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Ingredients
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Quantity |
| Rice Flour |
(Roasted) 500 g |
| Water |
450-500 ml |
| Salt |
to taste |
Basic Dough
Bring water to a boil. Add salt. Add the flour into the water and cook over a simmering flame. Allow the mixture to cool. Knead to a smooth dough, free of lumps.
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Ari Pathiri
Make 30-35 g balls from the basic dough. Roll out as thin as possible (1mm). Cut the pathiri using cutter into rounds of 5 inches diameter. Cook on a hot griddle with out changing the colour. Serve hot.
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Vachchu Pathiri
Make balls weighing 110-125 g from the basic dough. Roll out into pathiris of 5 inches diameter. Place between two banana leaves and cook on a medium hot griddle. Remove the banana leaf before serving.
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Kunji Pathiri
Make small pellets of 1 cm diameter from the basic dough. Press between the thumb and forefinger into small circles of 1.5 cm diameter. Steam for 3-4 minutes. Serve hot with fish or chicken curry. |
Courtesy : Fortune Hotel, Kozhikode
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