English: PATHIRI (Pathiri is a specialty of the Keralite Muslim community and is served usually during Ramadan says Azraa.)

Yield: 8 pathiris
Pathiri podi/ roasted rice flour - 2 cups
Water - 2 cups
Salt - to taste
Method:

• Sieve the roasted rice powder/pathiri podi using a fine mesh.
• Boil the water in a heavy bottom pan. Add salt and simmer.
• Add slowly the roasted rice powder/pathiri podi and stir continuously over low heat (note: ensure that you have stirred the dough evenly when on flame and make sure it doesn’t get burnt to the bottom of the pan).
• Cover this and keep on a slow fire for 10 second. Switch off the stove.
• As the dough will be very hot at this point, knead the dough with a metal spoon. Let it reach a warm condition.
• You have to knead the dough when it is warm. Knead the dough thoroughly using both hands. (Note: kneading the dough has to be done thoroughly and at one single stretch. This is the most important part. They key to soft pathiri is to keep kneading until the dough is less sticky and could be divided into small balls. Don’t add water or rice powder again. If needed, wet hands or apply a little coconut oil on palms).
• Roll into small lemon sized balls. Press it between palms.
• Dust the tolling board and rolling pin using the same rice powder used for making pathiri dough.
• Roll the flattened balls using the chapati press or chapati roller until you get thin round roti/pathiri.
• Keep a tawa on medium flame and heat it. (note: low flame and extra high flame will not make pathiris good and will end u pin crispy pathiris)
• Keep the pathiri on it, rotating in between, you can see the steam passing through it within a few seconds and when the pathiris starts bubbling turn it upside down.
• Slightly press it using the back side of a spoon; this will help it to rise up as one single bubble. This way the pathiri will be so soft, wait for another 30 seconds so that even this side is done well and remove from the tawa. (Note: the pathiri shouldn’t be brown it should remain white. After one pathiri is done, and before putting the next pathiri, clean the brown powder on the tawa with a dry cloth.)
• Serve pathiri with chicken curry, mutton gravy, egg curry or with any curry of your choice. Optionally these pathiris can be dunk into coconut milk for a few minutes before serving.

Made by a student of the department of culinary arts, WGSHA, Manipal University