Malabar Pathiri

The perfect dish to break your fast during ramadan time. The combination of Malabar Pathiri & Nadan Mutton Curry is mouth watering…

Click Here For Recipe…

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    • First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry completely.Then heat a tawa and dry roast the dried raw rice – this is to ensure that the moisture is completely gone. Grind it to a fine powder in a mixie in batches.Add the remaining coarse powder to grind in next batch, grind it again and then sieve it. The powder should be very fine. You can even dry roast it for few mins before storing or roast it as and when needed when using it for snacks.Cool down completely and store in a airtight container.
      2)You can also dry roast the rice flour before using it for snacks ; roasting it instant is more effective than roasting and storing it.

    • First rinse the raw rice twice, and soak it in water for 1 hour. Drain water completely and then spread the raw rice in a soft towel and allow it to dry completely.Then heat a tawa and dry roast the dried raw rice – this is to ensure that the moisture is completely gone. Grind it to a fine powder in a mixie in batches.Add the remaining coarse powder to grind in next batch, grind it again and then sieve it. The powder should be very fine. You can even dry roast it for few mins before storing or roast it as and when needed when using it for snacks.Cool down completely and store in a airtight container.
      2)You can also dry roast the rice flour before using it for snacks ; roasting it instant is more effective than roasting and storing it.

  • i tried making pathiri. but couldnt roll them out :( big time flop it became :( i luv pathiri but then cnt mke dm… hlp pls :(

    • Hi Sangeetha,

      Sorry to hear that pathiri didnt come out well for you…

      You need to place the dough between parchment/baking paper to roll it out easily, otherwise it’s difficult. Again the pathiri depends on the rice powder you used and the ratio of water. Though I’ve given the qty of water in the recipe, it might vary depending on the the type of flour used.

      Hope it comes out well next time…

      All the best!

      Cheers
      Maria

  • Hi Maria,
    this recipe sure did make my valentine’s day dinner spl!! Love your blogs..Always refer them to make authentic kerala dishes..Thanks a bunch!!

    I just made 1 small addition…added 2 green chillies to the coconut mix..since we love spicy food at our home…

  • Maria,
    I tried this yesterday using teh above measurements, the dough was still very sticky and soft and impossible to spread out. Put it back on the stove and added lot more rice flour to make it drier and then was able to make pathiri. So even though they tatsted great,I think the amount of water mentioned above is more than quantity needed for 1 cup flour.Can you verify?
    Thanks
    Sonia

    • Hi Sonia,

      I’ve given the measurements here based on my trials. I guess the water required varies depending on the each brand/type of rice flour. I use the above mentioned qty of water for the brand that I use.

      Sorry to hear that you had trouble making this :(

      Cheers
      Maria

      • Ya thats what one of my muslim friends here also told me. It all depends on rice flowur. Ideally is 1 cup flour to 2 cups water for the pathiri flour. I guess for mine I just need 1:1 ratio. Either ways,it tasted good  and I will be making it again.

  • hai Maria………..
    I just make the pathiri……… my child like it very much………thanks & regards
    sheena

  • hi maria, i’m definitely trying your recipe. but do tell what veg curry would compliment this ?

    • Hi Rama,

      You can have pathiri with veg stew or if you eat egg, egg curry is also a nice side dish for pathiri.

      Hope you will like it.

      Cheers
      Maria

  • hi,
    am jaya. i like pathiri very much. i want to know, the rice powder used here is just plain rice powder or varutha arippodi…..
    please reply me,,,,,,,,,,

    • hi jaya

      I’ve used nirapara brand appam/idiyappam podi. I didnt roast the flour for this. I just used the flour as it is.

      Hope this helps…

      Cheers
      Maria

  • hi maria,

    just want to ask one thing abt the rice powder…rice powder used here is roasted or raw white rice powder

    • Hi Divya,

      I used nirapara appam/idiyappam podi for this recipe. I dont know whether its roasted or not. I used the rice flour as it is.

      Cheers
      Maria

  • This is the recipe I was looking for. The other pathiri recipes I went through did not have anything other than rice, water and salt and they described it puffing up like a phulka tho’ the ones I remember were thickish, contained coconut and had a definite flavour. The moment I read your recipe my mind’s tastebuds immediately got the taste and I knew I had the right one. Haven’t tried it yet but I will. This pathiri also goes very well ‘paani’, the palm syrup that you rarely get nowadays in Kerala.

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