I have always been mesmerized with the charm of Malabar region in Kerala – I feel the place, food, all have an old-world feel associated to it. Their culinary heritage has stood the test of times and is largely unspoiled, be it their Biryanis, snacks, or various meat-based curries.
Talking of curries, (in my opinion) the best way to enjoy those lip-smacking curries is to have some beautiful rice pathiri by the side. Pathiris are thin flat breads made of rice flour, and I wouldn’t say it’s exactly a breeze to prepare as you need to work with hot dough; need to knead and shape the rice dough while it’s hot or it will crack, and is not easy to roll the dough into thin sheets. But I must say – it’s worth the effort! In this presentation, I have paired the pathiri with Kerala Chicken Curry.
- If you are not good at getting that perfect round shape, fret not – after you roll the dough, use a saucepan lid to cut into perfect circles (like I did).
- Cook the pathiri in moderate heat, if the griddle is too hot then the pathiri will get flaky.
You need –
- Fine roasted rice flour/pathiri podi – 1.5 cups
- Water – 1.5 cups
- Salt to taste
- Coconut oil – 3/4 teaspoon
How to –
In a wide pan, bring the water to rolling boil. Add the salt and oil. Now turn the heat to low and slowly add the rice flour, while continuously stirring with a wooden spoon till the dough comes together. Cover the pan and let the dough cook for about 10 seconds. Turn the heat off and continue to knead the dough with wooden spoon or spatula.
Grease your palms with some coconut oil and knead the dough with your hands while it’s still warm to a soft and non-sticky dough. Make sure you do not add more water or flour while kneading the dough.
Divide the dough into equal lime sized balls and press it between your palm and on a slightly floured (rice flour) surface roll each ball into thin circle or you can use a pathiri press/roti press.
Heat a griddle pan/flat pan over medium heat. When the pan is heated through, dust the excess flour off and cook each pathiri for 20-30 seconds on each sides while pressing gently with back of a flat ladle till it puffs up. Pathiri should not change the colour (off white-ish) so make sure that your pan is not over heated.
Serve with Kerala chicken curry. Enjoy