Rice pathiri, Ari pathiri, Kerala Malabar pathiri

ari pathiri
rating
111 votes, 3.95 / 5.00 (78%)

Ingredients

Roasted Rice flour : 3 glasses
Water : 3 glasses
Salt : to taste
Oil : 2 tbsp
Don't know about an ingredient? Check our food dictionary!

Pathiri is a traditional and authentic food item of Kerala Muslims. Its a pancake made of rice flour. Its known in a wide range of names like Ari pathiri / nice pathiri / pathil etc. Pathiri is usually served along with meat or fish curries for breakfast, dinner, Iftaar etc. Its an inevitable part of Malabar Muslim cuisine. There are some other variants of pathiri like Erachi pathiri, Orotty, Chatti pathiri etc.

Try this recipe for ari pathiri which we are following at home.

Pathiri Preparation

  1. You need to first sieve the roasted rice powder using a fine mesh.
  2. In a vessel boil three glasses of water with salt and 1 teaspoon oil.
  3. When it boils add the rice flour with constant stirring (For 1 cup of rice flor take 1 cup of water). Do not keep it idle because the flour get burnt and stick to the bottom. Keep it on simmer for 10-15 seconds (the water starts boiling and comes above the flour) and turn of the flame.
  4. Apply some coconut oil to your palms and knead the dough thoroughly with your hands. Do it in a single stretch. Pathiri will be softer if you knead it when the dough is still hot. Knead it until the dough becomes uniformly smooth and less sticky.
  5. Roll out small portions of the dough into lime sized ball and flatten it between the palms to give it shape.
  6. Using a pathiri press / chappathi press / chapathi roller flatten each balls into thin pathiris. You can apply some oil to both sides of the pathiri press to prevent sticking.
  7. Sprinkle little rice flour slightly on both sides of pathiris using hand and keep it aside in a plate.
  8. Heat a non-stick tawa and when it become hot, lower to medium flame and place each pathiri on it. Flip over after 10-15 seconds and press on the center with back of a flat spoon and wait till it puffs up. Wait for another 30 seconds. You should flip the pathiris when the steam is coming from it. Do not allow the pathiris to get burned. It should be white in color.
  9. Take it to a wide plate.
  10. Before serving dip it in in coconut milk for few minutes and serve with Chicken curry / Chicken Korma / Beef Curry  or any curries you like. A non vegetarian curry will tastes better.

Have you tried it?

If you have tried it, why not share the outcome with us?


This entry was written on August 13th, 2016 by in Breakfasts and Dinners and tagged with , , , , , , , , . Last revised on August 21st, 2016.

Tried & Tasted by

Cini P Moideen

  • June 30, 2016 at 1:36 pm

    Hiii dear i tried this , dough turned out to be perfect but patiri was not soft rather it ws a bit hard to chew compared to normal patiri as we eat from out. Please help me

    • July 16, 2016 at 2:07 pm

      @jenny: since I’m a novice into cooking I checked with mom regarding the problem. Your problems may be due to

      1. The dough may not be cooked properly – Step 3
      2. You mayn’t made them into thin pathiris – Step 6

      Other than this, I couldn’t find any issues. Please try again and let me know.

  • May 21, 2016 at 9:12 am

    Hi
    First of all i appreciate your passion for cooking experiments and blogging here out of busy professional life.Medicos usually dont get tim to have their food on ,ym but here we find team of doc guiding others to cook perfct food items.
    I have a doubt can yu pls xplain the method ofroasting white rice

    • May 24, 2016 at 6:57 pm

      Hi Noora, Thanks for your time to drop a comment here. How come you know the life of a medico so correctly? 😉 We started the portal during our under graduation. Now being a postgraduate student and after my cutie Isha came to our life, I hardly get any time to share recipes.

      Regarding your question – You need to roast the rice powder, not the white rice. If you are using ready to use pathiri powder (many commercial brands are available), you don’t need to roast it. Otherwise to roast the rice powder – just use a fry pan / cheenachatti and heat the powder until steam keeps coming from it. The rice powder becomes free flowing, once its completely roasted.
      Please let me know if you have any more doubts.

  • March 3, 2016 at 3:45 pm

    Hi…
    Flattening the pathiri is a bit difficult…sometime it becomes shape of some continent.
    I am from Mumbai…like cooking…Pl. suggest an item that would be less effort and more tasty….
    Regards,
    Msk

    • March 3, 2016 at 8:15 pm

      @Shashikumar: there is a learning curve for this. Once you master it, it will be easier. Believe me, I was much horrible than you in the initial days 😉 So don’t lose hope.
      You can try another option – to use a commercial pathiri/poori presser.

  • February 17, 2016 at 1:04 am

    which pachari is the best for nice pathiri? is there any specific name for that pachari

    • February 22, 2016 at 6:57 pm

      Nothing specific Sindhu. At home we use the regular ones.

  • February 10, 2016 at 8:09 pm

    Thanks..i was searching for this recipe, got it and will try it

  • October 5, 2014 at 3:04 am

    trying today

  • July 2, 2014 at 9:10 am

    OMG…ciniii…I jst saw your name here..m soo proud of u..m gona try this today.

  • thankyou cini

  • February 9, 2014 at 7:39 am

    Thanks a lot…we tried out and it was awesome.

  • January 27, 2014 at 12:34 pm

    Thank you cini chechii.. for share this.. thank youu

  • November 16, 2013 at 7:47 am

    Thank You

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