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Kerala Pathiri Recipe – Ari Pathiri Recipe – Soft Rice Bread from Kerala


I have been erratic updating this site – besides being so caught up with so many things on the domestic front, my motivation for cooking and baking suddenly left me – how did that happened ??? Could it be the kids school transition? I really don’t know, lately I just don’t feel motivated to cook or bake anything. Sad isn’t it??? Anyways glad to be back in business.
So what is everyone doing today? Cooking up something special for your family?

Today features Kerala Pathiri /Soft Rice flat bread from Kerala. Pathiri is much loved Kerala Muslim traditional specialty prepared and served on special occasions, including parties for newly married couples and during Iftar in the Muslim fasting month of Ramadan. Pathiri is also known as aripathir, ari pathil or pathil in some parts of the Malabar region. There are many types of Pathiris, like Erachi pathiri, Poricha pathiri, Neipathiri, Meen pathiri, etc. It is usually prepared for dinner and served with meat curry.

Well, honestly speaking when I made pathiri for the first time, the results were terrible. Yes you guessed it right…it’s because of the consistency and kneading the dough. Finally I ended up in sticky and messy dough and was not able to roll…Poor me 🙁 Then, for a long time, I wouldn’t dare myself to prepare this again, but I knew I had to perfect this recipe, because I had a recipe request laying in my inbox for quite sometimes and my kids love it.
Then I decided to call my friend Raziya and got the perfect recipe, she clearly mentioned how the constistency of dough and kneading process should be, so I followed her instruction as such. Finally I made the best pathiri ever ! Thanks Raziya, for sharing a fool proof recipe !
So this post  is for all those who have failed in their attempts to make Kerala Pathiri 🙂 Do try and let me know the outcome…Good Luck!

Kerala Pathiri Recipe | Ari Pathiri Recipe | Malabar Pathiri – Pathil Recipe

Preparation Time : 20 mins
Cooking time : 5 mins
Serves : 4-6

Ingredients : 
Pathiri Podi /Roasted Rice flour : 2 cups (I normally use doublehorse or niraparra, if you can get pathiri podi/powder that will be the best or you can roasted rice flour)
Water : 2  cups
Salt to taste

How to make Kerala Pathiri | Ari Pathiri  :


1. Sieve the roasted rice powder/pathiri podi using a fine mesh.
2. Boil the water in a wok or heavy bottom pan. Add salt and simmer.
3. 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.)
4. Cover this and keep on a slow fire for 10 seconds. Switch off the stove.
5. As the dough will be very hot at this point, knead the dough with metal spoon. Let it reach a warm condition.
6. You have to knead the dough when it is warm. Knead the dough thoroughly using both hands for about 5 minutes without adding any more water till the dough comes together with a uniform smooth surface and is no longer sticky.(Note : Kneading the dough has to be done thoroughly and at one single stretch. This is the most important part.The 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. Any water or any flour added at this point will change the texture of the pathiri.)

7. Roll into small lemon sized balls. Press it between palms.
8. Dust the rolling board and rolling pin using the same rice powder used for making pathiri dough.
9. Roll the flattened balls using the chapathi press or chapathi roller until you get thin round roti/pathiri.
10. Keep a tawa on medium flame and heat it. (Note : Low flame and extra high flame will not make pathiris good and will end up in crispy pathiris.)
11. Keep the pathiri on it, rotating in between, you can see the steam passes through it within few seconds and when the pathiri starts bubbling turn it upside down.
12. 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 thava with a dry cloth.)
13. Serve pathiri with chicken curry, mutton curry, egg curry or with any curry of your choice. Optionally these pathiri can be dunk into coconut milk for few minutes before serving and Enjoy!
Related posts : 

Until next time, Bon Appetit,

Sangeetha 
4/5 (4 Reviews)
5/5 (1 Review)


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Comments

  1. sangeetha says

    Hi Elsa, I’m sorry for the delayed reply, I was away on a vacation.After one pathiri is done keep it on the plate let it cool down and then store it in hot case. Repeat the process till done. Don’t store the pathiri’s immediately after cooking in hotcase or casserole it will turn soggy. Hope this helps! Sorry again for the delayed reply.

    Cheers!
    Sangeetha

  5. sangeetha says

    You're welcome Sakthi! I’m so glad to hear that they turned out so well for you! Thanks for returning to leave a comment! Hope you get to try more recipes from here.

    Cheers!
    Sangeetha

  12. sangeetha says

    You're welcome Riz.Thanks for trying from here.Much appreciated! As we say practice makes perfect right?I wish I had the exact answer but all I can give you is my best guess and opinion…to get a nice layer soft pathiri you need knead the dough when it is warm at one single stretch until the dough is less sticky.Hopefully that helps!

