Malabar parotta
A layered Kerala flatbread made with an unleavened refined-wheat dough, stretched, coiled and cooked on a tawa.
Ari pathiri
Rice pathiri · Malabar rice flatbread
Thin Malabar rice-flour rounds made from roasted rice flour cooked into salted boiling water, kneaded after cooling, and rolled to about 1 mm. They cook on a hot griddle without taking on colour.
One of several Malabar pathiri forms
Kerala Tourism describes pathiri as a Malabari rice-flour food served with chicken or fish curry and explains that it has several preparation forms. Its ari pathiri is rolled into thin rounds and cooked on a griddle. The same page gives a thicker banana-leaf-cooked vachchu pathiri and small steamed kunji pathiri; those are different methods and are not included here.
For this ari pathiri batch, the source gives a 30–35 g dough portion and a round about 5 inches across, rolled to about 1 mm. It says to cook the rounds without changing their colour but does not give a griddle temperature, cooking time or a measured endpoint.
Sources for this section
History
Kerala Tourism describes pathiri as a Malabari food and gives distinct instructions for ari pathiri, leaf-cooked vachchu pathiri and steamed kunji pathiri. This entry follows only its ari pathiri method and does not date the first appearance of the food.
Ingredients
Scaling: source batch only
Method
Risks and precautions · Standard risk
Boiling water and hot dough
The dough begins with boiling water, and the source says to cool the cooked flour mixture before kneading.
Hazard sourceLet the cooked flour mixture cool before kneading, as the recipe directs. Cook the rounds on a hot griddle; the source gives no measured temperature or internal doneness endpoint.
Control sourceThe boiling water and hot flour mixture can scald; wait for the mixture to cool before kneading.
The source says to cook the thin rounds without changing their colour but gives no cooking time or measured endpoint; pale colour alone does not confirm doneness.
- Bring the water to a boil and add salt. Add the roasted rice flour to the water and cook over a simmer until combined. Let the mixture cool before handling.
- Knead the cooled mixture into a smooth dough without lumps.
- Pinch off 30–35 g portions and roll them into balls. Roll each ball as thinly as possible, about 1 mm, then cut a round about 5 inches (12.7 cm) across.
- Cook each round on a hot griddle without allowing it to change colour. Serve hot.
Places
Malabar
Documented preparation · Region evidenceKerala Tourism identifies pathiri as Malabari and gives a distinct ari pathiri method; no precise origin is claimed.
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Sources
Kerala TourismMethod · Geography · Food use
PathiriThe source lists 500 g roasted rice flour, 450–500 mL water and salt to taste; it gives the basic hot-water dough and cooling/kneading steps.
For ari pathiri it gives 30–35 g dough balls, rolling to about 1 mm, cutting 5-inch rounds and cooking on a hot griddle without changing the colour.
The page describes pathiri as a Malabari food, mentions curry accompaniments and separately describes ari pathiri, vachchu pathiri and kunji pathiri.
Cited in: One of several Malabar pathiri forms