Pathiri is a flatbread from the Malabar region of Kerala, this unleavened flatbread is made from rice flour , salt , oil and water, where the flour is cooked and then kneaded to a smooth dough to make spotless white rice roti .
The word pathiri traces its origin to the Arabic word fateerah , meaning “pastry”. It is believed that pathiri itself originated with the Arabs in Malabar.
Pathiri is a popular flatbread among the Muslims in Kerala and is usually prepared for dinner and served with egg , meat or chicken curry . In some regions, pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan.
For the theme Flatbreads and More I had a couple of options for the letter “ P “ . I had Parotta on my list , then a Paratha Sandwich , but when I spotted Pathiri on Valli’s blog , I knew I had to make . I saw couple of videos and realised that Pathiri dough was made like the Gujju khichiyu . Perhaps the khichyu is cooked a little longer . To make Pathiri dough rice flour has to be added to the boiling water , giving it a good mix and then kneading the dough smooth . The dough is kneaded only after the mass of rice and water come to room temperature and you are able to handle the dough . Once kneaded the Pathiri is rolled and cooked on a griddle on stove top . Since the dough from the flour is already cooked we do not need to roast the roti till brown spots appear . Infact after the first flip you will see the Pathiri fluffing up by itself , which is such a pleasure to watch .
I served these Pathiri ‘s along with a Potato curry , Cabbage Thoran , Takkali Salad , Mango Kesariya and Aval Payasam . A mini spread from Kerala , the meal was a complete treat and hubby was truly impressed by this Pathiri ,
Pathiri
Ingredients
1 cup rice flour + for dusting
1 cup + 2 tbsp water
1/2 tsp oil
Salt to taste
Method
Take a pan , add water , oil and salt and bring the water to a boil .
Reduce flame to low , gradually add rice flour to the water and mix .
Stir continuously while adding rice flour , making sure no lumps are formed .
Switch of the flame and cover the dough for about 5 minutes .
Remove the lid , transfer the mix to a big tray or kitchen counter .
Spread the mix for cooling .
Let cool a little till you can handle it which should take about 5 minutes .
Grease your hands with oil and knead the mix until a soft pliable dough is formed .Do not add any water .
If the dough is hard then wet your hands with warm water and knead again .
Divide the dough into 10 balls .
Take a ball , press it gently , dust it with flour and roll it into a thin circular disc of 5-6” .
While rolling dust the rolling board with flour to prevent sticking . ( use dry flour only if required )
Using a round steel lid or a cutter , cut the disc to a perfect round .
Heat a non stick griddle over medium flame.
Place the rolled roti on it and cook for 30 – 40 seconds .
Flip over and cook the bottom surface for 20 – 30 seconds .
Flip again and cook again till the roti puffs up .
Remove the roti and place it in a kitchen napkin .
Make rest of the pathiri in the similar manner .
Make sure to wipe the griddle in between so it is clean from any dusted flour on it .
Here is the menu for this Kerela Meal
Nandan Urulaizhangu Curry
Cabbage Thoran
Vellarikka Pachadi
Mango Rava Kesari
Aval Payasam
I do not have many recipes from this state, but I guess a Sadya covers up many, do check out these.
Pathiri
Ingredients
- 1 cup rice flour + for dusting
- 1 cup + 2 tbsp water
- 1/2 tsp oil
- Salt to taste
Instructions
- Take a pan , add water , oil and salt and bring the water to a boil .
- Reduce flame to low , gradually add rice flour to the water and mix .
- Stir continuously while adding rice flour , making sure no lumps are formed .
- Switch of the flame and cover the dough for about 5 minutes .
- Remove the lid , transfer the mix to a big tray or kitchen counter .
- Spread the mix for cooling .
- Let cool a little till you can handle it which should take about 5 minutes .
- Grease your hands with oil and knead the mix until a soft pliable dough is formed .Do not add any water .
- If the dough is hard then wet your hands with warm water and knead again .
- Divide the dough into 10 balls .
- Take a ball , press it gently , dust it with flour and roll it into a thin circular disc of 5-6” .
- While rolling dust the rolling board with flour to prevent sticking . ( use dry flour only if required )
- Using a round steel lid or a cutter , cut the disc to a perfect round .
- Heat a non stick griddle over medium flame.
- Place the rolled roti on it and cook for 30 - 40 seconds .
- Flip over and cook the bottom surface for 20 - 30 seconds .
- Flip again and cook again till the roti puffs up .
- Remove the roti and place it in a kitchen napkin .
- Make rest of the pathiri in the similar manner .
- Make sure to wipe the griddle in between so it is clean from any dusted flour on it .
- Serve the Pathiri with Potato Curry , Cabbage Thoran and Takkali Salad .
I am very impressed with your pathiri! For us, pathiri is like the most wanted meal at home, and I literally don’t like making it, because it’s a lot of work. That said, the dough is not kneaded when it comes to room temperature, it has to still be hot, but as such your hands can touch. The hand goes red after all the kneading! So now, I tend to run the hook attachment of my egg beater till it comes together and start kneading. Bah, my umma taught me too much science! 😀 I feel it comes easier for outsiders because they have more of an excitement of trying it for the first time… 🙂 I am ashamed of myself for not having the recipe still on my blog… hehe… Really nice!
This has turned out so beautiful Vaishali! Love your thali and the pathiri in particular. It is so soft and perfect to soak up all the curries. Lovely pick for P
Making pathiri is definitely an art and yours looks just prefect and awesomely beautiful. Dunno how do you manage to get those pathiris this much prefectly, well done Vaishali.
Beautiful looking rotis. We make this roti as well but I guess it is a lost art. Never knew that Pathiri could be the same riec roti we used to make decades ago 🙂
The whole Kerala meal looks amazing. Your pathiris look so beautiful Vaishali. They are so soft and are so perfect.
this roti also called ujju roti which I picked for U, but settled for urad dal ki puri. Really felt so much to do. You have made them perfectly, shape, thickness, color everything is equal and fabulous work done on making these paithri. Loved this.
Wow a kerala meal! you rock Vaishali. I love pathiri and the way it comes out is really awesome. Everything on your plate is awesome and two sweets, thats tempting meal. lol on Rafeedas comment. What she says is so right. When I read about pathiri being said is so hard to make and I got it so well done, I was really thinking whats the big fuss. But maybe those days it was different and difficult too..
Never heard of the name. I would say a different version of rice roti, but you have makes it so soft and nice. So difficult to roll a rice roti like this. Beautiful
When I made the ubbu roti and chousela, I was totally amazed how rice flour can make such beautiful soft rotis or puris. Perfectly made pathiri Vaishali and yes cooking the rice flour is so similar to the way we make khichu.
To make perfect rice dough is an art… love your recipe… so soft and chewy.
I’m in awe with the looks of this pathiri. So perfectly made these thin pathiri can attract anybody to gorge on them. Love your platter.
That color of the pathiri is just amazing. It has come out so well. It is good to learn about so many rice roti’s as they are great for gluten free options.
I always put off making this dish just because of the procedure! You have made is sound so simple and easy to prepare. Now I think I will have the confidence to try it out! And your Pathri has turned out so well and I am in love with your mini Kerala Thali!