Thursday , October 17 2019
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Pathiri is one of the specialities of Kerala Muslim Cuisine.It is usually serverd on PATHIRIspecial occasions and in Ramadan with meat curry.


  • Fine roasted rice flour  – 4 Cups
  • More rice flour for dusting and rolling – ½ Cup
  • Water  – 4 Cups
  • Ghee  – 1 Table spoon
  • Salt – to taste


  • Boil 4 cups of water in a sauce pan adding ghee and salt.
  • When it boils, reduce the flame, add fine roasted rice flour and mix it evenly with a spoon.
  • Remove from the flame and keep it covered for 2 to 3 minutes.
  • When the dough is still warm, knead it well with your hand till it is soft and smooth. (if it is too hot try dipping your hand in cold water while kneading). Add more water or rice flour, depending on the absorbency of the rice flour.
  • Make lemon sized balls from the kneaded dough.
  • Roll the balls like chappathi/poori to get thin round shape using chappathi roller/press by spreading rice flour over it.
  • If required, cut it into perfect round shape using some cutter or lid of a steel tiffin box. The remaining parts can be used to make another one.
  • Heat a flat non stick pan on medium flame, place the pathiri on it and wait for a few seconds and turn it to the other side. This time you wait for little more time and turn it again. Remove from the pan when it puffs up. Make sure that the pathiris are not getting brown. (do not use oil).
  • Tasty Pathiri is now ready

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