Discover the culinary charm of Malabar Rice Pathiri—a soft, feather-light rice flatbread celebrated in Kerala’s Malabar region. Traditionally prepared during Ramadan and special occasions, Pathiri is a favorite in Muslim households but has won hearts across Kerala thanks to its delicate texture and versatility. Pathiri pairs magnificently with hearty meat curries, yet is just as delightful with creamy vegetable kurma or a fresh coconut chutney for a lighter meal.
Though it appears simple, the secret to perfectly soft Ari Pathiri lies in using fine rice flour and mastering a unique dough technique. Unlike wheat-based flatbreads, Pathiri dough is mixed with boiling water and kneaded while still warm for ethereal softness. A gentle, quick cook on a tawa ensures the Pathiris stay pliant and snowy white. Enjoy these authentic Kerala rice rotis fresh off the pan, soaking up your favorite curry or dipped in sweet coconut milk for a true taste of Malabar.
Malabar Rice Pathiri
Print RecipeIngredients
- 1 cup fine rice flour
- 1¼ cups water
- 1 teaspoon coconut oil
- ½ teaspoon salt
Instructions
In a pan, gently dry roast the fine rice flour over low to medium heat for about 5 minutes, stirring regularly to avoid browning.
In a large saucepan, bring the water to a vigorous boil and add coconut oil and salt.
Reduce the heat to a simmer and gradually add the roasted rice flour, stirring continuously to form a smooth dough and prevent lumps.
Switch off the heat, cover the pan, and allow the dough to rest for 5 minutes.
Once slightly cooled but still warm, knead the dough with greased hands until it is soft and pliable.
Take small portions of dough, keeping the rest covered to prevent drying, and dust lightly with rice flour.
Roll each piece as thin as possible, dusting as required to avoid sticking.
Use a round cutter to trim the edges for neat, uniform Pathiris.
Heat a non-stick tawa over medium heat. Place one Pathiri on the tawa, cooking each side for about 30 seconds without allowing it to brown.
Gently press as it cooks to encourage slight puffing. Remove promptly before it hardens.
Serve warm with coconut milk, spicy curry, or your favorite chutney.
Notes
Tips:
Always use fine rice flour for the softest texture; coarse flour will make the Pathiri dense., Keep your hands greased with coconut oil when kneading to prevent sticking and ensure a silky dough., If the dough feels dry while kneading, sprinkle with hot water—never cold—to keep it warm and supple., Wipe the tawa clean after each batch for pristine, white Pathiris without brown spots.
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