Malabar Ari Pathiri


Malabar Ari Pathiri

Rice pathiri is an all time favorite and is irresistable with chicken curry. - Malabar Ari Pathiri
Prep Time 40 minutes
Total Time 40 minutes
Cuisine Kerala
Servings 3 people


  • 250 g Rice flour roasted
  • 1/2 tbsp Butter
  • 1/4 litre Water 250ml
  • 1/2 cup Coconut milk optional, thick
  • Salt As reqd


  • For preparing malabar ari pathiri, first roast the rice flour in low heat till the color changes to creamish. Using a fine mesh, sieve the rice flour.
  • Take a pan and boil the measured water. Add butter and required salt to boiling water.
  • Lower the heat and sprinkle rice flour. Stir continuously and form a smooth dough. Adjust the consistency to that of a chappathi dough.
  • Kneed the dough well with your hands and make sure that no lumps are formed in the dough.
  • Break the rice dough into small lemon sized balls.
  • Dust these rice balls with some rice flour and roll them into thin rounds. :- You can use a chappathi press for rolling out the rice ball.
  • Heat a tawa and place the pathiri in the tawa, one at a time.
  • Press the pathiri occasionally until bubbles are formed. When both sides are done, remove the pathiri from tawa.
  • After removing each pathiri, wipe the tawa with a dry cloth to remove charred flour.
  • Malabari ari pathiri is ready and if you like you can soak in sweetened coconut milk before serving.
  • Malabari ari pathiri tastes best and is irresistible when served with non vegetarian curry.
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