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Ari Pathiri | Rice Pathiri

Make deliciously soft, melt-in-mouth Kerala special Ari Pathiri – Rice Pathiri recipe with detailed step-wise picture recipe. Ari Pathiri is gluten-free flatbread made with roasted rice flour!
Prep Time40 mins
Cook Time10 mins
Total Time45 mins
Course: Indian Bread
Cuisine: Kerala Recipes
Keyword: Indian Bread
Servings: 12 pathiri
Calories per Serving: 20kcal
Author: Ramya

Equipment

  • Fry Pan
  • Flat Pan

Measurements

1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5ml

Ingredients

  • 1 cup Rice Flour
  • 1 1/4 cup Water
  • 2 tsp Coconut Oil
  • Salt as needed

Instructions

  • In a pan lightly roast the rice flour until it is fragrant. Make sure not to change its color. It should take about 4-5 mins on low flame. Remove it onto a plate.
  • In the same pan heat water. Add 1 tsp of coconut oil and salt as needed.
  • As the water comes to a rolling boil, remove from heat.
  • Quickly dump all the rice flour and mix it immediately. It will be lumpy.
  • When you can handle the heat, add a tsp of coconut oil and knead it with your hands until it is smooth. It should not have any cracks and the dough should be neither too tight nor loose.
  • Divide the dough into 12 equal balls.
  • Roll each ball until it is smooth.
  • Now flatten the ball and dip it in rice flour, ready to roll.
  • Roll them as thin as possible of equal thickness, shape doesn’t matter.
  • Now take a plate with sharp edges to cut the pathiri to trim down the edges.
  • Repeat this with rest of the balls of dough. The cut edges can be rolled again, until there is no more dough left.
  • Meanwhile heat a flat pan on medium flame. Once hot, place a pathiri.
  • Cook it for 20 secs until there are small bubbles on the surface. Flip it to the other side.
  • Gently press it with a spatula and soon it will puff up. Remove it onto a lined hot pack. Repeat this with rest of the pathiri.
  • Serve hot with any side dish of your choice. I served it with Egg Roast.