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 ,
1 cup rice flour + for dusting
1 cup + 2 tbsp water
1/2 tsp oil
Salt to taste
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
Mango Rava Kesari
I do not have many recipes from this state, but I guess a Sadya covers up many, do check out these.