Kayi Pathiri
Fried rice snacks stuffed with a sweet coconut and banana filling.
About this dish
Kayi Pathiri (also known as Unnakaya in some regions, though specifically referring to the rice-crust variant here) is a beloved snack from the Mappila cuisine of Malabar. It features a delicate steamed rice dough shaped into spindles and filled with a rich mixture of 'Nendran' bananas and coconut. Traditionally served during Iftar or as a special teatime treat, it showcases the Malabar love for combining sweet and savory elements.
Ingredients
For the Rice Crust
- 250g (2 cups) Roasted rice flour (Pathiri podi)
- 450ml (approx 1.8 cups) Water
- 1/2 tsp Salt
- 1 tsp Coconut oil
For the Sweet Filling
- 1 large Ripe Nendran banana, finely chopped
- 100g (1 cup) Freshly grated coconut
- 4 tbsp Sugar or jaggery powder
- 1/2 tsp Cardamom powder
- 1 tbsp Cashews and raisins, chopped
- 1 tbsp Ghee
For Frying
- 500ml Coconut oil for deep frying
Method
- 1
Prepare the Filling
Heat ghee in a pan and sauté the chopped cashews and raisins until golden. Add the finely chopped Nendran banana and sauté for 3-4 minutes until softened but not mushy.
- 2
Finish the Filling
Add the grated coconut, sugar, and cardamom powder to the banana mixture. Cook on low heat for 2 minutes until the sugar melts and binds the coconut. Set aside to cool completely.
- 3
Boil Water for Dough
In a wide pot, bring 450ml of water to a rolling boil with salt and a teaspoon of oil. The water must be bubbling vigorously to properly gelatinize the rice starch.
- 4
Incorporate Rice Flour
Reduce heat to low and add the rice flour all at once. Stir quickly with the handle of a wooden spoon until the water is absorbed, then cover and turn off the heat for 5 minutes.
- 5
Knead the Dough
Transfer the warm dough to a large plate. Wet your hands with cold water and knead the dough vigorously for 5-8 minutes until it is perfectly smooth, elastic, and crack-free.
- 6
Divide and Shape
Divide the dough into lemon-sized balls (about 10-12). Keep the balls covered with a damp cloth to prevent them from drying out while you work.
- 7
Flatten the Dough
Grease your palms with a little oil. Take one ball and flatten it into a thin, even circle about 3 inches in diameter, ensuring the edges are not too thick.
- 8
Stuff the Pathiri
Place a tablespoon of the cooled banana-coconut filling in the center of the disc. Carefully fold the edges over the filling to create a spindle or oval shape (Kayi shape).
- 9
Seal the Edges
Smooth the surface of the spindle using a light touch and a drop of oil to ensure there are no cracks, as any opening will cause the filling to leak into the oil during frying.
- 10
Deep Frying
Heat coconut oil in a deep kadai to medium-high (approx 180°C). Slide 2-3 pieces in at a time. Do not crowd the pan or the temperature will drop significantly.
- 11
Golden Finish
Fry for 4-6 minutes, turning occasionally, until the exterior is crisp and a light golden brown. Remove with a slotted spoon and drain on paper towels.
Notes & variations
- If Nendran bananas are unavailable, use any firm, ripe banana, but the flavor will be less authentic.
- The dough must be kneaded while still hot to ensure a pliable, non-breaking shell.
- You can steam these instead of frying for a healthier version, known as Kozhukkatta.
- Leftovers can be refrigerated for 2 days and reheated in an oven to maintain crispness.
Serve with
Serve hot with a cup of strong Sulaimani (Malabar lemon tea).
Cook's note
If the dough is too sticky, add a teaspoon of dry rice flour; if too dry, add a few drops of boiling water.