Ari Pathiri Recipe
Ari Pathiri is a flat bread made with raw rice flour. It is a specialty of the muslims from the Malabar region in Kerala. It is usually served with some non vegetarian curry.
Ingredients
Instructions
  1. Add salt to the water and bring it to a boil. (You can add some coconut to the water to enrich the taste).
  2. Reduce the flame to low and add the flour. Mix everything well. I use the regular roasted raw rice flour made at home. You can use store bought pathiri flour or idiyappam flour.
  3. Switch off and leave it for 2 minutes. (Tip :- The boiling water brings out the gluten in the flour. You cannot skip this step to get perfect pathiris. Rice flour is very low in gluten and cannot be rolled out easily like a wheat or maida in the usual way. If you use cold water the pathiri will crack and won’t stretch out while rolling.)
  4. When the dough is still warm, knead it nicely like a chapatti dough. Make small lemon sized balls.
  5. Roll it out using a chappatti rolling pin or with hand or with pathiri (roti) press. (You can use little rice flour to prevent it from sticking. I sometimes roll it out big and then use a lunchbox lid or cookie cutter to cut out a nice and smooth circle to make it more eye appealing.)
  6. Heat a griddle(tawa) on high heat and then reduce the flame to medium.
  7. Transfer the rolled out pathiri gently to the hot tawa. Immediately sprinkle some water on the top surface to prevent it from getting dried up.
  8. When one side starts cooking, flip and cook the other side. Repeat the flipping once more. You may not see lot of brown spots as for the regular wheat rotis.
  9. Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up.
  10. Remove it from the griddle and enjoy.
Recipe Notes

This is typically served with mutton curry or chicken curry.