Ari Pathiri
Delicate, paper-thin rice flour flatbreads from the Malabar coast of Kerala. These soft, melt-in-your-mouth pathiris are the perfect canvas for rich, spicy curries. Naturally vegan and gluten-free.
For 4 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Dough Base
- b.In a heavy-bottomed pot or pan, bring 3 cups of water to a rolling boil over high heat.
- c.Once boiling, add 1 tsp of salt and 1 tsp of coconut oil. Stir to combine.
- d.Reduce the heat to the lowest setting.
- 2
Step 2
- a.Cook the Flour
- b.Add the 2 cups of roasted rice flour to the boiling water all at once.
- c.Immediately start mixing vigorously with a sturdy wooden spoon or spatula. Break down any lumps.
- d.Continue mixing for about 1-2 minutes until the flour has absorbed all the water and formed a single, rough mass of dough.
- e.Turn off the heat, cover the pot with a tight-fitting lid, and let it rest for 10 minutes. This step is crucial as it steams the flour, making the pathiris soft.
- 3
Step 3
- a.Knead the Dough
- b.Transfer the warm dough to a large bowl or a clean, flat work surface. Caution: The dough will be very hot.
- c.Dip your hands in cool water periodically to protect them from the heat and prevent sticking.
- d.Knead the dough for 8-10 minutes. It's essential to do this while the dough is still quite warm.
- e.Continue kneading until the dough is perfectly smooth, soft, pliable, and has no cracks. It should feel like soft clay.
- 4
Step 4
- a.Shape and Roll the Pathiris
- b.Divide the smooth dough into 16-18 equal-sized balls.
- c.Take one ball and flatten it between your palms. Dust it generously with the extra rice flour.
- d.Using a rolling pin, roll it out into a very thin, even circle, about 5-6 inches in diameter. Dust with more flour as needed to prevent sticking.
- e.Alternatively, use a tortilla or chapati press lined with parchment paper for perfectly uniform circles.
- 5
Step 5
- a.Cook the Pathiris
- b.Heat a non-stick tawa or a cast-iron skillet over medium-high heat. Do not apply any oil.
- c.Carefully place a rolled pathiri onto the hot tawa. Cook for about 15-20 seconds on the first side.
- d.Flip the pathiri. Cook the second side for about 30 seconds. You may see small bubbles forming.
- e.Flip it one last time. Now, gently press the edges with a folded kitchen towel or a flat spatula. This will encourage the pathiri to puff up like a balloon.
- f.Once fully puffed, cook for another 5-10 seconds and remove from the tawa. It should remain white, with no brown spots.
- 6
Step 6
- a.Store and Serve
- b.Stack the cooked pathiris in a casserole dish or wrap them in a clean cloth to trap the steam, which keeps them exceptionally soft.
- c.Repeat the cooking process for all the remaining dough balls.
- d.Serve hot with spicy chicken curry, mutton stew, or vegetable korma.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to soft pathiri is kneading the dough while it is still hot. This gelatinizes the starch in the rice flour, resulting in a pliable dough.
- 2Use high-quality, finely milled roasted rice flour (often labeled 'Idiyappam flour' or 'Pathiri podi') for the best results.
- 3If your dough feels too dry while kneading, wet your hands with warm water and continue. If it's too sticky, add a teaspoon of rice flour at a time.
- 4A chapati press is a great tool for beginners to get uniformly thin pathiris quickly.
- 5Control the heat of the tawa. If it's too hot, the pathiri will get brown spots before puffing. If it's not hot enough, it will become hard.
- 6To reheat leftover pathiris, steam them for 2-3 minutes. They will become soft and fresh again.
Adapt it for your goals.
Coconut Pathiri
For a richer flavor, replace 1 cup of water with 1 cup of thin coconut milk when preparing the dough.
Spiced PathiriSpiced Pathiri
Add 1/2 teaspoon of crushed cumin seeds (jeerakam) to the boiling water for a subtle, aromatic flavor.
Ney PathiriNey Pathiri
For a different texture, try Ney Pathiri, which is a thicker, deep-fried version of rice bread, often made with onions and coconut.
Why this is on our healthy list.
Naturally Gluten-Free
Made entirely from rice flour, Ari Pathiri is an excellent bread option for individuals with celiac disease or gluten sensitivity.
Low in Fat
This flatbread is cooked on a dry tawa without any oil or ghee, making it a very low-fat food that's suitable for heart-healthy and weight-conscious diets.
Easy to Digest
The soft, steamed nature of Ari Pathiri makes it light on the stomach and easy to digest, making it a suitable food for all age groups.
Simple Energy Source
As a carbohydrate-rich food, it provides a quick and simple source of energy to fuel your body's daily activities.
Frequently asked questions
This usually happens for a few reasons: the dough was not kneaded well enough or while it was warm, it was rolled too thick, or it was overcooked on the tawa. Ensure you knead the dough until it's very smooth and cook it just until it puffs up.