Pathiri
Pathiri, from above
VegKerala

Pathiri

Paper thin rice flour rotis dipped in coconut milk. Malabar's Ramzan table essential.

45 minTime
3 gProtein each
mildSpice
Malabar's iftar bread2 chapters · 1 min read

Make it your way

Grandma's wayRice flour, thin rolled, coconut milk dip.
The original
224kcalsame
3 gproteinsame
1 gfibresame
45minutessame

Classic Malabar pathiri.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Rice flour1⅔ cups, fine roasted
Water1 cup
Salt½ tsp
Ghee1 tsp
Thin coconut milk⅔ cup, to dip

Method

5 steps
  1. 1Boil water with salt and ghee. Add rice flour, stir, cover and rest 5 minutes.
  2. 2Knead the warm dough until very smooth.
  3. 3Roll each ball very thin, dusting with rice flour, and cut neat circles with a lid.
  4. 4Cook on a hot tawa, flip once, and press gently until they puff.
  5. 5Dip each hot pathiri in coconut milk and stack.
Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Pathiri: a bread or rice, a side, something to drink and something sweet.

With a main Kerala sambar55 min
With a main Nadan kozhi curry50 min
On the side Avial35 min
On the side Olan35 min
To drink Sulaimani chai10 min
Something sweet Ada pradhaman60 min
Sign up to send it to your cook