Rice Pathiri is also called Kerala Pathiri, Nice Pathiri, or Malabar Pathiri. It is a very famous dish in the Malabar region in Kerala. This flatbread is very tasty, and we can make it with only simple ingredients like rice flour, salt, water, and oil.
Looking Pathiri is a very simple flatbread, but making it is not easy. The right amount of rice flour and water, the consistency of dough, proper kneading, division of the dough into properly sized balls, the thickness of the bread, round shape, flames and puffs, the cooking time, and everything depends and is important on the preparation of “Rice Pathiri.” If you lack any steps in the making of Pathiri will ruin your whole effort.
In Kerala, the Malabar Muslim community makes this dish very common during their fasting seasons and for breakfast, dinner, or other special occasions. The real mouthwatering combination of Pathiri is chicken curry with coconut milk, but another non-veg or masala curry is also good to serve.
I’m a big fan of this recipe because I am a Malabarian. From childhood, we have been preparing this recipe occasionally. Special occasions always allow me to celebrate with the family and neighbors; everyone joins and makes delicious food and serves. And also, having the finger-licking combination of Pathiri and chicken curry with them is always a precious memory of my childhood. I am making this recipe, and sharing it with you is also exciting. Please try to follow the steps we mentioned to make sure you will get nice, soft, rounded, flattened, and tasty Rice Pathiri.
Ingredients Malabar Pathiri
Rice flour 2 cups
Water 2 ½ cup
Salt to taste
Oil 1 tsp
Method to Prepare Malabar Pathiri
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