Of Flavours & Tastes…
It’s the smell of Christmas everywhere.How amazing most of these festivals bring us those fond memories.The sweet bundle of memories,the pains,the farewells all are there.The beauty of the season tempts me to go back to childhood.I thought I will post something very nostalgic.
Pathiri,the soft and light rice bread from kerala is believed to have borrowed from the Muslims of Malabar region.Once been regarded as a Muslim specialty,now it’s available in almost all roadside restaurants in Kerala.Many still think it’s hard to prepare soft and perfect pathiri.I don’t know why.If your measures are correct and you enjoy making them,it will easily come to you.Kneading is another important process which we may have to be keen.The perfect kneading will bring you perfect pathiris.
To the few who have mailed me for the detailed recipe,I have sincerely tried to bring you step by step pictures to make it easy for you.Thank you so much for writing.Here is your recipe for Pathiri…
Makes 21 medium sized pathiris
3 cups fine roasted rice flour*
3 cups water
1 tsp oil
salt as needed
In a heavy bottomed vessel boil the water adding salt and oil.When the water boils,reduce the heat and slowly add (kind of sprinkle will do) rice flour.Keep this for one minute.Now mix with a spoon and switch off the stove.At this point the mixture will be like this.
Next stage is very important in Pathiri making.You have to knead the dough thoroughly when it’s still hot.That too without adding water or oil (for the beginners,they may start at a stage they can put hands on).Knead it to a soft dough like this.
Now start making lemon sized balls from the dough.
To roll out the balls,you may use a press or rolling pin.If you are doing it for the first time,or if you are not getting uniform size pathiris,you may use cutters to shape.Generally,if your balls are in a uniform pattern,it will come out perfect,which obviously is the result of practice.
Before starting this keep a plate near you with handful of rice flour to dip the pathiris.This will prevent the pathiris from sticking each other.Like this:
After finishing your rolling job dust each of your pathiri and keep it in another plate.
Heat a pan to cook pathiris.Non stick pans are now available in market.Once the pan is heated properly,reduce the heat to medium.Now place your pathiris on the pan and cook both the sides almost one minute.
When it start puffing,you can remove from fire.
Now your pathiris are ready to serve.
How to serve : Traditionally while serving, pathiris are dipped in coconut milk,which can make it more soft and tasty.Serve with Chicken Curry,Chicken Masala or any meat/egg/veg curry of your choice.Chicken is the best pair anyway.Enjoy !!
* Fine roasted rice flour is a must for Pathiri.If you don’t have the same,better not attempt.Now that many companies are exporting ‘pathiri flour’ especially for Keralites around the globe,it’s available in all Kerala grocery stores.
** If you have left over pathiris or if you prepare in large groups,you can wrap it in aluminium foil and keep in fridge.Next time when you take them, simply steam for two minutes,fresh pathiris are again ready to serve.