Kadai Veezhthiyath/ Marichedutha Appam/ Crispy Gluten Free Rice Pancake

Kadai Veezhthiyath

Kadai Veezhthiyath is a Malabar style rice pancake which has a soft texture with crisp edges. It goes very well with any non-veg thick curry or masala.

I’m sure most of you wouldn’t have heard of this dish, even those in the Malabar area. This is a specialty in my in-law’s place. This same dish may be known by different names in different places. This is called as marichedutha appam in my sister’s in-law’s place. But there is a slight difference in the amount of white rice and cooked rice used. And also some people add onion and fennel seeds in the batter for more flavor.

My mom-in-law makes the best kadai veethiyath. She pairs it with meen mulagittath (red fish curry) or prawn fry for breakfast and that combination is the best. And for dinner she makes this mutton masala. Hope you guys give this traditional dish a try.

Kadai Veezhthiyath

Kadai Veezhthiyath/ Marichedutha Appam/ Crispy Gluten Free Rice Pancake

Sadia Mohamed
Kadai Veethiya is a Malabar style rice pancake which has a soft texture with crisp edges. It goes very well with any non-veg thick curry or masala.
Course Main Course
Cuisine Indian
Servings 15 Pieces

Ingredients
  

  • 2 Leveled Cups White raw rice
  • 2 Heaped cups Cooked parboiled rice
  • Water Will be updated soon
  • Salt As needed
  • Oil As needed

Instructions
 

  • Soak the white rice in water for 2-3 hours.
  • In a blender jar, add drained soaked rice, cooked rice, little water and grind to a smooth batter.
  • The batter should be a little loose than idli batter or it should have a consistency of pancake batter. (Not very loose and not very thick)
  • Add salt and mix well.
  • When ready to cook, add a tbsp of oil into a hot frying pan.
  • Pour two ladles of batter onto the oil swirling the pan slightly.
  • Pour a tsp more of oil all around it.
  • Let one side cook well until you see golden brown patches on medium high flame and flip it. When you are flipping it, if the pancake tends to break from the middle, then you may need to cook it a little more.
  • Once you see golden brown spots on both sides of the pancake and is crisp on the edges, take it out of the pan and keep it on a wire rack.
  • Serve immediately while still crisp. Goes very well with mutton or chicken thick gravy.

Notes

  • You can use basmati rice instead of pachari.
  • I sometimes add ghee instead of oil when I make this for my kids and it tastes delicious.

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4 thoughts on “Kadai Veezhthiyath/ Marichedutha Appam/ Crispy Gluten Free Rice Pancake

  1. Thank you for the recipe, surely this is gonna be a hit at my place. We have a different name here as “Ottuma parathiyath”

    Thanks again, love the pics

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