Authentic Kerala Pathiri: A Traditional Indian Rice Pancake Recipe

Ingredients

2 cups Rice flour (fine)
2.5 cups Water
1 teaspoon Salt
1 tablespoon Coconut oil

Steps and instructions

Boil the water in a large pan, adding the salt and coconut oil.
When the water starts boiling, lower the heat and add the rice flour. Stir continuously to avoid lumps.
When the mixture thickens and starts to leave the sides of the pan, turn off the heat. Cover the pan and allow it to cool for a few minutes.
Transfer the dough to a flat surface and knead it while it’s still warm. If the dough is too dry, you can add a little warm water. The dough should be smooth and not stick to your hands.
Divide the dough into small, equal-sized balls.
Place a dough ball between two sheets of plastic wrap. Use a rolling pin to flatten it into a thin, round shape.
Heat a non-stick pan and place the rolled out dough on it. Cook on medium heat.
Flip it over after a minute or when small bubbles start to appear on the surface. Cook the other side for a minute as well.
Remove the pathiri from the pan and place it on a plate. Cover it with a cloth to keep it soft.
Repeat the process with the remaining dough balls. Serve the pathiri warm with curry of your choice.

Tools for making

Large pan - for boiling water and cooking the pathiri dough
Plastic wrap - to roll out the dough without sticking
Rolling pin - to flatten the dough into thin rounds
Non-stick pan - for cooking the pathiri
Plate - to transfer and serve the cooked pathiri
Cloth - to cover the pathiri and keep it soft

Recipe variations

Using whole wheat flour instead of rice flour for a healthier option.
Adding grated coconut or coconut milk to the dough for a richer flavor.
Adding finely chopped onions, green chilies, and curry leaves to the dough for a savory twist.
Stuffing the pathiri with a spicy chicken or beef filling for a meaty variation.
Making sweet pathiri by adding sugar and cardamom powder to the dough, and serving it with a sweet coconut milk sauce.
Adding mashed bananas to the dough to make banana pathiri.
Using a combination of different flours like rice flour, wheat flour, and gram flour for a unique flavor and texture.
Adding spices like cumin seeds or black sesame seeds to the dough for an additional burst of flavor.
Making gluten-free pathiri by using gluten-free flour alternatives like almond flour or chickpea flour.
Adding finely chopped vegetables like carrots, peas, or bell peppers to the dough for a colorful and nutritious pathiri.

Recipe overview

Pathiri is a traditional Kerala-style flatbread that's a culinary delight for those who love South Indian cuisine. Made from fine rice flour, water, coconut oil, and a pinch of salt, this dish is simple yet satisfying. The dough is expertly kneaded, rolled out into thin disks, and then cooked on a non-stick pan until perfectly done. The resulting pathiri is soft, slightly chewy, and pairs wonderfully with curry. This recipe will guide you through the process of making your own homemade pathiri in a step-by-step way, making it easy even for a beginner. Get ready to dive into this authentic cooking experience and savor the unmatchable taste of homemade pathiri.

Common questions

Can I use any type of rice flour? You should use fine rice flour for this recipe to achieve the desired texture.
How do I know when the dough is ready? The dough is ready when it thickens and starts to leave the sides of the pan. It should be pliable and easy to knead.
Can I use oil other than coconut oil? Coconut oil adds a distinct flavor to the pathiri, but you can use any neutral cooking oil if you prefer.
How thin should I roll out the dough? Roll out the dough into a thin, round shape. It should be about 1/8 inch thick.
Do I need to use a non-stick pan? Using a non-stick pan ensures that the pathiri doesn't stick to the surface. If you don't have a non-stick pan, you can use a regular pan, but make sure to lightly grease it before cooking.

Serving dishes and utensils

Rolling pin - Used for rolling out the pathiri dough into thin, round shapes.
Non-stick pan - Used for cooking the pathiri on the stovetop.
Plastic wrap - Used for placing the dough balls between to prevent sticking while rolling them out.
Plate - Used for serving the cooked pathiri.
Cloth - Used to cover the pathiri and keep it soft while preparing the remaining batches.

Origin stories

Pathiri, a type of Indian bread, is a culinary gem originating from the Malabar region in Kerala, a coastal South Indian state. The region's inherent cultural diversity, heavily influenced by Arab traders, has shaped its unique food culture. Pathiri, traditionally made during the holy month of Ramadan, is an epitome of this intricate food fusion. This delectable flatbread, made from fine rice flour, often accompanies rich and aromatic meat curries. The unassuming simplicity of pathiri paired with the complexity of the curry embodies the yin-yang philosophy, beautifully demonstrating the harmonious balance of Kerala's vibrant food culture. This flatbread is not just a dish, but a canvas showcasing the cultural diversity of Kerala.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.