A popular part of the Malabar cuisine among the Mappilas. These soft & light rotis are perfect to be served for breakfast or to break your fast during Ramadan time!
Rice flour-1 cup
Water- 1 cup + 2 tbsp
Salt- To taste
Oil- 1 tsp
Method: Boil water in a saucepan. Add salt and water and mix well. Once the water boils, reduce the flame, and add the rice flour and mix until well combined. Remove from flame and keep it covered with a lid for 5-10 mins and allow it to cool. Transfer the flour into a large vessel. Wet your hands and knead the warm dough for 10 mins to make it soft. Make small lemon-size balls and keep them in a casserole. Take each ball and using a chapati roller pin, roll them into thin round discs dusting a little rice flour to prevent sticking to the board. To have the perfect round shape, place a round lid with sharp edges over the rolled dough and press it. Heat a tawa or cast iron skillet over medium flame.. Place the rolled pathiri on the tawa and cook. Gently press the sides with a spatula, the pathiri will puff up nicely. Flip on both sides and cook until golden spots appear. Transfer the cooked pathiri to casserole. Wipe off any rice flour left on the pan before you cook the next pathiri. Repeat the process with the remaining balls. Serve with Malabar chicken curry, coconut milk, or any curry of your choice.