Pathiri | Ari Pathiri is a gluten free, healthy ,pancakes made out of rice flour. It's a most popular recipe from Malabar region. Pathri is very similar to Akki Roti from Karnataka but the only difference lies in dry roasting the rice flour before making roti dough . A fine dry roasted rice flour is mixed with piping hot water , kneaded to a smooth dough and rolled to a super thin roti. It's a must served dish with a spicy meat curry during Iftar/ religious celebrations in Malabar region.

Rice is a staple food at home and can have this in many form. Rice is gluten free and is very easy to digest too. Varieties of Rice dishes , Dosa Varieties , Idli Varieties , Akki Roti , Appe , Idiyappam/ Ottu Shavige/ Nool puttu , Appam and Puttu are few of the most common rice based dishes prepared in Southern regions of India. Will update the blog with all these recipes , shortly 🙂

Many are under the misconception that eating rice at night , makes them to put on weight. It's such a Myth . Truth is , it's actually so light and one tends to eat more , because of which one may gain weight. Also most of people from young and mid generations have totally changed their diet by replacing rice with wheat flour roti at night . Just to get that Diet feeling and also they are under a impression that they will not put on weight if rice is replaced by Wheat flour roti 🙂 🙂 🙂 , which is absolutely FALSE . Nothing is as good as simple rice and dal for dinners for Indians. Also it's easy to digest, light on stomach and never makes you bloated , all you need is portion control while eating rice.

Pathiri goes on well with any kind of veg - non vegetarian spicy curry . I served it with Kerala Egg Curry . It tastes delicious with Keema Masala and also with Ennegayi for vegetarian option.

RECIPE CARD FOR PATHRI | ARI PATHIRI

Step by Step Directions for making Pathri | Ari Pathri :

Dry roast rice flour on a iron skillet in low heat for 5 minutes.Sieve the flour and set it aside.

In a large vessel / Kadai, heat 2 cups of water and bring it to rolling boiling.

Add 2 Tbsp of coconut oil and 1 Tsp of salt to the water.

Now keep the flame on low and add in the sieved rice flour to the boiling water.

Immediately mix well everything briskly with a spatula.Keep it on simmer for 10-15 seconds.

Turn off the heat,close it with a lid and allow it for 3-7 minutes. Wait till you can handle the heat from the dough to work with.

Now apply some coconut oil on palm, transfer the dough on to a workspace and knead it evenly to get a uniform smooth and less sticky dough.

Make small lemon sized dough,set aside. Cover it with damp muslin cloth.

Dust some rice flour on worktop, using a rolling pin roll one small ball into a circle just like chapati,roll as thin as possible.

Using a 5"-6"inch diameter round cutter, cut the rolled roti's to give a even circle shape.

Heat a tawa, place the rolled pathiri on it.Cook for 10-15 seconds,flip and cook on other side.

Gently press with a spatula, wait till it puffs up. Remove from the tawa and stack up cooked Pathiris. Don't overcook Pathiris,as it should be white in colour.

I served it with Kerala Egg Curry .