Ramadan Pathiri
Soft rice flatbreads made in bulk during Ramadan. Malabar sehri staple with meat curry.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Water — 1 cup (whole)
- Ghee — 2 tbsp (whole)
- salt (optional) (whole)
- rice — 100 g (ground)
Tempering
- Coconut Oil — 2 tbsp (whole)
Method
- Bring the Water to a rolling boil with a pinch of salt and a teaspoon of the Coconut Oil.
- Lower the flame and pour in the ground rice all at once, stirring fast with the handle of a ladle until no dry powder is left and the mixture gathers into a single lump.
- Cover and let it stand for five minutes, then tip the hot dough onto a greased board.
- Grease your palms with Coconut Oil and knead the warm dough hard until it is completely smooth and free of cracks. Pathiri tears when rolled if the dough is under-kneaded.
- Divide it into equal balls and roll each into a thin round, dusting lightly with a little of the ground rice. Trim to a neat circle with the rim of a bowl.
- Cook each pathiri on a hot tawa for well under a minute a side. While the second side is down, press the surface lightly with a cloth and it will puff up.
- Brush each hot pathiri with Ghee and stack them under a cloth so they stay soft. Serve warm, scattered with Coriander Leaves.
Common questions
- How many calories in one plate of Ramadan Pathiri?
- 286 kcal per plate.
- How much cooking time?
- 30 min — 15 min prep, 15 min cooking.