Ramzan Special Small Pathiri
A staple flatbread of Kerala kitchens, cooked on a hot tawa until it puffs and develops golden spots. Tear it apart with your hands and use it to mop up every last drop of curry.
Ingredientsfor 5 servings
- Fine roasted rice flour : 4 cups
- Water : 4 cups
- Salt, to taste
Preparation
Step 1
Boil 4 cup water in a sauce pan adding salt, when it boils, reduce the flame and add the rice flour and mix it evenly with a spoon.
Step 2
Take it off the heat. and keep it covered for 2 to 3 minutes.
Step 3
When the dough is still warm, knead it with your hand till it is soft and smooth.
Step 4
Add more water or rice flour depending on the absorbency of the rice flour.
Step 5
Make tomato sized balls from the kneaded dough.
Step 6
Roll the balls like chappathi by using press or chappathi maker.
Step 7
Make it small round shaped.
Step 8
Enter Step.
Step 9
Heat a flat non stick pan on medium heat, place the pathiri on it and wait for a few seconds and turn it to the other side.
Step 10
When the both sides colour changes a little (we can use ghee or oil to taste).
Step 11
Serve it with gravy type curry.
Tip
Brush with butter or ghee immediately after taking it off the griddle — the hot surface absorbs it instantly.
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