Pathiri is a pancake or small thin roti made of rice flour. It is part of the local cuisine among the people of Malabar in Kerala. Roasted rice flour is made into a soft dough and rolled into rotis and cooked on pan or tawa. After preparation it is sometimes soaked in coconut milk to keep it soft and to improve the flavor.It is usually had with non vegetarian gravies.
Preparation time: 20 mins
Cooking time: 10 mins
Yield: 15 nos.
- Roasted rice flour: 2 cups
- Salt: 1/4 tsp
- Sieve the roasted rice flour and keep aside.
- Heat 2 cups of water in a pan and add salt to it.
- When it starts boiling add the rice flour to the water and stir continously so that it does not stick to the bottom.
- Keep the flame low and cover and cook for 5 mins.
- After 5 mins, mix well and switch off the flame.
- Now remove it into a flat or deep vessel in which you can knead it into dough.
- Note that you should not add any flour or water now or the consistency wont be proper.
- You should knead it when its warm.
- Use a spoon first and then grease your palms with oil and knead it for 5 mins and make a soft dough.
- Make small size balls out of the dough.
- Dust it with rice flour and roll it into shape of a round roti.
- Heat a pan or tawa, grease it with oiled cloth/ brush.
- Place the roti and cook both the sides , it will fluff up , no need to brown it.
- Make all the pathiris the same way.
- Serve with any non vegetarian curry or gravy of your choice.
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