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Malabar pathiri (nice pathiri)

AI-drafted · awaiting admin review

Paper-thin, soft rice-flour rotis of the Mappila kitchen, cooked on a tawa and softened with coconut milk.

Region: Kerala, Malabar regionOccasion: Iftar during Ramzan; breakfast and dinnerTime: 45 minServes: About 12Vegan

Ingredients

  • 2 cups fine roasted rice flour
  • 2 cups water
  • ½ tsp salt
  • 1 tsp coconut oil
  • ½ cup thin coconut milk

Method

  1. Boil the water with salt and oil. Add the rice flour, stir quickly, turn off the heat and cover for 5 minutes.
  2. Knead the warm dough until very smooth.
  3. Divide into small balls and roll each into a thin round, dusting with rice flour.
  4. Cook on a hot tawa for a few seconds on each side until it puffs slightly, without browning.
  5. Dip each pathiri briefly in coconut milk or brush it on, stack and cover. Serve with chicken or mutton curry.

History

Pathiri is a staple of the Mappila Muslim community of north Kerala, which developed many dishes of its own from rice, coconut and the spices of the coast.

Significance

Pathiri is a favourite for breaking the fast during Ramzan, served with meat curries.

Sources