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Discover the art of making Pathiri, the paper-thin, soft rice flatbread from the Malabar coast of Kerala. Made with just roasted rice flour and water, these delicate rotis are the perfect, melt-in-your-mouth accompaniment for rich, spicy curries.
For 4 servings
Boil Water and Prepare Base
Form the Dough
Knead the Dough
Discover the art of making Pathiri, the paper-thin, soft rice flatbread from the Malabar coast of Kerala. Made with just roasted rice flour and water, these delicate rotis are the perfect, melt-in-your-mouth accompaniment for rich, spicy curries.
This kerala recipe takes 35 minutes to prepare and yields 4 servings. At 286.21 calories per serving with 4.33g of protein, it's a moderately challenging recipe perfect for breakfast or lunch or dinner.
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Shape and Roll the Pathiri
Cook the Pathiri
Store and Serve
For a richer, fried version, roll the pathiri slightly thicker (about 2-3 mm) and deep-fry in hot oil until they puff up and turn a light golden brown. This is known as Ney Pathiri or Poricha Pathiri.
Create a savory snack by stuffing the pathiri. Roll two small discs, place a spoonful of a spicy meat (chicken or beef) filling on one, cover with the other, seal the edges, and then shallow fry until golden.
For a richer flavor, replace half of the water with thin coconut milk when preparing the dough. This makes the pathiri even softer and more aromatic.
Made entirely from rice flour, Pathiri is naturally gluten-free, making it an excellent and safe choice for individuals with celiac disease or gluten sensitivity.
As a simple combination of rice flour and water, Pathiri is very light on the stomach and easy to digest compared to heavier, wheat-based or fried breads.
This recipe uses only a small amount of oil in the dough and is cooked on a dry tawa, making it a very low-fat bread option suitable for a heart-healthy diet.
Being rich in carbohydrates, Pathiri serves as a quick and efficient source of energy to fuel your body and keep you active throughout the day.
Pathiri can become hard for a few reasons: 1) The dough was not kneaded well enough or while it was still hot. 2) The pathiri was rolled too thick. 3) It was overcooked on the tawa. Cook just until it puffs up and remove it immediately.
No, it is highly recommended to use roasted rice flour (often labeled as 'idiyappam flour' or 'pathiri podi'). Regular rice flour has a different texture and will result in hard, brittle pathiris that do not puff up correctly.
Store leftover pathiri in an airtight container or a casserole dish at room temperature for up to 24 hours. To reheat, you can steam them for a few minutes or quickly heat them on a tawa. Do not microwave as they can become chewy.
Yes, Pathiri is a relatively healthy bread option. It is naturally gluten-free, low in fat, and steamed/dry-roasted rather than fried. It's light and easy to digest, making it a good accompaniment to curries. Portion control is key as it is a carbohydrate source.
One serving of Pathiri, which is approximately 4 pieces, contains around 260-280 calories. This is an estimate and can vary based on the exact size and thickness of the pathiri.
Pathiri's soft, neutral taste makes it a perfect canvas for flavorful curries. It pairs exceptionally well with classic Malabar dishes like Chicken Stew, Mutton Curry, Fish Molee, Egg Roast, and rich vegetable kurmas.
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