Pathiri

🔥 Prep

• Measure out 200 g rice flour into a large mixing bowl or wide plate.
• Measure 0.5 tsp salt and 1 tsp coconut oil; keep them ready near the stove.
• Heat 180 ml water in a saucepan or kettle until it reaches a rolling boil.

🔥 Cook

• 1. Add the 0.5 tsp salt and 1 tsp coconut oil to the boiling hot water and stir quickly to combine.
• 2. Immediately pour the hot water mixture over the 200 g rice flour in the bowl.
• 3. Using a wooden spoon or sturdy spatula, mix vigorously until all flour is incorporated and a smooth, non-sticky dough forms (approx. 1-2 minutes).
• 4. Cover the bowl with a damp cloth or lid and let the dough rest for 10 minutes to allow the flour to fully hydrate and cool slightly.
• 5. After resting, knead the dough with wet hands for 2-3 minutes until it becomes soft, pliable, and smooth; if the dough feels dry, sprinkle a teaspoon of hot water and knead again.
• 6. Divide the dough into 8-10 equal lemon-sized balls; keep them covered with a damp cloth to prevent drying.
• 7. Heat a cast iron tawa or non-stick skillet over medium heat for 2 minutes until evenly hot.
• 8. Lightly dust a clean surface or banana leaf with rice flour; take one dough ball and flatten it gently with fingers, then roll it out using a rolling pin into a thin, 6-7 inch diameter circle (dust with flour as needed to prevent sticking).
• 9. Carefully lift the rolled pathiri and place it on the hot tawa; cook for 30-40 seconds until small bubbles form on the surface and the bottom shows faint white spots.
• 10. Flip the pathiri using a flat spatula; cook the other side for 30 seconds pressing gently with a clean cloth or spatula to encourage puffing.
• 11. Flip once more for a final 10-15 seconds until both sides are cooked through, opaque white, and soft with no raw flour taste; do not brown or crisp the pathiri.
• 12. Transfer the cooked pathiri immediately to a plate and cover with a clean kitchen towel; repeat steps 8-11 for remaining dough balls.

🔥 Serve

• Stack the hot pathiris in a covered casserole or wrapped in a clean cloth to retain steam and softness until serving.
• Serve warm with Malabar chicken curry, beef fry (erachi varutharacha curry), or egg roast.
• Accompany with coconut chutney, pickle, or a simple coconut milk stew for a vegetarian meal.