Rice Flour -1 cups(Rice flour should be roasted/use the packet one)
Water – 1 cups(add as needed, the dough should be soft)
Salt – to taste
For Grinding:- Grind to medium paste/not too smooth.
Grated coconut -1/2 cup
Shallots – 3
Jeera – 1/2 tsp
1. Heat water and salt in a vessel and bring to boil.
2. Add the grounded mixture with rice flour.Add the boiled water to it.
3. Mix the flour well with a spoon.keep the lid closed after mixing.After the mixture cools a little knead it to a fine dough using hand without adding water.
4. Then make it into small lemon sized balls(when it is still warm).Roll it to thick round just like poori. (using hand/roller pin)
5. Heat oil in a wok.Deep fry the pathiri.Drain and keep aside.
6. Serve warm with any thick gravy.
In my home town(malappuram/kerala) its usually served with chicken curry and believe me its the best combination. It also goes well with chickpea/green gram curry/stew.
You can also have it without anything.:-)
1. While kneading the dough should be warm. Don't keep the lid open and cool the dough.
2. The ingredients that is used to grind can be omitted.Some times I just add cumin seeds and make it.
3. If you want the pathiri to puff just press it on top while it is in oil for frying.
4. You can also cook in a pan like chapati.In that case make it thin using roller pin or hand. Its always good to roll it on banana leaf / milk cover using little oil and then turn it and put it on the pan. All this because it might break while shifting from rolling surface to pan.