Pathiri is a traditional and authentic food item of Kerala. Its a pancake made of rice flour. Its known in a wide range of names like Ari pathiri / nice pathiri / pathil etc. Pathiri is usually served along with meat or fish curries for breakfast, dinner, Iftaar etc. Its an inevitable part of Malabar cuisine. There are some other variants of pathiri like Erachi pathiri, Orotty, Chatti pathiri etc.
- In a vessel boil three glasses of water with salt and 1 teaspoon oil.
- When it boils add Malu Pathiri Podi with constant stirring (For 1 cup of rice flor take 1 cup of water). Do not keep it idle because the flour get burnt and stick to the bottom. Keep it on simmer for 10-15 seconds and turn of the flame.
- Apply some coconut oil to your palms and knead the dough thoroughly with your hands. Do it in a single stretch. Pathiri will be softer if you knead it when the dough is still hot. Knead it until the dough becomes uniformly smooth and less sticky.
- Roll out small portions of the dough into lime sized ball and flatten it between the palms to give it shape.
- Using a pathiri press / chappathi press / chapathi roller flatten each balls into thin pathiris. You can apply some oil to both sides of the pathiri press to prevent sticking.
- Sprinkle little rice flour slightly on both sides of pathiris using hand and keep it aside in a plate.
- Heat a non-stick tawa and when it become hot, lower to medium flame and place each pathiri on it. Flip over after 10-15 seconds and press on the center with back of a flat spoon and wait till it puffs up. Wait for another 30 seconds. You should flip the pathiris when the steam is coming from it. Do not allow the pathiris to get burned. It should be white in color.
- Take it to a wide plate.
- Before serving dip it in in coconut milk for few minutes and serve with Chicken curry / Beef Curry or any curries you like. A non vegetarian curry will tastes better.