Ingredients:
1. Roasted Rice Flour - 2 cups (or any pathiri powder you get in stores)
2. Water - 2 cups
3. Salt to taste
Preparation:
1.Sieve the pathiri powder using a fine mesh
2. Boil the water in a bottomed vessel. Add salt to it and simmer
3. Add the roasted rice flour slowly and stir continuously on low heat without allowing it to burn at the bottom
4. Cover it and keep on low flame for 5-10 seconds and switch off the flame
5. Knead the dough with a spoon as it will be very hot at this point
6. When it reach a warm condition, knead the dough with both hands for 5 minutes till it gets a soft texture. Do not add any extra water to it
7. Make smooth lemon sized balls out of the dough
8. Dust the rolling board and rolling pin with some rice powder and roll it into 4-5 inches round to make a thin pathiri. Or you can use a chapathi press to make a thin pathiri
9. Heat tawa on medium flame and place the pathiri on it, rotating in between
10. When the pathiri starts bubbling turn it upside down
11. Gently press it with a spatula and wait till it rise up in a single puff, it will take only a few seconds. It makes the pathiri soft
12. Clean the brown powder on the tawa with a dry cloth after each pathiri is done before putting the next. The pathiri should be white not brown
Serve hot with chicken curry, egg curry or any curry of your choice
1. Roasted Rice Flour - 2 cups (or any pathiri powder you get in stores)
2. Water - 2 cups
3. Salt to taste
Preparation:
1.Sieve the pathiri powder using a fine mesh
2. Boil the water in a bottomed vessel. Add salt to it and simmer
3. Add the roasted rice flour slowly and stir continuously on low heat without allowing it to burn at the bottom
4. Cover it and keep on low flame for 5-10 seconds and switch off the flame
5. Knead the dough with a spoon as it will be very hot at this point
6. When it reach a warm condition, knead the dough with both hands for 5 minutes till it gets a soft texture. Do not add any extra water to it
7. Make smooth lemon sized balls out of the dough
8. Dust the rolling board and rolling pin with some rice powder and roll it into 4-5 inches round to make a thin pathiri. Or you can use a chapathi press to make a thin pathiri
9. Heat tawa on medium flame and place the pathiri on it, rotating in between
10. When the pathiri starts bubbling turn it upside down
11. Gently press it with a spatula and wait till it rise up in a single puff, it will take only a few seconds. It makes the pathiri soft
12. Clean the brown powder on the tawa with a dry cloth after each pathiri is done before putting the next. The pathiri should be white not brown
Serve hot with chicken curry, egg curry or any curry of your choice
No comments:
Post a Comment