Saturday, 3 November 2012


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


Rice flour (powdered and roasted) – 1 cup
Water – 2 cups
Ghee/Oil – 10 grams

Salt to taste


  • 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.

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