Most popular dish among the Muslims in Kerala. As in Wikipedia , its believed that “Pathiri ” originated with the Arabs in Malabar – Kerala. One thing I knew about Pathiri was that it was tasty and super good with some meat dishes. Used to wait for these on the eve of Eid , my whole family enjoy a luxurious Dinner , which my friends mother packs for us , I still hope am in my hometown during the Ramadan time so that I won’t miss that treat.
My friends Mother asks us to have coconut milk with the Pathiri and Chicken curry she packs for us, but then we don’t have the patience to wait and we dig in to it as soon as it reaches home as it tastes too good as it is.
Initially It was tough making these and my whole day would be ruined because it took a whole lot of time , that was because I didn’t know the correct consistency of the dough , but then I got the trick , its just like making Idiyappom – (Kerala style Rice Noodles) , mix the flour just like you do for Idiyappom then work with the dough with your hands to make it nice and smooth.
Rice Flour – 1 cup (Use store bought Pathiri -Rice flour if possible for best results)
Water – 1 cup
Salt to taste.
*Heat water in a pan , when it starts to bubble add salt , add flour gradually and keep stirring. Switch off the heat ,when all the flour is in. and keep stirring placing the pan in the stove top itself (while the heat is off)
*Do stir with the spoon as it will be hot to knead it with hands , once its cooled to warm , knead it with your hands for 5 – 10 minutes till they form nice and smooth dough and all are combined well. (Knead the dough well to make it smooth and still sticky , may rub your hands with water or little oil to prevent’em sticking to your hands)