Pathiri Recipe

Pathiri is a soft, thin flatbread made from rice flour. It is a popular recipe in Kerala, especially among muslim community. It is prepared with very basic ingredients like rice flour, water, coconut oil and milk. Pathiri tastes so light, spongy and has melt in mouth consistency.

It pairs beautifully with any spicy curries like beef curry, chicken curry, mutton curry, egg curry, or you can also simply pair it with coconut milk and jaggery. Whether for breakfast or dinner, pathiri is an excellent choice to make. 

Pathiri Recipe

Are you hearing about this recipe for the first time, but this is one of the stable recipe in our home. Amma makes this more often that anything else, because this don't need any side dish. You can serve it with some grated jaggery or idli podi. But if you want it more spicy, you can serve it with some nice spicy chicken curry. It will be mouthwatering.

Jump to:

• About Pathiri (Ari Pathiri)
• Ingredients
• Pathiri (Stepwise Pictures)
• Expert Tips
• FAQ 
• Variations
• 📖 Recipe Card

About Pathiri (Ari Pathiri)

Pathiri also known as Ari pathiri in Malayalam. In our Nagercoil region, we call it Orotti. Pathiri is a traditional recipe in Kerala, especially popular in Malabar region. The word pathiri originated from the Arabic word fateerah which means " pastry ". The pasty sheet is made with flour, coconut and water. The recipe is then passed through various regions of Kerala from Arabs traders over the time. This pathiri recipe is popular especially among the Muslim community in Kerala. 

Pathiri is a simple and versatile flatbread recipe which has a soft texture. Pathiri is a soft rice chapathi or flatbread prepared by mixing the rice flour with warm water, salt, coconut oil and milk, and kneading it into a soft dough. The dough is divided into small balls, which is then rolled out into a thin flatbread and cooked on both sides on tawa. If you want to try a gluten free flatbread recipe, then this rice pathiri recipe is a must try. 

There are many variations of pathiri available in Kerala regions like Poricha pathiri, Nei pathiri, Meen pathiri, Erachi pathiri and Coconut pathiri. Generally these pathiri are prepared for breakfast or dinner and served with any spicy meat curry like beef roast, chicken roast, egg roast, mutton curry.

If you want to enjoy pathiri in a sweeter version, then you can serve it with coconut milk, jaggery or with jam spread. Whether for breakfast, dinner or for a quick snack, pathiri is a great recipe to make. It tastes so soft, light and perfect for adults and kids.

Similar Recipes 

Akki Roti

Rumali Roti

Neer Dosa

WHY THIS RECIPE WORKS 

Simple and Versatile : The beauty of pathiri lies in the minimal ingredients like rice flour, milk, hot water and salt. All mixed together and formed a smooth dough. It does not require any fermentation or long cooking process.

Just roll and cook on tawa for a few seconds. This pathiri is perfect for busy mornings and also a great option for evening snacks. You can also customize the flavour of pathiri by adding grated coconut, fennel seeds or spices based on your preference. 

WHY I LOVE THIS RECIPE 

I love pathiri because it is one of my childhood favourite recipes. My mom used to make this pathiri more often, my sisters and I used to enjoy it with jaggery or with jam. It reminds me of those days when my mom wanted to make something quick and light during busy morning days, she would make this pathiri.

There is no need for any prep work, no elaborate cooking, with just a few basic ingredients like rice flour, hot water, milk and salt, the pathiri can be made. It is also a perfect evening snack for kids and serves them with coconut milk and jaggery. 

Ingredients

Rice flour : I have used my homemade rice flour for the soft texture. But you can also use store bought rice flour or idiyappam flour. Slightly roast the rice flour before making dough for added flavour. 

Water : Hot water is used to cook the rice flour and helps to achieve a soft and smooth dough. Measure and add the water accordingly.

Milk : I have used milk for the added softness. You can use any regular milk or else use coconut milk for the rich flavour. Coconut milk adds a mild sweetness and gives the traditional flavour of Kerala. 

Salt : A pinch of salt is added to balance the flavours of pathiri. 

Oil : A spoon of coconut oil is added while boiling water. It adds a coconut aroma to the dough and also helps pathiri dough to stay soft. You can also use any regular cooking oil, or ghee or butter. 

My Personal Tips for Soft Pathiri

Roasting and sieving : Roast the rice flour in low flame for 2 minutes. Then sieve the roasted rice flour using a fine mesh or flour sifter. 

Dough mixing : In a heavy bottomed pan, add water, milk, salt and oil. Bring it to a rolling boil. Add the rice flour slowly and stir it with a wooden ladle and turn off the stove. Cover and keep it aside for 10 minutes. 

Warm kneading : The key to a soft pathiri is kneading the dough while it is warm and forming a smooth, non sticky dough. 

