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Add a photoI started making pathiri only a few years back. I have fallen in love with it ever since. It is not only quicker to make than most breakfasts and requires no preparation what so ever. Presented is what I do to make my pathiris
Ingredientes
- Ingredients
- Rice flour ( I use appam/idiyappam powder, any fried rice flour would do) - 1 cupWater - 1 cup
- Salt to taste
- Ghee - 1tsp
Direcciones
- Method
- - In a pan heat water with ghee and enough salt.
- - Let it boil well and turn off flame.
- - Add the rice flour to it and mix well with a spoon. I find wooden spoons do the job better.
- - The aim of the next few steps is to roll pathiri discs while the dough is still warm.
- - Transfer dough to a plastic container so heat isn't lost by conduction.
- - Cover the container with cling film so dough doesn't get dry and crusty.
- - Take half of the dough and deal with it first whilst the other half is resting in a cling film wrapped plastic container.
- - Take a large lemon sized ball of dough, knead well, smooth the surface and roll out using rice flour as dusting if needed.
- - The dough starts to crack if the temperature is too hot or too cold. The optimum temperature is when u can handle the dough with ur hands and it feels just a bit too warm but u can still touch it.
- - Don't worry about the shape as you are going to cut a perfect round with a knife using a quarter plate or cereal bowl turned upside down.
- - Transfer to skillet immediately. With your finger or brush apply a few drops of water to the top side to prevent it from cracking due to dryness. Cook on medium heat.
- - After about 30 sec the bottom side would be cooked. Make sure not to burn your pathiri at this stage.
- - After another 30 sec the now bottom side would be cooked.
- - Turn it over again.
- - Now that both sides are cooked you can press on the top side using kitchen towel or tea towel. You can see your pathiri happily blistering to a single large blister.
- - Repeat with the rest of dough and then do the same with the second half too.
- - I usually get 6-7 pathiri's from this recipe.
- - If making more pathiris I advice making them in batches of the above recipe as I find it hard to get the temperature right when using more dough. You can reuse the same pan to boil water.
- The method might seem long because it includes all fail safe mechanisms too. Real time cooking takes not more than a minute or two per pathiri.
- I frequently eat it with egg curry although it goes well with spicy chicken curry and chana curry too.
- Enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 7 servings | |
| Calories 5 | |
| Calories from Fat 5 | 100% |
| Total Fat 0.61g | 1% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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