Authentic Kerala Pathiri Recipe – Easy Rice Flour Flatbread

Last Updated on 2 months by Neha Deshmukh

Authentic Kerala Pathiri Recipe – Easy Rice Flour Flatbread

Hey everyone! If you’ve ever been to Kerala, you know the food is something special. And one of my absolute favorite things to eat there is Pathiri – these simple, yet incredibly satisfying rice flour flatbreads. I first made these trying to recreate the flavors of my trip, and honestly, it took a few tries to get it right! But now, I’m so excited to share my version with you. They’re perfect with a spicy curry, a simple vegetable stew, or even just a dollop of coconut chutney. Let’s get cooking!

Why You’ll Love This Recipe

Pathiri are more than just flatbreads; they’re a little piece of Kerala’s culinary heart. They’re naturally gluten-free, surprisingly easy to make (once you get the hang of the kneading!), and have a wonderfully soft, slightly chewy texture. Plus, the subtle rice flavor makes them incredibly versatile. You’ll love how quickly they come together and how much they elevate any meal.

Ingredients

Here’s what you’ll need to make these delicious Pathiri:

• 2 cups rice flour (pathiri podi) – about 200g
• 2 cups water – 480ml
• ½ tsp salt – about 3g

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

• Pathiri Podi – Kerala Rice Flour: This is the key ingredient. It’s a specific type of rice flour traditionally used for Pathiri, and it gives them that unique texture. You can usually find it at Indian grocery stores, or online.
• Regional Variations in Salt Levels: Salt preferences vary! Some families in Kerala use a little more, some a little less. I’ve given ½ tsp, but feel free to adjust to your taste. I usually start with this amount and add a tiny pinch more if needed.
• Water Temperature: Using boiling water is crucial for the initial cooking of the flour. It helps gelatinize the starch and creates the right consistency for kneading.

Step-By-Step Instructions

Alright, let’s make some Pathiri! Don’t worry, it’s easier than it looks.

1. First, sieve your rice flour. This aerates it and helps prevent lumps.
2. In a pot, bring the water to a boil with the salt.
3. Now, reduce the heat to low. Slowly add the sieved rice flour to the boiling water, mixing quickly with a spoon or spatula. This is important to avoid lumps!
4. Once everything is combined, cover the pot and let it cook for about 5 minutes. Then, let it rest, covered, for another 5 minutes. This allows the flour to fully absorb the water.
5. Carefully transfer the hot dough to a clean, flat surface. Be careful – it will be hot!
6. Now comes the kneading. Wet your hands with water (this prevents sticking!) and knead the dough vigorously for about 5-7 minutes. It takes some effort, but you’re looking for a smooth, non-sticky dough.
7. Divide the dough into small, equal-sized balls – about 1-inch in diameter.
8. Lightly dust your work surface with rice flour. Roll each ball into a thin circle, about 6-8 inches in diameter. Don’t worry if they aren’t perfect circles!
9. Heat a flat pan (a tawa or cast iron skillet works best) over medium heat.
10. Cook each Pathiri for 1-2 minutes per side, until they puff up and develop light brown speckles.
11. Serve immediately!

Expert Tips

Here are a few things I’ve learned along the way:

• Hot Dough is Key: Kneading the dough while it’s still hot is essential for achieving the right texture.
• Don’t Over-Flour: Use minimal rice flour for dusting when rolling. Too much will make the Pathiri dry and brittle.
• Medium Heat: Keep the heat at medium. Too high, and they’ll burn before they cook through. Too low, and they’ll be tough.

Variations

Want to switch things up? Here are a few ideas:

• Vegan: This recipe is naturally vegan!
• Gluten-Free: Pathiri are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level – Mild: Add a pinch of red chili powder to the dough for a subtle kick. My friend, Priya, loves to add a tiny bit of turmeric for color and a hint of flavor.
• Festival Adaptations – Onam/Vishu: During Onam and Vishu, Pathiri are often served as part of the elaborate sadya (feast). They’re usually made a bit smaller and served with a variety of curries and side dishes.

Serving Suggestions

Pathiri are incredibly versatile! Here are a few of my favorite ways to serve them:

• With a spicy Kerala fish curry (meen curry)
• Alongside a vegetable stew (ishtew)
• With a simple coconut chutney
• As a side to a flavorful dal

Storage Instructions

Pathiri are best enjoyed fresh, but you can store leftovers in an airtight container, stacked on top of each other, for up to 2 days. Reheat them gently on a tawa or in a microwave.

FAQs

Got questions? I’ve got answers!

• What is Pathiri Podi and where can I find it? Pathiri Podi is a specific type of rice flour used for making Pathiri. You can find it at most Indian grocery stores, or online retailers specializing in South Indian ingredients.
• Can I use a different type of rice flour? While Pathiri Podi is best, you can try using regular short-grain rice flour as a substitute. The texture might be slightly different, but it will still be delicious.
• How do I know when the dough is properly kneaded? The dough should be smooth, soft, and non-sticky. It should come together easily and not crumble when you try to roll it.
• My Pathiri are sticking to the pan, what am I doing wrong? Make sure your pan is hot enough and that you’re using enough oil (a light brush is all you need). Also, ensure you haven’t used too much rice flour for dusting.
• Can Pathiri be made ahead of time? You can make the dough ahead of time and store it in the refrigerator for up to a day. Bring it to room temperature before kneading and rolling.

Enjoy making these authentic Kerala Pathiri! I hope they bring a little bit of Kerala sunshine to your kitchen. Let me know how they turn out in the comments below!