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15 February 2015

Ari Pathiri | Malabar Pathiri | Rice flour-flat bread

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Ari Pathiri




Malabar style, thin rice flour flat bread.
Prep Time: 15 minutes
Cooking Time: 10 to 15 minutes
Serves: 2 to 3
Ingredients:
  1. Roasted rice flour /Pathiri podi - 1 cup(+ extra for dusting)
  2. Water -1 cup
  3. Salt - to taste
  4. Oil- 1 tsp
Instructions:

  • Boil water with salt and oil .
  • Add flour to the boiling water and give it a quick stir.
  • Immediately cover with a lid.Reduce the flame to the lowest and cook for 1 or 2 minutes and switch off the stove. Uncover and stir well using a wooden spatula.
  • Transfer the dough to a mixing bowl and keep covered for about 10 minutes or till it is cool enough to touch.Knead well for about 5 minutes or until the dough turns smooth.Dust the working surface with rice flour ,take a small portion ( lemon sized)of the dough and roll it out to form a thin disc. 
  • Cut to a perfect round shape using a round lid /cutter.
  • Heat a non stick pan  over medium flame,place the pathiri on it and cook on both the sides for about 1 minute.When it puffs up ,remove from the pan.( Do not over cook,if you do so it may turn out dry.).Serve with chicken or mutton curry.
  • NOTES
    • Here are some side dish recipes for pathiri.
    Varutharacha Mutton Curry


      5 comments:

      1. That to me looks like a perfect pathiri !

        ReplyDelete
      2. is this a special kind of roasted rice flour? is this regular flour which is roasted or ? I never heard of roasted rice flour before :))

        ReplyDelete
        Replies
        1. Hi, Mina....
          it is not any special kind of rice flour...just the roasted ' RICE FLOUR'.
          if you are using homemade rice flour, then dry roast the flour for 6 to 7 minutes over medium flame.That's it..
          or you may use store-bought PATHIRI PODI / ROASTED- RICE FLOUR ..
          Regards
          Vidya

          Delete
      3. Hello thanks for sharing :)

        But, I just tried it now, but the flour breaks off. I roasted brown my rice then grind it. Is there any difference?

        ReplyDelete
        Replies
        1. Hi Sasha.
          To prepare homemade 'pathiri podi',soak raw rice ( pachari) in water for about 45 to 60 minutes.Drain the water completely using a colander.Leave it in the colander for about 15 to 30 minutes ,until completely drained.Grind the drained rice to form a fine powder and pass it trough a fine mesh sieve to remove large grains.Finally roast the prepared rice flour for about 8 to 10 minutes over medium flame.

          Also,make sure you knead the pathiri dough for at least 5 minutes or until the dough turns really smooth.
          Hope this helps.
          Happy cooking.
          Regards
          Vidya

          Delete

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