Pathiri is a traditional roti made of rice flour. It is a common dish among the muslims of Kerala.This is normally served with mutton/ chicken / fish or any spicy curry.It is also served as sweet dish, by dipping pathiri with thick coconut milk, some ghee and sugar.I like both spicy and sweet versions….yummy and mouthwatering.
Rice roti or pathiri is made by using roasted rice flour, which is made into a white dough and flattened into small round thin rotis.It has a very soft texture, the dough is rolled by dusting it with rice flour into thin round shape.The dough should be kneaded until you get a soft dough. This is very important, because only then it may puff up while cooking.
Pathiri is made during the month of Ramadan and during special occasions.It can be served as breakfast or dinner. Let’s see how we can make this wonderful dish..
- 2 cups of rice flour
- 2 cups of water
- rice floor for rolling the dough
- In a saucepan, boil the water with salt in it
- When water starts to boil add the measured flour slowly by constant siring using a wooden spatula.
- Stir it for some seconds and switch off the flame then combine well till incorporated.
- Let it cool a bit, and make a soft dough by wetting your hands with some water.
- Make small balls from kneaded dough and press the balls in a chappathi presser in to round sheets.
- Again flatten it using a rolling pin into thin round shape by dusting some flour to avoid sticking
- Heat a skillet or a pan, when it is hot put the roti on it, after some time (50 secs) you can see small round spots on it top, then flip it over.
- Then the roti will puff up nicely.
- Gently press using spatula if the roti is little lazy to puff up.
- Once puffed remove the roti from skillet and place the roti in a plate.
- Remove all the leftover rice flour before placing the next rolled roti.
- Serve it with your favourite curry
PATTIRI RECIPE STEP BY STEP PICTORIAL
- In a saucepan, boil the water with salt in it.
2.When water starts to boil add the measured flour slowly in to saucepan.
3.Stir the flour constantly and vigorously using a wooden spatula.
4.Let it cool a bit, and make a soft dough by wetting your hands with some water.
5.Make small balls from kneaded dough.
6.Press the balls in a chappathi presser in to round sheets.
7.Again flatten it using a rolling pin by dusting some flour to avoid sticking into thin round shape.
8.Heat a skillet or a pan, when it is hot put the roti on it, after some time you can see small round spots on it top, then flip it over.
9.Once puffed remove the roti from skillet and place the roti in a plate.
10.Remove all the leftover rice flour before placing the next rolled roti, serve it with your favourite curry.
- Make sure that your water and rice flour are in same measurement cups.
- Knead the dough until you get a soft dough, knead it with warm water if the dough become hard after cooling.
- You can directly flatten the rotis from balls using rolling pin.
- You can make perfect rounds using any lid of vessels.
- while cooking flip the roti as soon as it starts to wilt, make sure that bottom is not burnt.
- If necessary gently press using spatula.
- After cooking pathiri (roti) you can dip it in coconut milk to get more flavours and softness.