Pathiri is a popular Muslim dish from Kerala. These are gluten-free flatbreads made of rice flour. These Roasted Rice flour ‘Rotis’ are light and served for breakfast, lunch or dinner! Typically served with some coconut milk and a Chicken Curry Or Beef Curry! You will keep reaching for more!
Although there are several versions of Rice ROTI in India, the Malabar Pathiri stand apart. It’s so light, that when the curry is added it practically melts in your mouth. These pathiris are as ‘light as a handkerchief’. However, there is a science to making the perfect ‘light’ pathiris. It takes some practice and some knowledge, but if you follow my recipe and videos, you can make them perfectly.
In the Malabar region, it is a prestigious thing to be able to make the perfect Pathiri.
The videos are intended for those who do not know how to make Pathiri, or have not mastered the art of perfect Pathiris.
Malabar Pathiri – How to make Pathiri
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Recipe Name: Malabar Pathiri – How to make Pathiri
Recipe Type: Flatbreads, Roti, Malabar, Rice Flour
Author: Shana c/o Recipes ‘R’ Simple
Prep time:
Cook time:
Total time:
Yield: (4-5 servings)
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Recipe at a glance:
- (1)Boil water. Heat the water in a wide-mouthed pot ‘Uruli’. Add salt(1). Bring to boil.
- Add coconut milk or oil(2).
- Add rice flour(3).
- Allow water to boil over(4).
- Reduce heat and stir vigorously(5 & 6).
- Steam for 5 minutes(7).
- The kneading – watch the video (8).
- Roll into smooth balls(9).
- Flatten into small discs (10)
- Use a chapati/ tortilla press to press first(11,12).
- Dust lightly with flour and roll out further (13,14).
- Roast until puffed (15, 16). Watch Video.
No Voiceover Video for Pathiri:
Malayalam language Video for Pathiri:
Key Ingredients: Roasted Rice Flour, Water, Salt.
EAT AND TELL!!!
Let us know if you tried – Malabar Pathiri – How to make Pathiri
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This looks sooooooooooo good. Yum. Your pathiri tips are awesome too. 🙂
I had tried dis once before n it turned out ok but second time even though i kneaded the dough real good , the pathiri turned out to be hard . If everything i did was fine then is there a possibility that the rice flour i bought was not good or anything ??
Hi. A few points that might help 🙂 – the flour should be kneaded while still hot. The kneaded dough must be kept covered to prevent drying out. Rolled out pathiri must not be kept for too long before roasting. Pile the roasted pathiri, in one stack to get some steam to soften them up further. Later spread them out in your casserole dish. Thermal casseroles are best to keep them in. Also make sure to dust off all excess flour before roasting.
And YES. the Rice flour makes a huge impact. I have tried several brands before I got one that I liked. Best is bought back from India, fresh from the mill.
Lastly, Pathiri, is something that does require some practice. But well worth the effort..
Hope this helps.
Thanks for a detailed recipe for making pathiri.. Will try
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I had made to his only once before and they had turned out okayish. So this time I was a little apprehensive and after I found your detailed recipe I just followed it blindly. I roasted the rice flour I bought from the shop for 5 minutes and then did exactly as you had told. And the pathiris came out extremely well. Everyone was praising them and my aunt in law asked for the recipe too! They were soft even after 4 hours, when my husband ate his lunch. Thank you so much!
Hi Urmi,
I am so happy that the recipe worked for you..and you got the good results, I always hope for. It’s really so heartwarming when someone takes the time to come by and let me know.. I really appreciate it. Thanks so much. Hope you will stay connected.