Cheenachatti Palakaram

As soon as you hear the term "Ulli Dosa" , you get reminded of usual onion uthapam. This is a very easy to make version of that, but with a "naadan" touch to it.

This is again one of the few delicacies of my mom which she inherited from my amma-amma, her mom. This used to be my mom's favorite during her childhood days. This should be made with the naadan ari in a cheenachatti to get that authentic flavor.

When asked to name the dish, she replied instantly that they use to call it cheenachatti palakaram. Maybe, there are other names to this dish. Foodies are welcome to give the name of this , if they know exactly wat it is called in Kerala.

Now, lets get started with..... "Cheenachatti Palakaram!!!!!!"

Ingredients:

Raw rice/ Kachcha chawal/ Pacharisi/ Pachari - 1 cup

Pearl onions/ shallots - 10 nos.

Green chillies - 2 or according to the taste

Coriander and Curry leaves

Salt to taste.

Method:

Soak the rice in water before two hours. Drain water and add chopped shallots, green chillies, coriander and curry leaves, and salt. Mix well and grind it into a coarse paste. Very less water is used in making the batter. It is recommended to use a cheenachatti, but beginners can use a normal tawa. Do a salt test and adjust the salt if necessary. This cannot be spread on the tawa like a dosa, as the batter does not follow like the normal dosa mix. Hence, spread it slowly in the form of a circle and add little oil to the sides.

It is very important to cook it with a closed lid over it, as pachari tends to become white when cooked in an open tawa.

Then, follow the normal procedure of making a dosa.

This can be served hot with pudina chutney or coconut chutney.