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・ Pathika
・ Pathikonda
・ Pathimari
・ Pathimoonam Number Veedu
・ Pathinaaru
・ Pathinalaam Raavu
・ Pathinonnil Vyazham
・ Pathio District
・ Pathio Railway Station
・ Pathirakali Amman Temple
・ Pathiramanal
・ Pathirana
・ Pathirapally
・ Pathirappally
・ Pathiravum Pakalvelichavum
Pathiri
・ Pathiripala
・ Pathirippala
・ Pathiriyad
・ Pathit Pisitkul
・ Pathivratha
・ Pathivritha
・ Pathiya language
・ Pathiyanadu Sree Bhadrakali Temple
・ Pathiyankara
・ Pathiye Daiva
・ Pathiyoor
・ Pathiyoor devi Temple
・ Pathjar Ke Baad
・ Pathkiller


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Pathiri : ウィキペディア英語版
Pathiri

Pathiri ((マラヤーラム語:പത്തിരി), pronounced (:patː̪iɾi)) is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called ''oadu''. After preparation it is sometimes soaked in coconut milk to keep it soft and to improve the flavor.
Pathiri is also known as ari pathil or pathil in some parts of the Malabar region. The word ''pathiri'' traces its origin to the Arabic word ''fateerah'' فطيرة, meaning "pastry". It is believed that pathiri itself originated with the Arabs in Malabar.
Today, pathiri is still a popular dish among the Muslims in Kerala. It is usually prepared for dinner and served with meat or fish. In some regions, pathiri is regularly served during ''Iftar'' in the Muslim fasting month of Ramadan.
Variants of ''pathiri'' include ''neypathiri'' (made with ghee), ''poricha pathiri'' (fried rather than baked), ''meen pathiri'' (stuffed with fish), and ''irachi pathiri'' (stuffed with meat).
==Irachi Pathil/Irachi Pathiri==
''Irachi pathiri'' or Irachi Pathil is very popular in North Malabar and is a very common Snack in areas of Thalassery, Vadakara and Malappuram. You can call it malabar ravioli. It is made in the same way as a samosa. But the only difference is that the outer skin in which you stuff the masala is made of wheat flour and in some places they use All purpose flour for the skin.A more thinner chapathi skin will do. It is made by stuffing a masala made of cooked chicken or meat, which is shredded to very small pieces using bare hands and then add onion, green chillies, garlic turmeric and a little chilly powder and heated till onions are brown in very little ghee over a medium flame, then stuffed in the already prepared skin and fried in oil. It is the size of the samosas which are common in Northern India. Unlike samosas though, the skins are not roasted. It is a main item on the Iftar menu in the Malabar area, along with other items such as unnakkayi and Chatti Pathiri.

抄文引用元・出典: フリー百科事典『 ウィキペディア(Wikipedia)
ウィキペディアで「Pathiri」の詳細全文を読む



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