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!
Servings: 12 pathiri
Calories per Serving: 20kcal
Equipment
- Fry Pan
- Flat Pan
Measurements
1 cup = 250ml, 1 tbsp = 15ml, 1 tsp = 5mlIngredients
- 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.