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Main Course

Malabari Ari Pathiri

Rice pathiri is an all time favorite and is irresistable with chicken curry. - Malabari Ari Pathiri.

Ingredientsfor 3 servings

250 g Rice flour — roasted
1/2 tbsp Butter
1/4 litre Water 250ml
1/2 cup Coconut milk , thick — optional
Salt, to taste

Preparation

Step 1
Roast the rice flour in low heat till the color changes to creamish. Using a fine mesh, sieve the rice flour.
Step 2
Place a pan on the stove and boil the measured water. Add butter and required salt to boiling water.
Step 3
Lower the heat and sprinkle rice flour. Stir continuously and form a smooth dough. Adjust the consistency to that of a chappathi dough.
Step 4
Kneed the dough well with your hands and make sure that no lumps are formed in the dough.
Step 5
Break the rice dough into small lemon sized balls.
Step 6
Dust these rice balls with some rice flour and roll them into thin rounds. :- You can use a chappathi press for rolling out the rice ball.
Step 7
Heat a tawa and place the pathiri in the tawa, one at a time.
Step 8
Press the pathiri occasionally until bubbles are formed. When both sides are done, remove the pathiri from tawa.
Step 9
After removing each pathiri, wipe the tawa with a dry cloth to remove charred flour.
Step 10
Malabari ari pathiri is ready and if you like you can soak in sweetened coconut milk before serving.
Step 11
Malabari ari pathiri tastes best and is irresistible when served with non vegetarian 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

Malabari Ari Pathiri

Rice pathiri is an all time favorite and is irresistable with chicken curry. - Malabari Ari Pathiri.

Ingredientsfor 3 servings

250 g Rice flour — roasted
1/2 tbsp Butter
1/4 litre Water 250ml
1/2 cup Coconut milk , thick — optional
Salt, to taste

Preparation

Step 1
Roast the rice flour in low heat till the color changes to creamish. Using a fine mesh, sieve the rice flour.
Step 2
Place a pan on the stove and boil the measured water. Add butter and required salt to boiling water.
Step 3
Lower the heat and sprinkle rice flour. Stir continuously and form a smooth dough. Adjust the consistency to that of a chappathi dough.
Step 4
Kneed the dough well with your hands and make sure that no lumps are formed in the dough.
Step 5
Break the rice dough into small lemon sized balls.
Step 6
Dust these rice balls with some rice flour and roll them into thin rounds. :- You can use a chappathi press for rolling out the rice ball.
Step 7
Heat a tawa and place the pathiri in the tawa, one at a time.
Step 8
Press the pathiri occasionally until bubbles are formed. When both sides are done, remove the pathiri from tawa.
Step 9
After removing each pathiri, wipe the tawa with a dry cloth to remove charred flour.
Step 10
Malabari ari pathiri is ready and if you like you can soak in sweetened coconut milk before serving.
Step 11
Malabari ari pathiri tastes best and is irresistible when served with non vegetarian curry.