Pathiri with Kerala Egg Mappas

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.

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.

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.

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.

Simmer the Gravy

• Pour in the thin coconut milk and the remaining 0.5 tsp of salt. Stir well, scraping any bits from the bottom of the pan.
• Increase the heat to medium and bring the gravy to a gentle simmer. Cook for 5-7 minutes, allowing it to thicken slightly.
• Gently slide the slit hard-boiled eggs into the simmering gravy. Let them cook for 2-3 minutes, spooning some of the gravy over them to coat.

Finish and Garnish

• Reduce the heat to the absolute lowest setting.
• Pour in the thick coconut milk and sprinkle the garam masala powder. Stir gently to combine.
• Heat for just 1-2 minutes until the gravy is warmed through. Do not let it boil, as the thick coconut milk can curdle.
• Turn off the heat. Garnish with freshly chopped coriander leaves.

Rest and Serve

• Let the curry rest for at least 10-15 minutes before serving. This allows the flavors to meld and deepen.
• Serve hot with traditional pairings like Appam (lacy rice pancakes), Idiyappam (string hoppers), or with steamed rice or chapati.