• 3 cups ready made rice powder/ 2 cups Puzhungalari (par boiled rice) soaked in medium hot water for 4-5 hours
• 1/2 box Shredded Coconut
• 1 tsp Fennel seeds
• 1/2 tsp Garam masala powder
• 1/2 Onion, roughly chopped
• Salt, as required

• 100 gms Prawns, cleaned and deviened (marinated in turmeric, chilli powder and salt)
• 250 gms King Fish slices (marinated in turmeric, chilli powder and salt)
• Coconut oil, for frying
• 2 sprigs curry leaves

• 1/2 + 3 tbsp box Shredded coconut
• 1 tsp Fennel seeds
• 1/2 cup warm water
• 1 1/2 Onions, sliced
• 1 tbsp ginger garlic, freshly pound 
• 2 sprigs Curry leaves
• 1 Tomato, chopped 
• 1/4 tsp Turmeric powder
• 2 tsp Kashmir red chilli powder
• 1 tsp Coriander powder
• 3 Green chillies, slit
• Salt, as required

1. You may prepare the pathil using two method - either by soaking the Puzhungalari in warm water for 4-5 hours and tightening the dough using rice powder or only using rice powder and adding water according to package and adding a mixture of ground paste that consists of coconut, fennel seeds, garam masala powder and onion and preparing a rice dough. Cover the bowl and set aside.
2. To prepare the filling, first fry the king fish and prawns in coconut oil with curry leaves (3-4 minutes) and set aside.
3. In an earthern pot or any pot of your choice, pour the residual coconut oil that was used for frying the fish.
4. Add the sliced onion, curry leaves and add salt and saute until translucent .
5. Next add in the pound ginger garlic paste, saute until raw smell disappears.
6. Add in the chopped tomatoes, mix and place lid and allow to cook for 1-2 mins, until mushy.
7. Next, add in the spices like turmeric powder, red chilli powder, and coriander powder, sauté well.
8. Add salt, if required and allow the ingredients to combine, you can know this when the oil starts separating from the masala.
9. Now, add in the slit green chillies and mix.
10. In a mixer grinder, add in the coconut and fennel seeds and grind to a coarse paste.
11. Add water and salt as required, allow to come to a boil.
12. Now add the fried fishes and allow to simmer on low for 2-3 minutes. Allow the masala to cool before filling the pathil.
    
    
    
13. The dough that has been resting has to be made into balls of same quantity.
14. On a banana leaf/ Aluminum foil sheet, rub a good amount of coconut oil and place a ball and spread the rice dough ball using your fingers or using the back of a flat lid. (oiled) and flatten well, not as thin thin as a roti 
    
    
    
15. Onto the flattened rice dough, spread the masala and place the fried fish (kigh fish and 3-4 prawns) and similarly repeat the process for another piece of dough ball, but this time only spread the filling and don't place the fried fish.
    
    
    
16. Now flip the flattened pathil with only the masala filling and slowly hovering it above the pathil with fried fish with the masala side facing down, slowly place one end of the pathil one the oathil with the fish and slowly slide the banana leaf off, and seal the edges using your finger impressions .
    
    
    
17. Now to a pre boiling steamer, place the prepared pathil and allow to steam for 20- 25 minutes depending upon the size of the pathil.
    
    
    
18. Once taken out, allow to cool, slice to desired sizes, and enjoy with a hot cup of sulamani (black tea).

Ingredients:

For marinating the prawns:

For Coconut paste:

For tempering:

Instructions :

1. In a pressure cooker, cook the Tapioca with turmeric powder and salt with water, as required for one whistle and allow the pressure to release naturally.
   
   
   
2. Marinate prawns with ingredients mentioned above, fry in coconut oil for 3-4 minutes in high flame and set aside.
   
   
   
3. In a mixer grinder, add the ingredients mentioned above to make a coconut paste and blend to smooth paste with very little water.
4. Open the pressure cooker, and mash the Tapioca well using a masher, or a strong wooden ladle.
5. Pour the ground coconut paste and the fried prawns to the Tapioca and allow to come to a boil.
6. Finally temper the ingredients mentioned above in ghee and add to the Mashed tapioca. Allow everything to simmer well for a couple of minutes and you are ready to enjoy with boiled ponni/ Matta rice or any rice of your choice, or even just like that! 

Notes:

I did not add green chillies as my daughter does not prefer spicy food, if you like your food spicy and hot, add slit green chillies when pressure cooking the tapioca.

• 1 cup Ari/ pathiri podi * (rice powder)
• Salt, as required
• Water, as required
• 1/4 Cup Split Chana dal (soaked at least for 4-5 hours)
• 2 medium plantains/ Kerala banana, slit and chopped
• 1 cup White granulated Sugar
• Salt,a pinch
• 1 box Shredded coconut
• 1+ 1 1/2 cups warm Water
• 3 Cardamom pods
• 3 tbsp Pachari/ white rice (soaked in water at least for 1/2 hr) 

1. In a bowl, add the ari podi/ rice flour and add in the salt, add enough water and make into a dough (not too loose not too tight)
   
   
   
2. In a clean banana leaf/ aluminum foil, make thin dumplings by applying oil over your hands, and taking a small ball of the dough on one palm and rolling with the help of the other hand's index finger, into a small and thin cylinder shape. Heap them all together and steam the ari pidi/ rice dumplings for 20- 25 minurtes.
3. Meanwhile, in a small pot, cook the soaked split Chana dal in water with little salt and cook until soft and not mushy.
4. Once the ari pidi has steamed, sprinkle water over the steamed dumplings, this step helps the pidi from not sticking to each other.
5. Extract the thick milk from the shredded coconut , by adding the shredded coconut to a mixer grinder, add in the warm water, and cardamom pods. Sieve, squeeze and extract the thick milk and set aside.
   
   
   
6. To the same ground and squeezed coconut add it into the mixer, and pour the 1 1/2 cups warm water and repeat the process of extracting again, this is the thin coconut milk/ second
   
   
   coconut milk.
7. In a large pot, add in your slit and chopped plantains, sugar and the extracted thin coconut milk and a pinch of salt, allow to cook until the plantains are tender.
8. Meanwhile, make a paste by grinding teh soaked white rice with very little water.
9. Into the pot, add the steamed and cooled ari pidi, cooked Chana dal and bring it to a boil. Check if sugar or salt is required. 
10. Next add the ground pachari paste and mix simultaneously and allow to thicken.
    
    
    
11. Finally add in the thick coconut milk and increase flame, one bubbles starts to form at the edges, switch off the flame. Serve warm or cold. Enjoy!