- Yield : 10
- Servings : 3
- Prep Time : 20m
- Cook Time : 20m
- Ready In : 20m
Traditional Malabar cuisine
Pathiri is one of the traditional recipe of Kerala Muslim Cuisine.We used to prepare pathiri 2-3 times in a month. Pathiri with kozhi curry, beef curry, egg roast all are super delicious. We can make pathiri mainly in 3 ways .First one is the simplest way, without using coconut and shallots. Make dough and make pathiri using a press. Second way is by adding grated coconut,shallots and cumin and make pathiri using press or chapathi maker. Third is the traditional one. My grandma used to make pahtiri this way. She take dough in hand and simply make large round pathiri with hands. It will be around 1/2 inch thick and one pathiri will be enough for a person. I still remember the way she is making that. Here I would like to share the second way of making pathiri. The best combination of pathiri is with coconut milk and sugar.
2 cup of Roasted rice flour
3 cup of Water
1 cup of Grated coconut
1 spn. of Cumin seeds
5 no of Shallots
Salt as required
1 spn. of oil
Crush coconut,cumin seeds and shallots in a grinder.
Boil water in a pot.Add salt.
When it gets boiled, add crushed mix and rice flour.stir continuously while adding rice flour.
After 5 min,knead the dough well.We will get a soft dough if we knead when it is hot.You can wet your hands with water while kneading the dough.Adding 1 spoon of oil will also give you a soft dough.Softness of pathiri depends on kneading of dough.
Take small balls from the dough.and flatten by using rice flour.
Heat non stick pan/clay pot and cook pathiri till both sides are done.
Its a very tasty and traditional dish