Friday, April 16, 2010

Pathiri (Rice flour pan cake)

Pathiri is a specialty of the Muslim community in Kerala. It is very popular in the Malabar area, where I belong to. The combination of pathiri and chicken/any meat curry is delicious. It also goes well with Fish Moilee. We have pathiri as a breakfast item at least once a week. While we have it to break our fast, we take it with  green peas curry, kadala curry, egg curry, coconut milk with sugar or even with ghee and sugar.


Rice Flour                           --   1 cup
Water                                 --   2 cups
Oil                                      --   2 tsp
Salt                                     --   to taste

Yields around 30 pathiris.

Preparation of the pathiri:

Keep a vessel on the stove, add one cup of water and bring it to boil. Add salt to taste and the oil. Once the water starts boiling, add the rice flour and stir well.

Switch off the stove; pour the contents into a big saucer.  You have to knead it and make dough, when it is warm. Well-kneaded dough makes the pathiris soft and helps to puff up. Don’t add water or powder again. Apply a little coconut oil on palms to avoid the flour sticking.

Make smooth small balls from this dough, as we do for chappathis. Press the balls using a press pan, until you get thin round pathiris or roll it out.

Cook the pathiris on a tawa/griddle/non stick pan on a medium flame. Make sure that the pathiris do not change the colour, it remains white even after cooking.

Recipe Courtesy: Amma

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