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Ari Pathiri | Malabar Pathiri | Rice flour-flat bread

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.

ari pathiri

Kerala ari pathiri

Malabar style, thin rice flour flat bread.
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves: 2 to 3

  1. Roasted rice flour /Pathiri podi – 1 cup(+ extra for dusting)
  2. Water -1 cup
  3. Salt – to taste
  4. Oil- 1 tsp


  • 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.


  • Here are some side dish recipes for Ari pathiri|Malabar Pathiri.

Varutharacha Mutton Curry

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  • Reply
    Vineetha Sush
    February 16, 2015 at 8:32 am

    That to me looks like a perfect pathiri !

  • Reply
    July 1, 2015 at 10:01 pm

    is this a special kind of roasted rice flour? is this regular flour which is roasted or ? I never heard of roasted rice flour before :))

    • Reply
      July 2, 2015 at 9:35 am

      Hi, 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 ..

  • Reply
    Sasha de'Sunshyne
    December 2, 2015 at 1:03 am

    Hello 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?

    • Reply
      December 13, 2015 at 2:55 pm

      Hi 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.

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