Ari Pathiri|Malabar Pathiri-Rice flour flatbread usually served with a non vegetarian side dish and is one of the most popular recipes from the Malabar region of Kerala.
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Malabar style, thin rice flour flat bread.
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves: 2 to 3
Ingredients:
- Roasted rice flour /Pathiri podi – 1 cup(+ extra for dusting)
- Water -1 cup
- Salt – to taste
- Oil- 1 tsp
Instructions:
- Boil water with salt and oil .
- Add flour to the boiling water and give it a quick stir.
- Immediately cover with a lid.Reduce the flame to the lowest and cook for 1 or 2 minutes and switch off the stove. Uncover and stir well using a wooden spatula.
- Transfer the dough to a mixing bowl and keep covered for about 10 minutes or till it is cool enough to touch.Knead well for about 5 minutes or until the dough turns smooth.Dust the working surface with rice flour ,take a small portion ( lemon sized)of the dough and roll it out to form a thin disc.
- Cut to a perfect round shape using a round lid /cutter.
- Heat a non stick pan over medium flame,place the pathiri on it and cook on both the sides for about 1 minute.When it puffs up ,remove from the pan.( Do not over cook,if you do so it may turn out dry.).Serve with chicken or mutton curry.
NOTES
- Here are some side dish recipes for Ari pathiri|Malabar Pathiri.
5 Comments
Vineetha Sush
February 16, 2015 at 8:32 amThat to me looks like a perfect pathiri !
Unknown
July 1, 2015 at 10:01 pmis this a special kind of roasted rice flour? is this regular flour which is roasted or ? I never heard of roasted rice flour before :))
Kurryleaves
July 2, 2015 at 9:35 amHi, Mina….
it is not any special kind of rice flour…just the roasted ' RICE FLOUR'.
if you are using homemade rice flour, then dry roast the flour for 6 to 7 minutes over medium flame.That's it..
or you may use store-bought PATHIRI PODI / ROASTED- RICE FLOUR ..
Regards
Vidya
Sasha de'Sunshyne
December 2, 2015 at 1:03 amHello thanks for sharing 🙂
But, I just tried it now, but the flour breaks off. I roasted brown my rice then grind it. Is there any difference?
Kurryleaves
December 13, 2015 at 2:55 pmHi Sasha.
To prepare homemade 'pathiri podi',soak raw rice ( pachari) in water for about 45 to 60 minutes.Drain the water completely using a colander.Leave it in the colander for about 15 to 30 minutes ,until completely drained.Grind the drained rice to form a fine powder and pass it trough a fine mesh sieve to remove large grains.Finally roast the prepared rice flour for about 8 to 10 minutes over medium flame.
Also,make sure you knead the pathiri dough for at least 5 minutes or until the dough turns really smooth.
Hope this helps.
Happy cooking.
Regards
Vidya