Pathiri is a secrete proud of Malabar cuisine :)It is a traditional recipe from Malabar,northern side of Kerala.
When my friend Jishna told me about their malabar recipes I started thinking of preparing pathiris at home.Once I tried it in home but ended with a disaster :( The enquiry commission stated that the texture of my dough was not correct!!!!!!It should be smooth smooth and smooth..and the rice flour should be super fine..Then I went to her home and she gave an excellent class on how to make soft rice pathiris :).I proved myself as a good student and the next trial came superb and we all enjoyed it with traditional chicken curryChicken curry I have prepared for pathiri was little bit hot so my
- Rice flour( it should be fine ) : 1.5 cup + 1/2 cup(for dusting )
- Water : 1 cup
- Oil : 1/2 tspn
- Boil water in a pan add salt and oil while boiling.
- Now add 1.5 cups of rice flour (if you are using home made one roast it well before adding )
- Mix it well by using a spatula.
- Now close the pan and keep it aside for few minutes.
- When it is hot enough to touch knead well to smooth dough.If the dough is not soft add little hot water and knead again.
- Now make small balls from the dough and roll it in to thin parathas by dusting with rice flour
- You may shape the pathiris with a lid.
- Now heat a non stick thawa or iron skillet (traditionally pathiri pan made with clay is using)
- When the bottom starts to puff up flip it and press gently with spatula.It will puff up nicely
- Remove the extra rice flour on the pan before placing the new pathiri.
- Soft yummy pthiris are ready to serve!!!!!!!
- If you are using home made rice flour fry it well.
- While making pathiris be careful about the texture of kneaded dough.If it is loosing its softness add little hot water and knead it again.
- Roll each dough ball in to thin pathiris as you can.
- Wiping of extra flour from the pan before placing each pathiri is super important.
- After placing pathiris on thawa dont wait for more than 30-40 seconds.