Name: PATHIRI / KERALA PATHIRI / THIN RICE FLOUR ROTIS FROM MALABAR CUISINE recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: Rice flour ... 1 and 1/2 cups (plus extra for dusting); Water .......... 3/4 cup; Oil .............. 1 tbsp; Salt ........... to taste

ABOUT PATHIRI / KERALA PATHIRI / THIN RICE FLOUR ROTIS FROM MALABAR CUISINE RECIPE

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 thoroughly with a wooden spoon until it thickens.It is then cooled and rolled out into thin rotis.

Instructions

oil 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)
Remove it in a plate or bowl and allow it to cool a bit.
Knead well to make it nice and smooth. If it is dry you can sprinkle a little water while kneading.
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.
Roast them one by one on a hot griddle flipping the sides fast. The colour should be white and not overdone. Make sure to clean the griddle / tawa each time with a kitchen towel before putting the second roti.
To puff them up use a spatula or a kitchen napkin pressing the edges of the roti while roasting.

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