Pathiri is a traditional and authentic South Indian bred and very popular in the Malabar region of Kerala.it is a perfect gluten free,vegan and zero oil rice bread usually serving with curry or coconut milk. Making pathiri is very easy, you need only three ingredients,tightly roasted rice flour,water and salt. Pathiri is traditionally making in pathiri chatty or oadu.
Malabar is a land of pathiris,ari pathiri,chattipathiri,aduku pathiri.kai pathiri nei pathiri,kunchi pathiri….. many variety’s. For us pathiri is a part of our every day break fast .Usually every home people storing more than 5 kg powder always, and making this every morning for breakfast,some times for dinner and no doubt an inevitable item in special occasions like salkaram (welcome party) and Ramdan
OK lets cook the traditional mophla delicacy, for that we need tightly roasted fine rice powder(it is must),water and salt.You can use store bought powder or home made rice powder,I suggest eastern pathiri podi.
Three things you should be very careful while making pathiri,the first thing is the proportion of water and flour,second is kneading,Me and my friend Najeeba together made this, she knead the dough approximately 10-15 minutes to get the exact consistency.
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 2 Cup rice flour (tightly roasted)
- 2 cups water
- salt
- 1/4 cup rice flour for dusting and rolling
- water
Ingredients
|
|
- Boil 2 cups of water with salt in a thick bottom sauce pan.
- when the water boils reduce the flame,then add the rice flour and mix it evenly with a laddle.
- switch off the stove,cover with a lid and keep aside for 2 to 3 minutes,then remove the lid.let it cool slightly.stir well.
- wet your hands and knead the warm dough thoroughly,(wet your hands in between),its better to knead the warm dough for getting soft pathiris. Kneading is the most important part so do it in a single stretch until the dough become soft and less sticky
- Then make small lemon size balls from the kneaded dough.I made 35 balls from 2 cups of flour.
- By using a pathiri/chapati press flatten each balls in to small pathiris(apply little oil to both sides of the press to prevent sticking,If you don't have a press skip this step and directly roll out the balls with chapati roller)
- sprinkle rice flour and roll out(center to outwards) the pressed balls in to thin pathiris.
- Heat a flat nonstick pan, when it become very hot reduce the flame to medium and place pathiri on it.after few seconds turn it over,wait for few more seconds till you see some bubbles are appearing,then again turn it and slightly press the center with a laddle.
- or place the pathiri to the hot thawa wait for 10-15 seconds then flip over it and cook till it puffs up.serve with your favorite curry.
- Serve with your favorite curry
back in action 🙂
yes after a short term break
Pathiri seems such an exotic dish, love the pics….
pedachutta
thanks Indu.Pathiri is intrinsically Mophla. Really craving your delicious and beautiful cakes.
thanks Vijesh bhai
My favorite with chicken/beef curry 🙂
Yes Jane perfect with beef or chicken curry
Sujitha, I loved your pathiri post – it motivated me to try it out. Check out my version http://www.ladlesandspoons.com/malabar-pathiri-rice-flour-rotis-recipe
Delicious pathiris. It looks healthy and yummy..thank you for sharing.