Ari Pathiri
Mappila Muslim Malabar signature rice-flour flatbread from coastal Kerala. Made with 3 ingredients: rice flour, water, oil. Hot-water dough kneaded warm, rolled thin, cooked on dry tawa (no oil). Eaten with Kerala chicken/mutton curries; ceremonial dish for weddings, Iftar/Ramadan.
Ingredients
- Coconut Oil (Cold Pressed) — 1 tsp (whole)
- Rice Flour (Fine Steamed - South Grade) — 0.5 cup (roasted)
- salt (optional) (whole)
- Water — 0.5 cup (whole)
Method
- To prepare Ari Pathiri Recipe | Malabar Rice Flatbread Recipe, in a wide pan, bring the water to rolling boil.
- Add the salt and oil.Now turn the heat to low and slowly add the rice flour, while continuously stirring with a wooden spoon till the dough comes together.
- Cover the pan and let the dough cook for about 10 seconds.
- Turn the heat off and continue to knead the dough with wooden spoon or spatula.Grease your palms with some coconut oil and knead the dough with your hands while it’s still warm to a soft and non-sticky dough.
- Make sure you do not add more water or flour while kneading the dough.Divide the dough into equal lime sized balls and press it between your palm and on a slightly floured (rice flour) surface roll each ball into thin circle or you can use a pathiri press/roti press.
- When the pan is heated through, dust the excess flour off and cook each pathiri for 20-30 seconds on each sides while pressing gently with back of a flat ladle till it puffs up.
- Pathiri should not change the colour (off white-ish) so make sure that your pan is not over heated.Serve Ari Pathiri Recipe | Malabar Rice Flatbread Recipe with Kerala Chicken Curry Recipe With Freshly Ground Spice.
Common questions
- How many calories in one plate of Ari Pathiri?
- 131 kcal per plate.
- How much cooking time?
- 60 min — 30 min prep, 30 min cooking.