Pathiri | Pathiri recipe | Ari Pathiri recipe

razeena Khan, March 5, 2015

Pathiri is a dish from the Malabar which is made from rice flour. It can be called as rice pancake or ari-pathiri or pathil in different area of Malabar. The word “pathiri” is originated from an Arabic word fateerah which means pastry. This  is a dish originated in Malabar amoung the Arabs in the area

Today pathiri is a popular dish among Muslims in the Malabar area and is usually served during dinner along with fish, chicken or mutton. This is a  regular during iftar in the fasting month of Ramadan. Ari-Pathiri with Mutton or fish is a must try if you ever visit Malabar region of Kerala.




Serves: 4 persons
Prep time:
Cook time:
Total time:
Real taste of Malabar
  • Rice flour Roasted : 3 glasses
  • Water : 3 glasses or as per requirement
  • Salt : As per requirement
  • Oil : 2 tbsp
  1. Get the rice flour sieved in a fine mesh so that we get very fine rice powder
  2. Boil the water with salt and 1 tsp of oil in a bowl.
  3. Once the water is boiling properly sim the flame and add rice flour little by little in to the boiling water and stir it continuously. Do not stop stiring else the flour will get burnt. Remove it from flame and keep it aside.
  4. Knead the dough thoroughly to become a consistent uniform and less sticky . More you knead the softer the pathiries will become.
  5. Divide the dough into lemon sized balls.
  6. Using a chapati maker or a roller pin, flatten the dough thin and flat like that for chapatis.
  7. Will flattening you can use some oil to make it less sticky.
  8. Once done sprinkle some rice flour on if it is sticky and keep aside in a flat big vessel.
  9. Take a tawa and heat it. Cook the Ari-pathiri by flipping it both the sides. Press it in between using a spatula so that whole area is cooked.
  10. Make sure that the iti is not burned as it is white in colour.
  11. Serve it with chicken curry, Mutton curry or even beef.
Nutrition Information
Serving size: 2 Calories: 150 Protein: 3gm

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