Can I make the dough ahead of time?

Yes, but keep it tightly covered and use it the same day. If it firms up, knead briefly with damp hands before shaping.

How do I keep pathiri soft after cooking?

Stack them immediately and keep them covered in a container or wrapped in a clean cloth so steam does not escape.

Why did my pathiri turn dry and hard?

They were likely rolled too thick or cooked too long. Ari pathiri should be removed once opaque and lightly bubbled, not browned deeply.

Can I use regular rice flour instead of roasted rice flour?

Yes. Fine rice flour works well, though roasted rice flour can give a slightly easier-to-handle dough and a drier, smoother finish.

What should I serve with ari pathiri?

It pairs especially well with Kerala-style chicken curry, egg roast, vegetable stew, or other mild coconut-based gravies.

Home / Recipes / kerala / Ari Pathiri

keralaMediumveganvegetariangluten freedairy free

Ari Pathiri

RATING

4.6/5(98)

TASTE SCORE

7/10

Thin, soft rice flatbreads from Malabar made with a simple hot-water dough. They cook quickly on a tawa and pair beautifully with Kerala curries, roasted vegetables, or a mild coconut-based side.

PREP

20m

COOK

20m

SERVES

1 PIECE

147 cal

SERVINGS

INGREDIENTS

For 8 servings

2 cuprice flour · fine, roasted if available2 cupwater · hot, for making the dough½ tspsalt1 tspoil · for greasing hands and cooking surface lightly

NUTRITION · PER SERVING

147

CALORIES · 1 PIECE

Protein3g · 8%

Carbs30g · 82%

Fat2g · 12%

Fiber2g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium149mg

Potassium113mg

Phosphorus45mg

How we calculate →

METHOD · 9 STEPS

prep
Measure the flour and season it.
Place the rice flour in a wide bowl and mix in the salt so it is evenly distributed before adding the hot water.
boil · ~4 min
Heat the water until very hot.
Bring the water just to a boil in a small pot. The hot water helps the rice flour come together into a smooth, pliable dough.
mix
Mix the dough with hot water.
Pour the hot water gradually into the rice flour, mixing with a spoon as you go. Stir until the flour is moistened and a shaggy dough forms.
TIPAdd the water little by little near the end so the dough stays soft but not sticky.
knead · ~4 min
Knead the dough until smooth.
When cool enough to handle, grease your palms lightly with oil and knead the dough for 3 to 4 minutes until smooth, soft, and crack-free.
TIPIf the dough feels dry, wet your fingers lightly and knead again instead of adding a lot of extra water.
rest · ~10 min
Cover and rest the dough.
Cover the dough and let it rest for 10 minutes. This makes it easier to divide and roll without cracking.
prep
Divide the dough into small balls.
Divide the dough into 8 equal portions and keep them covered so they do not dry out while you shape the pathiri.
assemble · ~10 min
Roll each pathiri thin.
1.Place one dough ball between two sheets of parchment paper or on a lightly floured board.
2.Flatten it gently with your fingers first.
3.Roll it into a thin round about 6 to 7 inches wide.
4.Keep the rolled pathiri covered with a cloth while shaping the rest.
TIPThin, even rolling gives the soft texture Ari Pathiri is known for.
fry · ~12 min
Cook the pathiri on a hot tawa.
1.Heat a tawa over medium heat and grease it very lightly with oil.
2.Place one rolled pathiri on the hot tawa.
3.Cook until small bubbles appear and the color turns opaque, about 30 to 40 seconds.
4.Flip and cook the second side for 30 to 40 seconds, pressing lightly with a cloth or spatula.
5.Remove before it browns too much, then repeat with the remaining dough.
TIPDo not overcook or the pathiri will turn dry and stiff instead of soft.
serve
Serve the Ari Pathiri warm.
Stack the cooked pathiri in a covered container or wrap them in a clean cloth to keep them soft until serving.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use water that is just boiled; lukewarm water makes the rice dough harder to bring together smoothly.
2
Knead while the dough is still warm, not fully cool, so the pathiri roll without edge cracks.
3
Keep both dough balls and rolled pathiri covered with a cloth to prevent the surface from drying out.
4
Roll each one very thin and even; thick spots stay gummy while thin spots cook into the classic soft texture.
5
Cook on medium heat only until opaque with a few bubbles; too much browning makes ari pathiri stiff.
6
Stack the cooked pathiri immediately in a covered box or cloth-lined plate so trapped steam keeps them pliable.
7
If a rolled pathiri cracks at the edges, dab your fingers with water and re-roll instead of adding lots of flour.