Rice Pathiri

This is a Kerala delicacy. Mainly the most important food when breaking the fast during Ramadan and other times, in Calicut mostly.


Rice Pathiri
Print Recipe
This is a Kerala delicacy. Mainly the most important food when breaking the fast during Ramadan and other times, in Calicut mostly.
Servings
4 serving
Cook Time
30 minutes
Servings
4 serving
Cook Time
30 minutes
Rice Pathiri
Print Recipe
This is a Kerala delicacy. Mainly the most important food when breaking the fast during Ramadan and other times, in Calicut mostly.
Servings
4 serving
Cook Time
30 minutes
Servings
4 serving
Cook Time
30 minutes
Ingredients
Servings: serving
Instructions
  1. Boil water with salt and ghee in a pan. When it starts boiling reduce flame and add the rice flour slowly to this stirring continuously to prevent lumps from forming.
  2. Keep stirring to make a smooth and soft dough.
  3. Remove from the stove and keep aside until the dough becomes little cold so that the dough can be kneed well with hand.
  4. Kneed nicely into a smooth and pliable dough. Keep it covered for half an hour.
  5. Make medium sized balls of the dough and roll out like chappathis with a rolling pin. The sides if uneven can be made round with a cutter to give a good shape.
  6. Heat tava and make pathiris like chappthi. These pathiris will come out like phulkas, fluffy and soft. Do not use oil.
Recipe Notes

Rice flour should be very fine powder. The more you kneed well the pathiris come out well with smooth edges and soft.

2 Comments

  1. Anand Nair July 28, 2014 at 8:14 am

    I am not able to get an idea on the consistancy/softness required for the dough. Can you explain? How soft is soft? I get that there should not be lumps, but would that mean its more watery than dough like? Or should it be like mashed potato softness?

    Reply
  2. Shyamala Ravi July 28, 2014 at 1:31 pm

    It should be very soft like chappathy dough. not stiff. u can add little water to make it soft if it is hard. can even put little more ghee.

    Reply

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