Pathiri with Mushroom Theeyal

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 Theeyal

• Pour the prepared tamarind water into the pan, add salt, and 1 cup of water. Bring to a boil and let it cook for 5 minutes for the raw tamarind flavor to mellow.
• Reduce the heat to low and stir in the ground coconut masala paste. Rinse the grinder jar with another 1/2 cup of water and add it to the pan.
• Mix everything well to combine. Let the curry come to a gentle simmer. Do not boil it vigorously after adding the coconut paste.
• Cook on low heat for 8-10 minutes, stirring occasionally, until the gravy thickens and you see specks of oil floating on the surface.

Temper and Serve

• In a small separate pan (tadka pan), heat 1 tsp of coconut oil (or use the oil from the main pan if sufficient).
• Add the mustard seeds and wait for them to splutter completely.
• Add the curry leaves and let them crisp up for a few seconds.
• Pour this tempering over the finished Mushroom Theeyal. Stir gently.
• Cover the pan and let the curry rest for at least 15-20 minutes before serving to allow the flavors to meld beautifully.
• Serve hot with steamed rice, appam, or idiyappam.