Rice Pathiri Recipe
Soft and supple, Pathiri is a delicious rice flour roti from Kerala! Use Vijay Rice Flour and follow the step-wise procedure to make this sumptuous delicacy.
140 gm / 1 cup Vijay Rice Flour
300 ml / 1.25 cup Water
4 gm / 1 tsp Salt
3 ml / 1 tsp Oil
In a pot, heat the water along with the salt and oil.
Once it is boiling, add in all the rice flour at once and stir very well to hydrate all of the flour.
Once it has combined well, switch off the flame and cover for 5 minutes.
After 5 minutes transfer to a wide plate and using a wet cloth, press and knead the dough gently. If it is too hot to handle, keep it covered with the cloth for a few minutes to cool down.
Knead the dough till it is smooth and soft, and crack free.
Rest for 5 minutes after kneading and then proceed to divide the dough into 12-13 equal portions.
Roll out each ball into a thin roti, and use a large metal bowl or container with sharp edges to cut it into a round shape.
Cook the pathiri on medium flame without any oil, flipping after 30 seconds and pressing gently to puff the pathiri.
After it has puffed, remove and set under a cloth to prevent drying.
Tips for Cooking
The dough has to be kneaded while at least warm. The most ideal is when it is hot, but you have to be careful not to burn yourself.
Always keep the dough covered with a wet cloth to prevent drying.
Do not brown the pathiri or they will dry out and become crunchy which is not desirable.