Friday, September 17, 2010
Pathiri is a traditional North Kerala food, usually served for breakfast or dinner. My memories of this is connected with our visits to my grand-mom, who was an expert in making these delicacies. This is dedicated to her, the best cook I had ever known.
Roasted rice-powder - 2 cups
Water - 2 cup (if using un-roasted rice powder, use 1 1/2 cups of water)
Salt - to taste
Cooking Oil / butter - 1 tsp
Heat water, along with salt and oil and when it starts to boil, add rice powder and stir well. Take this off the fire and knead it well when it becomes bearable to touch. Make a smooth dough, as for making chapattis.
Make lemon sized balls and roll them out using a press pan or the rolling pin, just like making chapatthis. Heat a non-stick pan and put the pathiri on it, turning it after 20-30 seconds.
Before serving, you can apply fresh coconut milk on this to enhance the flavor and taste.
This goes well with any spicy curry. I typically serve it with egg masala.