Malabar Nice Pathiri

Rice Pathiri is the trade mark of Malabar Cuisine. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India.we make fluffy, thinnest and softest pathiri.

Nice Pathiri is also known as Neriya Pathiri/Ari pathil or pathil in some parts of the Malabar region.

During Ramadan, we Malabar people give it so lots of importance in serving variety of dishes. our dinner consists mainly of different pathiris or any other dishes made mainly with rice. Along with that different varieties of Kanji (rice porridge) are also served. We try to avoid Chappatis or anything made with wheat as we believe that would leave us thirtsty and upsets our stomach. The eating habits may vary according to different houses and regions, but all prefer to have a nice and tasty food during Ramadan as they’ve to stock energy for the next day. We take lots of fluids and water in our food as its really difficuilt to maintain the hydration level of our body during daytime when we work .

Also we make variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than baked), meen pathiri (stuffed with fish), and irachi pathiri (stuffed with meat).

Its usually eaten with a spicy veg or non veg curry. or sometimes with coconut milk. Pathiri is usually served along with meat or fish curries for breakfast, dinner, pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan. Iftaar etc.

Ingredients

Roasted rice powder-2 cup
Water-2 cup
Oil-1 tsp
Salt to taste

Method of making rice powder:

Soak raw rice for 5 hours in water and then drain and spread on a paper to dry. Once it becomes almost dry, grind in a mixer to fine powder. Heat a pan and fry this powder till the aroma comes. The powder should not change its color. Store in airtight jars.

Otherwise you can buy the roasted rice flour from the market , Eastern Roasted rice flour/ Nirapara…like that

Method

1. Heat water to rolling boil and add the oil and salt to it.

2. Simmer the heat and put the rice flour to the water.For 1 cup of rice flour take 1 cup of water). Do not keep it idle because the flour get burnt and stick to the bottom.

3. Mix roughly with a ladle and close this with a tight lid. Keep it on simmer for 10-15 seconds and turn of the flame.

4. When the dough becomes warm(can be handled by hand),knead to form a soft dough. (Pathiri will be softer if you knead it when the dough is still hot. Knead it until the dough becomes uniformly smooth). I used grinder (with dough paddle) to kneed the dough.

5. Make small lemon sized balls and keep aside. Flatten it between the palms to give it shape.

6. Using a pathiri press / chappathi press / chapathi roller flatten each balls into thin pathiris. You can apply some oil to both sides of the pathiri press to prevent sticking.