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Pathiri
Thin rice flatbreads
പത്തിരി: Malabar's paper-thin rice-flour flatbreads, puffed on a hot tawa and dipped in coconut milk
When the call for maghrib rings out in Kozhikode and Malappuram during Ramadan, families break the fast with dates and juice and then sit down to a stack of pathiri with chicken curry or mutton stew. Also called nice pathiri, these are the thinnest breads in Kerala: a dough of fine rice flour scalded with boiling water, rolled almost see-through, cooked on a dry tawa until they puff, and then dipped in thin coconut milk so they turn soft and silky. They taste mild and slightly sweet, made only to soak up gravy. The usual mistake is adding the flour to water that has stopped boiling; the dough stays crumbly and the pathiri crack. Rice flour has no gluten, so these suit anyone avoiding wheat. Serve them warm, folded into quarters, with any curry (they are vegan as made here; the curry is up to you). Chef's tip: knead the scalded dough while it is still hot, using the heel of your hand and a little oil, until it is as smooth as a baby's cheek.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the dough
- 9 oz fine roasted rice flour (pathiri podi)plus extra for dusting
- 1 ½ cups water
- ¾ tsp salt
- 1 tsp coconut oil
To finish
- ¾ cup thin coconut milk
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What you'll need
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Method
0/7 doneStep 1: Bring 1 ½ cups water, ¾ tsp salt and 1 tsp coconut oil to a rolling boil in a heavy pan.
4 minStep 2: Lower the heat and tip in 9 oz fine roasted rice flour (pathiri podi) all at once, stirring with a wooden spoon until it forms a stiff lump and there is no dry flour. Turn off the heat, cover and leave for 5 minutes.
6 minStep 3: While still hot (use a spoon at first, then your palms), knead for 4–5 minutes to a soft, smooth dough that does not crack at the edges.
5 minStep 4: Divide into 16 balls the size of a walnut. Keep covered.
3 minStep 5: Dust lightly with rice flour and roll each into a very thin round about 15 cm across. Trim with a bowl or lid for a neat circle if you like.
15 minStep 6: Heat a tawa on a medium-high heat. Cook a pathiri for 20–30 seconds until the underside dries, flip and cook until it puffs; press gently with a cloth to help it balloon. It should stay pale with only faint spots.
15 minStep 7: Dip each hot pathiri in ¾ cup thin coconut milk for a second, or brush it over, then stack in a covered box to stay soft. Serve warm with curry.
5 min
Nutrition per serving
- Calories
- 270 kcal
- Protein
- 4 g
- Carbs
- 56 g
- Fat
- 4 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pathiri take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of thin coconut milk?
- Single cream, same amount (not dairy free).
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