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Ari Pathiri Recipe | CraftMyMeals | CraftMyMeals

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Ari Pathiri

keralamediumveganvegetariangluten-freedairy-free

soy-free

jain

kosher

Ari Pathiri

Popularity

2.0

Taste Score:7/10

Delicate, paper-thin rice flour flatbreads from the Malabar coast of Kerala. These soft, melt-in-your-mouth pathiris are the perfect canvas for rich, spicy curries. Naturally vegan and gluten-free.

Prep20m

Cook20m

Servings4

Serving:4 pieces

264 cal

Ingredients

For 4 servings

2 cup Roasted Rice Flour (Also known as Idiyappam flour. Must be very finely ground.)
3 cup Water (The exact amount may vary slightly based on flour quality.)
1 tsp Salt (Adjust to taste.)
1 tsp Coconut Oil (Adds softness to the dough.)
0.25 cup Rice Flour (For dusting while rolling.)

Nutrition per Serving

264

Calories

Protein

55g

Carbs

Instructions

1
Prepare the Dough Base
- In a heavy-bottomed pot or pan, bring 3 cups of water to a rolling boil over high heat.
- Once boiling, add 1 tsp of salt and 1 tsp of coconut oil. Stir to combine.
- Reduce the heat to the lowest setting.
2
Cook the Flour
- Add the 2 cups of roasted rice flour to the boiling water all at once.
- Immediately start mixing vigorously with a sturdy wooden spoon or spatula. Break down any lumps.
- Continue mixing for about 1-2 minutes until the flour has absorbed all the water and formed a single, rough mass of dough.
- Turn off the heat, cover the pot with a tight-fitting lid, and let it rest for 10 minutes. This step is crucial as it steams the flour, making the pathiris soft.
3
Knead the Dough
- Transfer the warm dough to a large bowl or a clean, flat work surface. Caution: The dough will be very hot.

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40 min

272cal

6gprotein

About This Ari Pathiri Recipe

Delicate, paper-thin rice flour flatbreads from the Malabar coast of Kerala. These soft, melt-in-your-mouth pathiris are the perfect canvas for rich, spicy curries. Naturally vegan and gluten-free.

This kerala recipe takes 40 minutes to prepare and yields 4 servings. At 264.36 calories per serving with 4.33g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.

Fat

Fiber2g

Sodium589mg

Potassium74mg

Phosphorus70mg

Know more about our calculations

Dip your hands in cool water periodically to protect them from the heat and prevent sticking.

Knead the dough for 8-10 minutes. It's essential to do this while the dough is still quite warm.

Continue kneading until the dough is perfectly smooth, soft, pliable, and has no cracks. It should feel like soft clay.

Shape and Roll the Pathiris

Divide the smooth dough into 16-18 equal-sized balls.
Take one ball and flatten it between your palms. Dust it generously with the extra rice flour.
Using a rolling pin, roll it out into a very thin, even circle, about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
Alternatively, use a tortilla or chapati press lined with parchment paper for perfectly uniform circles.

Cook the Pathiris

Heat a non-stick tawa or a cast-iron skillet over medium-high heat. Do not apply any oil.
Carefully place a rolled pathiri onto the hot tawa. Cook for about 15-20 seconds on the first side.
Flip the pathiri. Cook the second side for about 30 seconds. You may see small bubbles forming.
Flip it one last time. Now, gently press the edges with a folded kitchen towel or a flat spatula. This will encourage the pathiri to puff up like a balloon.
Once fully puffed, cook for another 5-10 seconds and remove from the tawa. It should remain white, with no brown spots.

Store and Serve

Stack the cooked pathiris in a casserole dish or wrap them in a clean cloth to trap the steam, which keeps them exceptionally soft.
Repeat the cooking process for all the remaining dough balls.
Serve hot with spicy chicken curry, mutton stew, or vegetable korma.

Pro Tips

1The key to soft pathiri is kneading the dough while it is still hot. This gelatinizes the starch in the rice flour, resulting in a pliable dough.
2Use high-quality, finely milled roasted rice flour (often labeled 'Idiyappam flour' or 'Pathiri podi') for the best results.
3If your dough feels too dry while kneading, wet your hands with warm water and continue. If it's too sticky, add a teaspoon of rice flour at a time.
4A chapati press is a great tool for beginners to get uniformly thin pathiris quickly.
5Control the heat of the tawa. If it's too hot, the pathiri will get brown spots before puffing. If it's not hot enough, it will become hard.
6To reheat leftover pathiris, steam them for 2-3 minutes. They will become soft and fresh again.

Recipe Variations

Coconut Pathiri

For a richer flavor, replace 1 cup of water with 1 cup of thin coconut milk when preparing the dough.

Spiced Pathiri

Add 1/2 teaspoon of crushed cumin seeds (jeerakam) to the boiling water for a subtle, aromatic flavor.

Ney Pathiri

For a different texture, try Ney Pathiri, which is a thicker, deep-fried version of rice bread, often made with onions and coconut.

Health Benefits

✨

Naturally Gluten-Free

Made entirely from rice flour, Ari Pathiri is an excellent bread option for individuals with celiac disease or gluten sensitivity.

✨

Low in Fat

This flatbread is cooked on a dry tawa without any oil or ghee, making it a very low-fat food that's suitable for heart-healthy and weight-conscious diets.

✨

Easy to Digest

The soft, steamed nature of Ari Pathiri makes it light on the stomach and easy to digest, making it a suitable food for all age groups.

✨

Simple Energy Source

As a carbohydrate-rich food, it provides a quick and simple source of energy to fuel your body's daily activities.

Frequently Asked Questions

Why did my Ari Pathiri turn out hard and crispy?

This usually happens for a few reasons: the dough was not kneaded well enough or while it was warm, it was rolled too thick, or it was overcooked on the tawa. Ensure you knead the dough until it's very smooth and cook it just until it puffs up.

What is the best flour for Ari Pathiri?

The best flour is finely ground, roasted rice flour, specifically sold in South Indian stores as 'Pathiri Podi' or 'Idiyappam Flour'. Regular rice flour might not yield the same soft texture.

Can I make the dough in advance?

It's best to make and cook the pathiris fresh. Rice flour dough tends to dry out and become stiff if refrigerated, making it difficult to roll later. If you must, wrap it very tightly in plastic wrap and use it within a few hours.

How many calories are in one Ari Pathiri?

A single Ari Pathiri contains approximately 55-60 calories, making it a light option. A serving of 4 pieces would be around 220-240 calories, excluding any curry or side dish.

Is Ari Pathiri healthy?

Yes, Ari Pathiri is a healthy choice. It is naturally gluten-free, very low in fat as it's cooked without oil, and easy to digest. It's a great alternative to wheat-based breads.

What should I serve with Ari Pathiri?

Ari Pathiri pairs wonderfully with flavorful, gravy-based curries from Kerala. Popular choices include Malabar Chicken Curry, Mutton Stew (Ishtu), Egg Roast, and Vegetable Korma.