Ari Pathiri Recipe | Malabar Rice Flatbread Recipe
Ari Pathiri, also known as Malabar Rice Flatbread, is a traditional dish from the Malabar region of Kerala. These delicate, soft flatbreads are made using rice flour, which gives them a unique texture that is slightly chewy yet tender. Though the process requires some effort, especially when working with hot dough, the result is well worth it. The key to making perfect Pathiris is to handle the dough while itโs still warm, ensuring that it remains soft and non-sticky. These rice flatbreads are best served with rich, aromatic curries like Kerala Chicken Curry, making them an essential part of the Malabar culinary experience.
The ingredients for this recipe are minimal but provide a perfect balance of flavors. The rice flour forms the base, while a pinch of salt and a bit of coconut oil enrich the dough. Once made, the dough is shaped into thin, round flatbreads and cooked until soft, puffed, and slightly golden. Ari Pathiri pairs beautifully with any Kerala-style curry, and itโs particularly delightful when served alongside Kerala Chicken Curry with freshly ground spices.
Ingredients for Ari Pathiri
| Ingredients | Quantity |
|---|---|
| Rice flour (pathiri podi) | 1-1/2 cups |
| Water | 1-1/2 cups |
| Salt | To taste |
| Coconut Oil | 1 teaspoon |
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Carbohydrates | 40g |
| Protein | 3g |
| Fat | 1g |
| Fiber | 1g |
| Sodium | 150 mg |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Serves: 4-6
Instructions to Make Ari Pathiri
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Boil the Water: In a wide pan, bring the water to a rolling boil over medium heat. Add the salt and coconut oil to the water, stirring until they dissolve completely.
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Add the Rice Flour: Turn the heat to low and, gradually and slowly, add the rice flour to the boiling water. Use a wooden spoon to stir continuously as the flour absorbs the water and the dough begins to form.
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Cook the Dough: Once the dough starts to come together, cover the pan and let it cook on low heat for about 10 seconds. Then, turn off the heat and allow the dough to cool slightly.
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Knead the Dough: Using a wooden spoon or spatula, begin kneading the dough while it’s still warm. Grease your palms with a little coconut oil and knead it until it becomes smooth, soft, and non-sticky. Be careful not to add extra water or flour during this step.
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Divide the Dough: Once the dough has reached the right consistency, divide it into lime-sized balls.
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Roll into Thin Circles: On a slightly floured surface (use rice flour for dusting), press each dough ball gently between your palms. Roll it out into a thin, round circle. Alternatively, you can use a pathiri press or roti press for uniformity.
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Cook the Pathiri: Heat a griddle pan or flat pan over medium heat. Once the pan is sufficiently heated, dust off the excess flour from each rolled-out pathiri and place it on the pan. Cook each side for about 20-30 seconds, pressing gently with the back of a flat ladle to help it puff up. Be careful not to overheat the pan as this could cause the pathiris to change color or burn. The pathiri should remain off-white with a soft, slightly puffy texture.
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Serve: Once the pathiris are done, remove them from the pan and stack them on a plate, covered with a kitchen towel to keep them warm. Serve these soft and pillowy Malabar Rice Flatbreads with Kerala Chicken Curry, or any curry of your choice, for a deliciously authentic experience.
Tips for Perfect Ari Pathiri:
- Handle the Dough While Warm: To prevent the dough from cracking, itโs essential to knead and shape it while itโs still warm. The heat helps in keeping it pliable.
- Use Rice Flour Only: Ensure that you are using the right type of rice flour, preferably “pathiri podi,” which is specially roasted for making this bread. Using regular rice flour may not yield the same texture.
- Donโt Overheat the Pan: The ideal temperature for cooking Ari Pathiri is medium heat. A pan that is too hot will change the color of the pathiri, making it less visually appealing and potentially affecting its soft texture.
- Serve Fresh: Pathiris are best served fresh, ideally when theyโre still warm and soft.
Pairing Ideas:
Ari Pathiri is often paired with gravies and curries that are rich in flavor, especially those from Kerala cuisine. Here are some perfect pairings:
- Kerala Chicken Curry: A rich, spiced chicken curry with freshly ground spices that complement the delicate flavor of the pathiri.
- Vegetable Stew: A mildly spiced vegetable stew, made with coconut milk, that balances the subtle flavor of the rice flatbread.
- Fish Curry: A tangy, spicy fish curry from Kerala, with a base of coconut milk and tamarind, goes wonderfully with the soft pathiris.
Variations:
- Spiced Pathiri: For a twist, you can incorporate spices like cardamom or cumin seeds into the dough for a fragrant variation.
- Stuffed Pathiri: You can also stuff these flatbreads with a filling of your choice, like spiced vegetables or minced meat, before cooking them.
Whether you enjoy them plain or paired with a flavorful curry, Ari Pathiri is a delicious addition to your Indian breakfast or dinner table. The soft texture and slightly chewy bite make them a perfect companion for a variety of curries, offering a true taste of Malabar cuisine.
