Ari Pathiri - submitted by Dahlia on 09-22-2008 (Rice Roti, Rice Bhakri, Chokha na Rotla)
Ingredients Rice flour/Pathiri flour - 1 1/2 cup
Water - 1 1/2 cup
Salt - to taste 
Method
1.Add salt to the water and bring it to a boil. (You can add some coconut to the water to enrich the taste).
2. Reduce the flame to low and add the flour. Mix everything well.
3. Switch off and leave it for 2 minutes.
(Tip :- The boiling water brings out the gluten in the flour. Rice flour is very low in gluten and cannot be rolled out easily like a wheat or maida if this step is skipped.If you use cold water the pathiri will crack and wont stretch out while rolling.)
4. When the dough is still warm, knead it nicely like a chappatti dough.
5. Make small lemon sized balls.
6. Roll it out using a chappatti rolling pin or with hand or with pathiri (roti) press. (You can use little rice flour to prevent it from sticking. You can also use a lunchbox lid to cut the rolled out pathiri in a nice and smooth circle to make it more eye appealing.)
7. Heat a griddle(tawa) on high heat and then reduce the flame to medium.
8. Transfer the rolled out pathiri gently to the hot tawa.
9. Imeedietely sprinkle some water on the top surface to prevent it from getting dried up.
10. When one side starts cooking, flip and cook the other side. Repeat the flipping once more.
11. Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up.
12. Remove it from the griddle. Serve with chicken curry or any other gravy. Comments Comment by rachu Perfect instructions. I add chopped coriander leaves to the dough to enhance the taste. Reply :- Oh thats great. Cooking is all about experimenting with new flavours. Enjoy!! |
Comment by ge be
what is it? Reply :- Its a flatbread made with rice flour as you see in the picture... |
Comment by Freeda Rakesh
hi dahlia, hope ur doing good. i got introduced to this ari pathri thing after coming here to kerala. have eaten it from hotels. it gets along well with mutton gravies. but i had no idea of how it is made. now that u have made it simple and clear will try it out. ur pathris are looking too good and thin. the ones i've eaten were much thicker. will let u know how mine turns out. bye.
Reply :- Even I got introduced to pathiri after coming to US through one of my friend. The first time, making it was a bit of a challenge. After the first try, I got used to making it. |
Comment by Dee .
These are the best...My MIL prepares them everyday.. and hubby loves them... I just cannot handle the hot atta... sure is tough to knead... but yeah, coming across this recipe here.. got me motivated and i made them...
These taste great with any curry.
Reply :- Yes they are very tasty. |
Comment by vineesh kv sweet nice pathiri
woooh, very taste , i feel hungry
if i get a pathiriiiiiiiiiiiiiiiii.............
Mini Reply :- Thanks Vineesh. |
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