The famous Malabari dish!!!
Ingredients
Pathiri Podi/Roasted Rice Flour: 2 Cups
Water: 2 Cups
Oil: 2 Table Spoon
Salt
Cooking Time: 3 Minutes per Pathiri
Method
Sieve the rice flour and keep aside
Keep the water for boiling in a wide pan
Once boiled add salt and oil
Reduce the flame and add rice flour and combine well
Let it rest for some time
Knead the dough to form a smooth lump free dough. You need to knead the dough when its warm
Take small lemon sized portions and make a ball
Flatten it between your palms and dust it with some rice flour
Using a rolling pin or chapathi press roll it out as thin as possible
Heat a tawa and once heated well reduce the flame to medium and place the pathiri on the tawa
Wait for a minute and then turn the side
Let that side cook for a minute and again turn
Using the back of the spatula slightly press the pathiri
You can see that the pathiri will puff up. Remove it from tawa
Do not let the pathiri to become brown
Serve hot with chicken/mutton/beef/vegetable curry
Pathiri Podi/Roasted Rice Flour: 2 Cups
Water: 2 Cups
Oil: 2 Table Spoon
Salt
Cooking Time: 3 Minutes per Pathiri
Method
Sieve the rice flour and keep aside
Keep the water for boiling in a wide pan
Once boiled add salt and oil
Reduce the flame and add rice flour and combine well
Let it rest for some time
Knead the dough to form a smooth lump free dough. You need to knead the dough when its warm
Flatten it between your palms and dust it with some rice flour
Using a rolling pin or chapathi press roll it out as thin as possible
Let that side cook for a minute and again turn
Using the back of the spatula slightly press the pathiri
You can see that the pathiri will puff up. Remove it from tawa
Serve hot with chicken/mutton/beef/vegetable curry
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