Ari Pathiri | Rice Pathiri

Ingredients

• 160 g (1 cup)rice flour
• 300 ml (1¼ cups)water
• 10 ml (2 tsp), dividedcoconut oil
• as neededsalt

Instructions

1. 1

   Roast the flour

   Lightly roast the rice flour in a pan over a low heat for 4–5 minutes, until fragrant but still pale. Tip it onto a plate.

2. 2

   Heat the water

   In the same pan, heat the water with 1 tsp of coconut oil and salt as needed.

3. 3

   Bring to the boil

   When the water reaches a rolling boil, take the pan off the heat.

4. 4

   Mix in the flour

   Add all the rice flour at once and mix immediately. The mixture will be lumpy at this stage.

5. 5

   Knead the dough

   When the mixture is cool enough to handle, add the remaining 1 tsp of coconut oil and knead by hand until smooth, with no cracks. The dough should be neither too firm nor too loose.

6. 6

   Divide the dough

   Divide the dough into 12 equal portions.

7. 7

   Shape the balls

   Roll each portion between your hands until smooth.

8. 8

   Prepare to roll

   Flatten each ball and dip it in rice flour.

9. 9

   Roll the pathiri

   Roll each portion as thinly as possible, keeping the thickness even. The shape does not matter.

10. 10

    Trim the edges

    Use a plate with a sharp edge to cut around each pathiri and neaten its edges.

11. 11

    Reuse the trimmings

    Repeat with the remaining dough. Gather the cut edges and roll them again until no dough is left.

12. 12

    Heat the pan

    Meanwhile, heat a flat pan over a medium heat. When it is hot, place a pathiri on it.

13. 13

    Cook the first side

    Cook for 20 seconds, until small bubbles appear on the surface, then flip it.

14. 14

    Finish the pathiri

    Gently press the pathiri with a spatula until it puffs up, then transfer it to a lined hot pack. Repeat with the remaining pathiri.

15. 15

    Serve while hot

    Serve hot with a side dish of your choice; egg roast is one suggested pairing.

What is ari pathiri?

Ari pathiri is a rice-flour flatbread associated with Kerala cuisine. Its name refers to rice, and the breads are typically rolled thin and cooked on a flat pan.

This version uses lightly roasted rice flour and coconut oil. Mixing the flour into boiling water helps form a dough that can be kneaded, rolled and cooked without changing the flour's pale colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 20 calories, 0g protein, 0g carbs, 0g fat.

The rice flour provides most of the carbohydrates, while the coconut oil contributes the fat; there is no substantial protein source in the listed ingredients. Pair a serving with a protein-rich side and vegetables for a more balanced plate.

Roasting the rice flour

Low heat: Roast the flour gently for 4–5 minutes, stirring as needed, until it smells fragrant. Keep it pale rather than letting it brown.

Use it promptly: Tip the flour onto a plate after roasting, so it stops cooking in the hot pan.

Getting the dough right

Boiling water: Take the pan off the heat as soon as the water reaches a rolling boil, then mix in the flour straight away.

Kneading: The mixture starts out lumpy. Once it is cool enough to handle, knead in the remaining oil until the dough is smooth and has no cracks; it should feel pliable rather than stiff or slack.

Rolling thin, even rounds

Flour for rolling: Dip each flattened ball in rice flour before rolling to help keep it from sticking.

Even thickness: Roll each pathiri as thinly as you can while keeping the dough an even thickness. A sharp-edged plate can trim the rounds, and the scraps can be gathered and rolled again.

Cooking and puffing

Hot pan: Heat the flat pan over medium heat before adding a pathiri. The first side is ready to turn after about 20 seconds, when small bubbles show on the surface.

Gentle pressure: After flipping, press gently with a spatula and watch for the bread to puff. Transfer each cooked pathiri to a lined hot pack while you cook the rest.

Serving ideas

Kerala sides: Serve the pathiri hot with a side dish of your choice; egg roast is the pairing suggested with this recipe.

For the table: Keep the cooked breads together in a lined hot pack so they stay warm while the remaining batches cook.

Recipe notes & tips

• Keep the rice flour pale as it roasts; it should become fragrant, not browned.
• Add the flour to the boiling water all at once and mix without delay.
• Wait until the dough is safe to handle before kneading it by hand.
• Use rice flour for dusting as you roll each pathiri.
• Cook each bread on a preheated pan and look for small bubbles before turning.
• Keep cooked pathiri in a lined hot pack while working through the remaining dough.

Variations

• Try a different side: Serve the pathiri with another curry or side dish of your choice.
• Change the shape: Roll the dough into free-form rounds instead of trimming it with a plate.
• Keep the trimmings: Gather and re-roll the cut edges so less dough is left over.
• Adjust the salt: Season the boiling water to taste before mixing in the flour.

Common mistakes to avoid

• Browning the flour: Roast it over low heat and stop when it smells fragrant but remains pale.
• Waiting after boiling: Add the flour as soon as the pan comes off the heat and mix promptly.
• Kneading too soon: Let the mixture cool until it is comfortable to handle before working it by hand.
• Leaving cracks in the dough: Knead until it is smooth before dividing it into portions.
• Rolling unevenly: Aim for an even thickness so the pathiri cooks consistently.
• Turning too early: Wait for small bubbles to appear on the first side before flipping.

How to store

The recipe is intended to be served hot and gives no specific storage time. If you have leftovers, refrigerate them in a covered container and reheat on a hot flat pan until warmed through.

Frequently asked questions