Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Kerala · Breakfast

Ari Pathiri

Traditional 76. Ari Pathiri recipe

🧺 Ingredients

• 200g fine rice flour (roasted)
• 300ml water
• 1 tsp coconut oil
• 1/2 tsp salt
• Extra rice flour for rolling

👩‍🍳 How to make Ari Pathiri

1. Dry roast flour (5 mins, low-medium heat): Spread rice flour on a flat tawa or pan. Roast on low-medium heat, stirring continuously, for 4-5 mins until the flour turns very slightly off-white and smells faintly toasty — do not let it brown. Remove and cool to room temperature. Roasting removes rawness and makes the dough easier to handle.
2. Make dough (5 mins): Bring water to a vigorous boil in a wide kadai with 1 tsp coconut oil and salt. Reduce heat to low. Add the roasted rice flour all at once and stir rapidly with a wooden spatula, pressing down to combine — the flour will absorb the water in 1-2 mins and come together into a rough mass. Turn off heat. Cover and rest 5 mins.
3. Knead (3 mins): While the dough is still warm (but not burning), grease palms with coconut oil and knead the dough firmly in the pan. The heat helps — knead for 3 mins until very smooth, soft, and slightly elastic. It should not crack when bent and should not stick to hands. If it cracks, add 1 tbsp warm water and knead more.
4. Roll thin (8 mins): Divide dough into 12 equal portions. Dust a clean surface with rice flour. Roll each portion into a very thin round — 15-16cm across, no more than 1.5mm thick. Rice dough is delicate; roll gently from the centre outward, rotating the disc as you go. Cut edges with a round cutter for neatness.
5. Stack and cover: Stack cooked pathiris under a clean cloth to keep soft. Serve within 15-20 mins of cooking.
6. Serve: Serve with coconut milk (thin, lightly sweetened), mutton curry, or chicken stew.

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