Pathiri is a soft, thin rice roti from Kerala, commonly served with chicken curry, mutton curry, or vegetable kurma. It is light, gluten-free, and easy to digest.
Ingredients
- Rice flour – 1 cup
- Water – 1¼ cups
- Salt – to taste
- Oil – 1 tsp
Preparation Method
- Boil water
- In a pan, bring water to a boil.
- Add salt and oil.
- Make the dough
- Lower the flame.
- Add rice flour gradually while stirring continuously.
- Mix well until it forms a soft, non-sticky dough.
- Switch off the flame, cover, and let it cool slightly.
- Knead the dough
- While still warm, knead the dough well until smooth.
- Divide into small lemon-sized balls.
- Roll the pathiri
- Dust lightly with rice flour.
- Roll each ball into a thin circle like a roti.
- Cook
- Heat a tawa on medium flame.
- Place the rolled pathiri on the hot tawa.
- Cook gently on both sides without browning.
- Do not overcook; it should remain soft.
- Serve hot
- Stack and cover with a cloth to keep them soft.
Tips
- Dough must be kneaded while warm for softness.
- Roll thin, not thick.
- Cook on low to medium heat only.
- Do not roast like chapati (no brown spots).
Variations
- Milk Pathiri: Replace water with milk for extra softness.
- Coconut Pathiri: Add coconut milk for rich flavor.
- Green Chilli Pathiri: Add finely crushed green chilli to dough.
Serving Suggestions
- Kerala chicken curry
- Mutton stew
- Vegetable kurma
- Egg curry