Rice pathiri, Ari pathiri, Kerala Malabar pathiri
Roasted Rice flour : 3 glasses
Water : 3 glasses
Salt : to taste
Oil : 2 tbsp
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.
- You need to first sieve the roasted rice powder using a fine mesh.
- In a vessel boil three glasses of water with salt and 1 teaspoon oil.
- 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 and turn of the flame.
- 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.
- Roll out small portions of the dough into lime sized ball and flatten it between the palms to give it shape.
- 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.
- Sprinkle little rice flour slightly on both sides of pathiris using hand and keep it aside in a plate.
- 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.
- Take it to a wide plate.
- 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?
Have you tried our other pathiri recipes too?
This entry was written on
February 26th, 2015 by Cini P Moideen
in Breakfasts and Dinners
and tagged with ari pathiri
, pathiri preparation
, pathiri recipes
, malabar pathiri
, best pathiri
, how to make pathiri
, iftaar recipes
, thin pathiri
. Last revised on March 12th, 2015.
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I am Dr. Cini P Moideen, a doc by profession. With my sister I photograph and share favorite recipes from our kitchen. I write less frequently because of my studies, but when ever I am free, I tries to come up with a good recipe. Bingo :) You can follow Cini P Moideen at :