Ari Pathiri or Ari Pathil is a flat bread made with raw rice flour. It is a specialty of the muslims from the Malabar region in Kerala. These rice rotis are very soft and thin, hence it is also called Ari Nice Pathiri. It is usually served in Kerala with some spicy non-veg curry. Actually rotis made of rice flour is enjoyed in many Indian states. It is known as Rice Roti or Tandalachi Bhakri in Goa and Maharashtra. In Gujarat, it is known as Chokha na Rotla and in Bangalore and Mysore it is referred to as Akki Roti. Chaawal ki roti is also made by the Biharis and enjoyed with some sabzi. It is also made in Bangladesh known as Ruti Pitha or Chaler Pitha.In all the places, the process of making these rotis is the same. It requires a little practice to make these but they are so tasty. So I encourage everyone to do try it.
It is a good variation to making regular rotis. The white color of the rotis are very eye appealing. Be sure to try out and enjoy with any side dish of your choice.Coming to the Malabar pathiri, there are many variations also that are made. Some of the popular variants are meen pathiri (stuffed with fish), erachi pathiri (stuffed with meat), masala pathiri and nei pathiri. It is made by the muslims during Iftar after the Ramadan fast.Today I am sharing the step by step recipe of making the plain pathiri.
Recipe for Malabar Ari Pathiri
Preparation time: 20 minutes
Cooking time: 25 minutes
Roasted Rice flour/ Pathiri flour – 1 cup
Rice flour – about 1/4 cup (for dusting)
Water – 1 cupSalt – to taste (about 1/4 tsp)
Take the water in a bowl and bring it to a boil. Reduce the flame to simmer and add the salt. Slowly mix in the rice flour.Once all the flour is mixed, switch off and cover with a lid. Let it for about 5 minutes. The rice flour will get cooked with the steam inside.Remove the dough onto a clean surface or a large plate. When the dough is still warm, wet your hands and knead it nicely like a chapatti dough. It is important to knead it when it is warm ro make a soft and pliable dough.Make small lemon sized balls with the dough.Roll it out using a chappatti rolling pin or with pathiri (roti) press. Use little rice flour to prevent it from sticking while rolling. Heat a griddle(tawa) on high heat and then reduce the flame to medium. You need to cook the pathiris on medium flame for best results.Transfer the rolled out pathiri gently to the hot tawa. After just 20-30 seconds, flip the rotis. It takes very little time to cook. Cook the other side for another 30 seconds. Repeat the flipping once more.Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up. Unlike wheat rotis, you don’t want to get brown spots on these rotis. Remove it from the griddle and enjoy.Detailed Steps to make Ari PathiriI use the regular roasted raw rice flour made at home. You can use store bought pathiri flour or idiyappam flour or rice flour and make this. Take 1 cup of rice flour and equal quantity of water. Some varieties of rice flour may need 1/2 cup more water. So keep some hot water handy.