 10 minutes. Serve.

Note : Fry the fish pieces with little red chili powder, turmeric powder, crushed garlic and salt.

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