Pathiri

Pathiri is a famous dish in the malabar area. It is an easy to make dish using rice flour

Ingredients:

Rice flour (powdered and roasted) – 1 cup

Water – 2 cups

Ghee/Oil – 10 grams

Salt to taste

Method:

• In a heavy bottomed thick vessel boil the 2 cups of water.
• Once the water comes to a boil, remove half a cup of water and keep side. This is done so as to avoid the dough from being loose. If needed we can add this water later.
• Now add the required amount of salt and the ghee.
• Add the Rice flour and keep stirring. The rice flour dough should be very thick (unlike chapathi dough) otherwise it would be difficult to roll the pathiris.
• Switch off the stove.
• If you feel not all the rice flour is absorbed in the water, then add the remaining water and stir.
• Wait for the dough to cool down little.
• When it is still warm, mix the dough with hand. Apply a little oil, if the dough sticks to the hand. Knead the dough until it is soft only then the pathiris will puff up.

• Now make small balls of the dough and roll them using a little rice flour.
• I have a press similar to chapathi-maker which makes it easy for me to roll the pathiris.
• Heat a dosa-pan. Cook both side of the pathiri on high heat for about 30 seconds.
• Now lower the heat and flip the pathiri to cook on both sides. This is done so that the pathiri doesn't lose its white/cream colour.
• The pathiri has to puff up little and that is the indication that it is cooked.

Serve hot pathiris with stew or chicken curry.