A simple and healthy recipe from Kerala cuisine, popular in the Malabar region. It pairs well with meat curries and vegetable kurma.
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Add water, salt, and oil to a deep-bottom pan.
Let the water boil vigorously.
Add the rice flour and stir continuously until the water is completely absorbed and the dough comes together.
Remove from the flame, close the lid, and let it rest for 3-4 minutes.
Start kneading the dough while it is still slightly warm. If the dough turns dry, sprinkle some hot water. Do not add cold water.
Punch and knead the dough well until it becomes soft.
Make small balls out of the dough and cover them to prevent drying.
Dust rice flour and roll the dough with a rolling pin into thin sheets, dusting with rice flour as needed.
Heat a tawa on medium heat and place the rolled Pathiri on it.
Cook one side for 30 seconds, then flip and cook the other side for 30 seconds.
When small bubbles appear, flip the Pathiri again and gently press for puffing.
Once it puffs up, remove from the flame.
Clean the tawa after cooking each Pathiri to ensure they remain white and soft.
Ensure the dough is kneaded well to achieve a soft texture.
Always use hot water if the dough becomes dry.
Clean the tawa after each Pathiri to maintain its white color.
How do I store leftover Malabar Rice Pathiri?
To store leftover Malabar Rice Pathiri, let them cool completely, then stack them with parchment paper in between to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can reheat them on a tawa or in a microwave before serving.
What are some good side dishes to pair with Malabar Rice Pathiri?
Malabar Rice Pathiri pairs wonderfully with meat curries like chicken or mutton curry, as well as vegetable kurma. You can also serve it with coconut chutney or a spicy pickle for added flavor.
Can I make Malabar Rice Pathiri gluten-free?
Yes, Malabar Rice Pathiri is naturally gluten-free since it is made with rice flour. Just ensure that the rice flour you use is certified gluten-free to avoid any cross-contamination.
What can I substitute for rice flour in the Malabar Rice Pathiri recipe?
If you don't have rice flour, you can use a combination of tapioca flour and cornstarch as a substitute. However, the texture may vary slightly. It's best to stick with rice flour for the authentic taste and texture.
What is the cooking process for Malabar Rice Pathiri?
To cook Malabar Rice Pathiri, start by boiling water with salt and oil in a deep-bottom pan. Once boiling, add rice flour and stir until the dough forms. Knead the warm dough, roll it into thin sheets, and cook on a hot tawa for about 30 seconds on each side until puffed. Clean the tawa between each Pathiri for the best results.
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