This humble recipe prepared by Sapna Anu B. George a resident freelancer journalist/Columnist /Poetess from Oman.
Pathiri
Pathiri, pronounced pat??i?i is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar n Kerala State of Southern India.
Crushed rice is made into a white dough and baked on pans called Oadu. After preparation, it is sometimes soaked in coconut milk to keep it soft and to improve the flavor. Pathiri is also known as Ari Pathil or Pathil in some parts of the Malabar region.
The word Pathiri traces its origin to the Arabic word fateerah meaning “pastry”. It is believed that Pathiri itself originated with the Arabs in Malabar.
Today, Pathiri is still a popular dish among the Muslims in Kerala. It is usually prepared for dinner and served with meat or fish. In some regions, Pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan.
- Rice Pathiri
Rice Pathiri Ingredients
Rice powder -2 cup
Water -2 cup
Salt as required
Ghee as required
Method
Boil water with ghee and salt. Add finely roasted rice flour and mix it evenly with a spoon. Remove from the flame. When the dough is still warm, knead it well with your hand till it is soft and smooth.
Make small balls out of the kneaded dough. Using a Chappathy roller or press roll the balls into a thin round shape. Heat a pan without oil on low flame and place the Pathiri on it.
Care should be taken not to flip while placing the pathiri on the pan from the roller/press. Wait for a few seconds and flip the Pathiri twice. When it puffs up, remove from the pan and allow to cool.
Serve with chicken/egg curry.
- Oil Pathiri
Method
Knead rice flour dough with salt and cumin seed. Make balls out of the dough. Roll it to get round shape. Fry it in coconut oil. It is usually eaten with tea as a snack.
- Ghee Pathiri
Ghee Pathiri Ingredients
Ponni rice -1½ cup
Shallot -½ cup
Fennel seeds -2 teaspoon
Grated coconut -1 cup
Salt: as required
Coconut Oil: as required
Method
Soak rice in boiling water for some time. Drain the water out and grind the rice with salt, grated coconut, shallot and cumin seeds.
Heat coconut oil in a Kadai, Make gooseberry size balls out of the dough. Flatten it on your palm and fry it in the oil.
When it puffs up, take it out from the Kadai. Serve hot.
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