Don't overcook : Place the rolled pathiri on hot tawa, it will start to puff up, press with a spatula, flip and cook on the other side. Cook each side for 20 to 30 seconds in high heat. 

Cover it up : Always cover the kneaded dough and cooked pathiri with a clean cloth towel or with a lid. This hack will help them to stay soft for a longer time and prevent cracking the dough and drying the prepared pathiri. 

Pathiri (Stepwise Pictures)

1)Start by making the dough for pathiri. Take water and milk in a sauce pan.  You can use water alone, but using milk makes the pathiri softer.

2)Add in coconut oil. Instead of coconut oil, you can use ghee or butter. 

3)Add in salt to taste.

4)Bring this whole mixture to a full boil, mix well so the salt dissolves in the water and milk.

5)Once it reaches a full boil, reduce the flame and add in rice flour.

6)Now use your wooden ladle to mix it really well so the milk is absorbed by the rice flour. And the mixture forms a mixture. Now cover this with a lid and let it sit for 15 minutes. 

7)Transfer this slightly cooled mixture to a work surface and knead it really well till it forms a soft dough.

8) If your mixture is tight, add some milk or water to form a soft dough.

9)Divide the dough into small balls.

10)Now take one portion of the dough, make sure to cover the rest with a damp cloth of bowl so the dough doesn't dry out.

11)Dust work surface with rice flour and flatten the dough ball. Gently roll it into a smooth round. The rolled circle will be uneven.

12)Use a lid to cut out proper round. 

13)Heat a tawa on high heat. Once the tawa is hot, place the rice roti on the tawa.

14)Once you see small bubbles appear on top, flip over over and cook.

15)Gently press the top so the roti puffs up. Now flip it over and cook on other side too.

16)Once you see brown spots on top, remove it and store covered so it doesn't dry out. Enjoy with curry of choice.

Expert Tips

• Make sure to add milk or coconut milk for a soft pathiri.
• If you knead when it is cooled, then it will become dry and end up with cracks. 
• Apply some oil on hands before kneading to avoid burning.
• You can also use store bought pathiri podi or idiyappam flour for making pathiri. 
• Don't spread the dough into thick roti, spread thin as possible for a soft texture. 
• You can use chapathi / roti press maker for evenly rolled pathiri.

Storage

Once the pathiri is completely cooled down, store them in the refrigerator. Place them in an airtight container, cover with a clean towel or with kitchen tissue paper and refrigerate it for 1 to 3 days. Reheat them using tawa or in a microwave oven with little oil. This helps pathiri to stay soft and prevents drying. 

You can also refrigerate the rolled pathiri by stacking them one by one with parchment paper in between and putting them in an airtight container. This stays good for a week. 

Serving

Pathiri are traditionally served with spicy curries or roast like egg roast, beef curry, chicken curry or mutton curry. It also pairs beautifully with vegetable kurma or with stew. 

When serving for kids, sprinkle grated coconut, jaggery on pathiri and roll them for a quick evening snack option. You can also spread jam, roll and enjoy like how I used to!

 

FAQ 

Q. Why is my pathiri hard after cooking ?

This is mainly due to over cooking the pathiri on high heat. Cook each side only for 20 seconds and don't let it too brown. Also cover the cooked pathiri with a clean cloth or with a lid. This helps the pathiri to stay soft. 

Q.Can I use the pathiri dough to make kozhukattai ? 

Yes you can use the pathiri dough for making kozhukattai and idiyappam.

Q. Is it difficult to roll the rice flour dough? 

If you're a beginner or trying pathiri for the first time, then try rolling them out using chapathi / roti press maker. You can also place the balls in between parchment paper and start rolling. This prevents sticking and also ensures even rolling. Follow the ingredient measurements properly as given for a smooth and soft dough. 

Q. Is pathiri a gluten free recipe ? 

Naturally rice flour contains no gluten elements like wheat flour. So, pathiri is a completely gluten friendly recipe. 

Q.What are the other types of pathiri ? 

There are other variations of pathiri like nei pathiri, erachi pathiri, meen pathiri, porich pathiri recipes are served in Kerala. 

Variations

Akki roti : Akki roti is a popular recipe in South India, especially in Karnataka. It is a savoury rice flour flatbread made with rice flour, coconut, vegetable and spices. It is great for breakfast and dinner and also serve this akki roti as an evening snack along with coconut chutney or tomato chutney.

Paalada dosa : Paalada dosai also known as thin rice crepes. It is a no fermented instant dosai recipe. The paalada dosai is made with rice, egg and coconut milk. You can serve this for breakfast and dinner along with chicken curry, egg curry or mutton curry.

More Crepes Recipes

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