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Main Course

Kerala Pathiri

Soft, layered, and golden from the griddle — this kerala pathiri is the perfect vehicle for scooping up thick curries and gravies. The dough rests until pliable, then gets cooked until each layer separates.

Ingredientsfor 4 servings

200 g Raw rice flour fried
Salt, to taste
1 tbsp Ghee
Water the consitency should be like chappathy dough

Preparation

Step 1
Get rice flour in a flat bottomed vessel. :- That will be easy to knead the dough.
Step 2
Boil water with enough salt and ghee.
Step 3
When it boils pour into the rice flour and Stir everything together thoroughly with a spatula since it will be very hot to touch with hand.
Step 4
Go on pouring boiled water and mixing with spatula until the whole flour is nicely loose like a chappathy dough.
Step 5
Let it cool.
Step 6
After it becomes cold knead well with hand like for chappathy until soft and pliable. :-If it is sticky you can add little more ghee according to your taste.
Step 7
Make balls out of this and roll out with a chappathy pin to thin pathiries.
Step 8
The sides can be made even by cutting with a lid of any steel dubba into a round shape.
Step 9
Heat tava and make pathiries like chappathy.
Step 10
When one side is cooked turn to the other side and cook for sometime.
Step 11
Press the sides of the pathiry so that it starts puffing up when fully puffed up remove from the kadai.No need of using oil for this.
Step 12
This will be very When eaten with chicken curry.

Tip

Cook on medium-high heat, not scorching hot. You want the bread to puff and develop spots, not burn.

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Main Course

Kerala Pathiri

Ingredientsfor 4 servings

200 g Raw rice flour fried
Salt, to taste
1 tbsp Ghee
Water the consitency should be like chappathy dough

Preparation

Step 1
Get rice flour in a flat bottomed vessel. :- That will be easy to knead the dough.
Step 2
Boil water with enough salt and ghee.
Step 3
When it boils pour into the rice flour and Stir everything together thoroughly with a spatula since it will be very hot to touch with hand.
Step 4
Go on pouring boiled water and mixing with spatula until the whole flour is nicely loose like a chappathy dough.
Step 5
Let it cool.
Step 6
After it becomes cold knead well with hand like for chappathy until soft and pliable. :-If it is sticky you can add little more ghee according to your taste.
Step 7
Make balls out of this and roll out with a chappathy pin to thin pathiries.
Step 8
The sides can be made even by cutting with a lid of any steel dubba into a round shape.
Step 9
Heat tava and make pathiries like chappathy.
Step 10
When one side is cooked turn to the other side and cook for sometime.
Step 11
Press the sides of the pathiry so that it starts puffing up when fully puffed up remove from the kadai.No need of using oil for this.
Step 12
This will be very When eaten with chicken curry.