Today is day 5 of the blogging marathon. I am posting a recipe from my home state of Kerala. Pathiri/rice roti is mainly popular among the Muslims of Kerala especially to the north of Kerala. It is generally served with non-veg dishes. There are some more varieties of pathiri of which I'm not much familiar with. For many years. I did not have much idea of what Pathiri is. And I had thought it of as some thing non-veg since it was part of Muslim cuisine. And then much later, I saw the preparation in one of the cooker shows. After that I tasted it in a restaurant. The preparation as similar to the preparation of the outer cover for modakam.
I make it once in a while and I'm yet to get it perfect circle while rolling. Though I need to improve in the looks department, I am able to get soft rotis. Probably, if I make it often, then I could improve myself. Here is how I make it
You need
- Rice flour - 1 cup
- Hot water - 1 cup
- Salt - 1/4 tspn
- Rice flour for dusting
Method
Take water in a vessel and add salt to it. Heat the water and bring it to rolling boil. Switch off the heat. Add the rice flour to it. Mix with a ladle so that the flour and water gets mixed well. Cover and keep it aside. When the dough is warm enough for you to handle with your hand, knead it to a soft dough.
Pinch of lime sized balls. Roll it into thin rotis using rice flour to dust while rolling.
Heat a tawa. When it is medium hot, place the rotis. Keep flipping and make sure brown spots don't appear on the rotis. Usually pathiris are white in color. When you make thin rotis, the rotis will get cooked quickly. The flour is already half cooked when the dough is made using boiling water.
Serve hot pathiris with some spicy curry and I served with black chana masala.
Check out my Blogging Marathoners doing Group 3 BM#4 along with me
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