April 1, 2010

Pathiri | Kerela Breakfast/Dinner recipe

This was a new dish introduced to me by a close friend from Kerela..She had prepared this for a potluck.Normally we used to feed the kids before we start to eat and allow the men to eat first. When we came back to have food.. the pathiri plate was empty with no sign of what was placed in it.They all liked it so much and I wanted to try it.It was easy to make and turned out to be a great dinner.

Shweets was pestering me for cornflakes that day and when she saw this she was overjoyed and had them instantly without making any fuss.This one will be really helpful when you run out of options for dinner/breakfast. You can serve it with Kadalai Curry, Chicken Gravy , Mutton Gravy.


Rice Flour - 2 cup
Water - 2 cup

  • In a pan, roast the rice flour in medium flame for about 5 min. Make sure the color of the flour does not change
  • Add salt and boil the water in a big mouthed vessel.
  • Add the roasted flour slowly into the boiling water by continuously stirring it in medium flame,In about 2 minutes all of the rice flour will be moistened.
  • Turn of the stove and transfer contents in a bigger vessel which will be easier for kneading.
  • Wet your hands and knead the dough well.
  • Make small balls out of the rice dough and sprinkle little flour and roll them similar to rolling chappati.
  • The shape will not be perfect so use a sharp edged lid and press on the pathiri to get correct shape.
  • Heat tava, and cook the pathiri, when one side is done flip it to the other side. No need to add oil.
  • Adjust the flame and make sure pathiri stays white.
  • Serve hot with spicy gravy of your choice.



Looks more like Akki roti, but never heard of it. I would love to have it with Chicken curry !!

I ve seen somewhere but remember vaguely! That should be great with non-veg!

I like kerala meen pathiri, is it similar to that. Thanks for sharing this recipe, wanna try this for a long time.

awesome recipe.....a little variation would be add half a cup of grated coconut and 1 tsp of cumin crushed between the palms while kneading the dough.

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