    Sangeetha

  13. Riz says

    Hi dear,

    Thanks for the recipe and the method. But today I just tried and it turned to be a little thick and was tearing up soon. Could you please advise me? Was the water less?

    Thanks

  14. sangeetha says

    Hi Betty, Really appreciate you finding time to drop by here and leaving words of encouragement….thanks a bunch!Hope you get to try recipes and like them too.

    Cheers!
    Sangeetha

  16. sangeetha says

    Hi Ammu, I'm good, thank you. I hope you are as well. Glad they turned out so well for you! Thank you so much ammukutty…I am blushing:):) Adipoli, ente tharavadu Palakkad annu, pakshe koree relatives ottappalaithu undu 🙂 pinne guess what? ente molu-um ammuannu:):)

    Happy Navarathi to you and your family as well!
    Sangeetha

  17. Anonymous says

    hai geethu.hw r u? navarathri ayathu kond cooking labil(Adukkala) experiments adhikam cheyarilla:)but geethus pathiri try cheythu to,100% success,thanku geethu,pine oru karyam parayan marannu to.geethu nalla sundariyan to,geethusinte recipesum athu polea thanea :)))am frm ottappalam.21yrs ayi goayil..
    Happy Navarathri Geethu,Thanku somuch….
    Ammu goa

  20. kothiyavunu.com says

    You're welcome! I’m so glad to hear that they turned out so well for you! Thanks for returning to leave a comment and also for your kind words about my recipes ! Hope you get to try more recipe from here and like them too.

    Cheers!
    Sangeetha

  21. Anonymous says

    I tried this Recipe.It came out so well.Your instructions were very clear and helpful.Thank you so much..

    Linda 🙂

  22. kothiyavunu.com says

    Hello The Girl, approximately 5 minutes till the dough comes together and is not sticky. If it is pebbly, it needs more kneading. Hope this helps!

    Cheers!
    Sangeetha

  24. kothiyavunu.com says

    Hi Thejasa, Your very welcome! I’m so glad to hear that they turned out so well for you! Thanks for returning to leave a comment!

    Cheers!
    Sangeetha

  26. Thejasa says

    thanks for the recipe..i have been searching for the recipe for a while. tried out the recipe yesterday and it came out well 🙂

  31. kothiyavunu.com says

    Hello Remu, It's great to have you here! Sorry for the delayed reply…lately I was too busy travelling and i couldn't check or reply for any comments here.
    Coming to your query, I'm going to be cynical and say no, only because when I use my mixie it flings all the liquid upwards, and they're not supposed to be used for extended periods of time, and you'd need quite a bit longer to whip cream properly and must be careful it turns to butter in and instant so I don't recommend, it may give you unexpected result. correct me if I'm wrong.

    Have a great Day!
    Sangeetha

  34. Vijitha says

    That looks so delicious! I have tasted pathiri in my friend's place and they are so yummy. I have to try this recipe soon in my kitchen. Spot on beautiful picture.

  35. Nupur says

    I am glad I visited your Blog today, have bookmarked quite a lot of recipes.. Love your photographs and the neat coverage

    Glad to follow you, will visit regularly for more 🙂

  37. remu's dreams says

    hi. hw ru? ur in search of new recipes didnt c any new recipes after pathiri. actually ter is doubt. i've apkt of whippi cream powder and i dnt have an electric beater to whip ad make it fluffy. without beater is ter any chance i can add to mixie and whip tat. pls help me tis.

  41. coconutcraze says

    Hi Sangeetha,
    I have tried pathris before and they turned out to be solid hard ones. Your step-by-step recipe and the fluffy soft pathris in the photos are tempting me to try again. Love the detailed pictures.
    Sridevi Ravi

  47. kothiyavunu.com says

    I'm fine chechi…You don't have to thank me coz as they say delicious things are for sharing and the fact is that you make it and enjoy it, makes me very happy!

    Hugs chechi!
    Sangeetha

  49. Muraligeetham says

    Doing good! hw abt u ? I had tried making pathiri long time back and it was a flop 🙁 .I think the ratio of water and powder was not correct:) Thanks once again sangee 🙂

  52. Muraligeetham says

    sangeetha, I was motivated by seeing these beautiful pathiri..made them for dinner and came out so well..it was soft also..thanks for sahring the correct measurement of water and rice powder..

  56. radha says

    These look really good. Have never tasted them. Are they easy to roll. They seem like the kozhukattai flour covering of course with some roasting that is done in the beginning.

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