It is very similar to north Indian Roti or Chapati, just a bit thinner and softer. While a proper fulka can be compared with the texture of Pathiri, its still more fragile and lighter to have than Fulka. Unlike roti, which can be eaten with dry Sabzi ( stir fries, roasts etc. ) as well , this Pathiri is best enjoyed with spicy curries due to its somewhat bland taste and thin texture.
What you need?
- Rice flour- 1 ½ cups + some extra for dusting while rolling the dough
- Water- 1 ¼ cup
- Salt- just a pinch
- Boil the water with salt in a wide Pan. When it reaches the boiling point, turn the flame to slow and start adding rice flour slowly stirring continuously. Ensure you have incorporated the dough evenly when on flame and make sure it doesn’t get burnt at the bottom of the pan. You really need to mix everything at the same time you are adding the flour else you will get cracks in the dough.
- Once everything comes to almost a mass, remove from the flame and with the help of a wooden spatula, combining it to form a lump. Once its done, let it cool down a bit.. give a rest of 4-5 minutes
- Then start kneading again, while its still warm .. Keep kneading until its smooth and not sticky at all. Takes about 4-5 minutes.
- Make small equal sized balls out of the kneaded dough. Meanwhile, keep a cast iron skillet or non-stick griddle ( Tawa ) over medium flame to heat.
- Dust some dry rice flour on the rolling board ( chakla ) and roll the ball carefully into a thin circular shape. Keep dusting with rice flour to prevent sticking to the board.
- If you don’t get it in a perfect circle, just shape it out round using a cookie cutter or may be just a sharp bowl ( katori )
- Heat up a tava/griddle, preferable a cast iron one, and when it is medium hot, place a pathiri on it. After a few seconds, turn it over. Repeat this once more. When you see the pathiri turning opaque, use the back of a spoon to spread the heat, without pressing down too hard. When it puffs up, remove it from the griddle.
- Do not cook Pathiris for a long time, they will turn crisp and brown. It should remain white and soft, to be enjoyed properly.
- Wipe off any rice flour left on the Tawa before you place the next rolled pathiri on it. Prepare all the remaining Pathiris in the same way, just like Chapatis
- Smear a tablespoon of coconut milk on each pathiri and keep covered. Alternately, each pathiri is dipped in coconut milk just before serving. Its usually enjoyed with a spicy curry or chutney aside.
- While kneading, if you find that the dough is not soft enough, just sprinkle some lukewarm water while kneading.
- I used store bought non-roasted rice flour to make these Pathiris. If you don’t get it there, you could slightly roast the rice flour in a pan till it starts to turn light golden in colour, cool and then use for making Pathiris
- The heat should be consistently medium hot to allow the layers to separate. If the heat is too low, it will either turn hard and if it is too high, it will brown without cooking the inner layers. Once the layers puff up, take it off the flame immediately.
- Should be rolled as thin as possible, otherwise it wouldn’t have a soft texture and it should puff up while cooking.Like I said above, if you are using a cutter to cut it in circular shape, you don’t need to shape it at the time of rolling and then you can take care of how thin you can roll it. It will come good with some practise.
- Some people love Pathiris dipped in Coconut milk, with some sugar sprinkled on top. Specially kids would love it.
Reposting to link to Srivalli’s event – Come, join for Breakfast