Malabar pathiri (nice pathiri)
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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
- Boil the water with salt and oil. Add the rice flour, stir quickly, turn off the heat and cover for 5 minutes.
- Knead the warm dough until very smooth.
- Divide into small balls and roll each into a thin round, dusting with rice flour.
- Cook on a hot tawa for a few seconds on each side until it puffs slightly, without browning.
- 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.