Friday, October 23, 2015

MALABAR RICE PATHIRI / STEAMED PANCAKE - Ari pathiri - Indian Breakfast

                     Breakfast recipes Kerala/ Rice pathiri

                           Pathiri is a type of pancake made of rice flour. It is the traditional and the most popular dish among the Muslims in Kerala. But nowadays it also became popular in many other foreign countries like UAE, Qatar, Oman, UK, maybe because of gulf Malayalees, I think.   Pathiri is usually served along with chicken, mutton curries. It is mostly prepared during special occasions or during iftar fasting.The most interesting fact about PATHIRI is that when there are any special occasions at home, the ladies among relatives and even neighbors of that home will gather in the kitchen and make pathiris...Some knead the dough, some make balls and others will roll and bake it...The method of preparation of this pathiri may be different in different regions of Kerala...
      This is my easiest method for making soft, thin Malabar rice pathiri....So let us see how to make soft pathiri at home / how to make Malabar rice pathiri / Indian breakfast..


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INGREDIENTS

Pathiri podi / Rice flour       - 2 glasses
Water                                    -  2 glasses
Salt                                       - to taste



PREPARATION



  • Boil the water in a heavy bottomed pan and when boiled add salt. (measure rice flour and water using the same cup)
  • Now make the flame to medium-low. Then keep aside a quarter cup of boiled water (this is because some rice flour needs less amount of water. you can add this if required later) and then add the rice flour / pathiri podi slowly.
  • Stir well continuously and make sure that the bottom of the pan doesn't get burnt.
  • Now cover it with a lid and keep on low flame for about 20 seconds and then switch off the flame.
  • For better results, you must knead the dough at this point itself.
  • So apply some oil in your palms and knead the dough thoroughly with your both hands for at least 5 minutes or until soft and less sticky. ( if your hand feel sticky, you can apply some hot water which we set aside in your palm and then knead ).
  • Now take a lemon sized ball from the dough and roll it.
  • Then press it between your palms.
  • Dust the rolling board and rolling pin with some rice powder.
  • Now roll the balls with this rolling pin on rolling board until you get a thin round pathiri.
  • Now heat a thawa and when hot keep it on medium low.
  • Place the pathiri on it and after few seconds you can see steam passes.
  • At this point just flip the pathiri and let it cook for few seconds.
  • Press the center of the pathiri with a spatula and wait till it puffs up.
  • Again flip the other side wait for other 30 seconds so that the other side will be well cooked. Take off the flame and keep the next pathiri.
  • Do not over cook the pathiri (important) and serve with chicken  in roasted coconut gravy curry.
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