Pathiri is a thin roti made with rice flour. This is a speciality from Malabar. The procedure is a bit different than the normal rotis. The rice flour is added to the boiling water and mixed thouroghly with a wooden spoon until it thickens.It is then cooled and rolled out into thin rotis. The rice flour is a bit difficult to roll as it breaks on the edges. You can use a round cutter or a plate to cut out the uneven edges to make the pathiri nice and presentable. These go very well with non vegetarian dishes.
Rice flour ... 1 and 1/2 cups (plus extra for dusting)
Water .......... 3/4 cup
Oil .............. 1 tbsp
Salt ........... to taste
Serve them with any veg or non veg dish.
1. Boil water in a pan adding a little salt to taste.Tip in the rice flour and oil mixing thoroughly with a wooden spoon avoiding the lumps untiil it thickens. (takes about half a minute)
2. Remove it in a plate or bowl and allow it to cool a bit.
3. Knead well to make it nice and smooth. If it is dry you can sprinkle a little water while kneading.
4.Take a small portion and roll out into a thin roti using rice flour for dusting on the board. You can cut away the uneven edges with the help of a round plate or a cutter.. Roll out a few rotis to make it easier. Dust flour to avoid them from sticking.
Make sure to clean the griddle / tawa each time with a kitchen towel before putting the second roti.
6.To puff them up use a spatula or a kitchen napkin pressing the edges of the roti while roasting.
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