Kerala Egg Roast with Pathiri

Ingredients

• 2 cup Roasted Rice Flour (Also known as idiyappam flour. Do not use regular rice flour.)
• 2 cup Water (Use boiling water for best results.)
• 0.75 tsp Salt (Adjust to taste.)
• 1 tbsp Coconut Oil (Adds flavor and softness to the dough.)
• 0.25 cup Rice Flour (For dusting while rolling.)

Instructions

1. 1

   Boil Water and Prepare Base

   • In a wide, heavy-bottomed pan, bring 2 cups of water to a vigorous, rolling boil. This is a critical step.
   • Once boiling, add 0.75 tsp of salt and 1 tbsp of coconut oil. Stir well to combine.
2. 2

   Form the Dough

   • Reduce the heat to the absolute lowest setting. Add all 2 cups of roasted rice flour to the pan at once.
   • Using a sturdy wooden spoon or spatula, mix quickly and vigorously for about 30-60 seconds until the flour absorbs all the water and forms a single, crumbly mass.
   • Turn off the heat, cover the pan with a tight-fitting lid, and let it rest for 8-10 minutes. This allows the flour to cook in the residual steam, which is essential for soft pathiri.
3. 3

   Knead the Dough

   • Transfer the warm dough mixture to a large plate, bowl, or clean countertop. Be careful as it will be very hot.
   • To handle the heat, dip your hands in cool water or lightly grease them with oil.
   • Knead the dough for 5-7 minutes while it is still warm. Press, fold, and stretch until it transforms from a crumbly mass into a completely smooth, soft, and pliable dough with no cracks, similar to soft play-doh.
4. 4

   Shape and Roll the Pathiri

   • Divide the smooth dough into 16 equal-sized small balls. Roll them between your palms until smooth.
   • Keep the dough balls covered with a damp cloth at all times to prevent them from drying out.
   • Take one ball, flatten it slightly, and dust it generously with dry rice flour on both sides.
   • Using a rolling pin, roll it into a very thin circle, about 5-6 inches in diameter. Aim for a paper-thin consistency, dusting with more flour as needed to prevent sticking.
5. 5

   Cook the Pathiri

   • Heat a non-stick tawa or flat skillet over medium-high heat. Do not grease the tawa.
   • Carefully place a rolled pathiri on the hot tawa. Cook for about 20-30 seconds, or until you see small bubbles appear on the surface.
   • Flip the pathiri and cook the other side for another 20-30 seconds.
   • Flip it one last time. Gently press the edges with a flat spatula or a folded cloth. The pathiri should puff up like a balloon.
   • Once fully puffed, immediately remove it from the tawa to prevent it from becoming hard or crispy.
6. 6

   Store and Serve

   • Place the cooked pathiri directly into a casserole dish or a container lined with a clean kitchen towel. Keep it covered.
   • Repeat the rolling and cooking process for all the remaining dough balls, stacking them in the casserole as you go. The trapped steam will keep them exceptionally soft.
   • Serve hot with traditional Kerala curries like chicken stew, fish molee, or egg roast.