Malabar Pathiri (Rice Flour Rotis) are soft and stark white chappatis are made using powdered rice or rice flour that is kneaded into a dough with very hot water. This recipe originates in Kerala and usually served with meat or fish. I lived in Trivandrum, capital of Kerala for more than 25 years but had never attempted making the pathiri as I just assumed this to be very difficult to prepare.
Recently a friend and fellow cucumbertown blogger Sujitha posted the pathiri recipe and I loved they way her pathiri turned out, check out her recipe here Suji’s Cooking.
Following Suji’s recipe I made the pathiri recently. Her simple instructions and easy to follow steps were helpful and I could successfully make it finally.
Things to keep in mind- kneading the dough well will give soft pathiris; roasted rice flour has to be added to very hot water; the kneading must be done as soon as the dough is of bearably hot; roll out into round shapes and cook on tava on both sides without brown spots appearing on them.
What curry to cook that will go with this? The big question!
Being vegetarians, I was rummaging through my recipes to cook up a veg curry with the combination of spices and masalas to give a non-veggie taste to go with my pathiri.
From my old collection, I found a Tarla Dalal recipe – Goanese Potato, just tweaked it a bit and the curry was a absolutely delectable combo for the pathiri. Check out my recipe for Spicy Goanese Potato Curry.