PATHIRI / KERALA PATHIRI / THIN RICE FLOUR ROTIS FROM MALABAR CUISINE

Pathiri is a thin roti made with rice flour. This is a speciality from Malabar. The procedure is a bit different than the normal rotis. The rice flour is added to the boiling water and mixed thouroghly with a wooden spoon until it thickens.It is then cooled and rolled out into thin rotis. The rice flour is a bit difficult to roll as it breaks on the edges. You can use a round cutter or a plate to cut out the uneven edges to make the pathiri nice and presentable. These go very well with non vegetarian dishes.

Ingredients:
Rice flour ... 1 and 1/2 cups (plus extra for dusting)
Water .......... 3/4 cup
Oil .............. 1 tbsp
Salt ........... to taste

Method:
1. Boil water in a pan adding a little salt to taste.
2. Tip in the rice flour and oil mixing thoroughly with a wooden spoon avoiding the lumps untiil it thickens. (takes about half a minute)
3. Remove it in a plate or bowl and allow it to cool a bit.
4. Knead well to make it nice and smooth. If it is dry you can sprinkle a little water while kneading.
5. Take a small portion and roll out into a thin roti using rice flour for dusting on the board. You can cut away the uneven edges with the help of a round plate or a cutter.
6. Roll out a few rotis to make it easier. Dust flour to avaoid them from sticking.
7. Roast them on a hot griddle flipping the sides fast. The colour should be white and not overdone.
 Make sure to clean the griddle / tawa each time with a kitchen towel before putting the second roti.
8. To puff them up use a spatula or a kitchen napkin pressing the edges of the roti while roasting.
Serve them with any veg or non veg dish.

Posted in: Indian Cook