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Pathiri is a soft bread made from the South Indian state of Kerala. Crushed rice is made into a white dough and baked on pans called oadu. After preparation, sometimes pathiri is soaked in coconut milk, to keep it soft and to improve the taste.
  Rice flour 1 Cup (16 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Salt To Taste
  Coconut milk 1 Cup (16 tbs)

1. Boil water and salt, add the rice flour and mix well and take it of from fire. Cool and knead the dough well.
2. Shape into small balls and roll out the balls into thin chapathi.
3. Heat a pan and place a chapathi on it. After few seconds turn it over. When it puffs up remove it from the pan.
4. Before serving dip each pathiri in coconut milk. Goes best with spicy and gravy mutton or chicken curry.

Recipe Summary

Side Dish
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes
Pathiri is a special Mappila bread prepared with rice flour.They make different varieties of pathiri like steam cooked Meen Pathiri (made of Fish), shallow fried Kannan Pathiri (shaped as eye), Adukku Pathiri (made with layered rice& egg), Egg Dipped Pathiri, Meat Pathiri, Coconut Pathiri... and many more. Pathiri in all its dry varieties can be tried out as perfect accompaniments to the dense coloured meat preparations. The difference between various pathiris comes from the rice that they are ground from. Biriyani Rice & Ponni rice are mostly use for preparing Pathiri’s in Kerala.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 286 Calories from Fat 134

% Daily Value*

Total Fat 16 g24.6%

Saturated Fat 13.8 g69.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 106.6 mg4.4%

Total Carbohydrates 34 g11.2%

Dietary Fiber 2.3 g9.3%

Sugars 2.2 g

Protein 4 g7.4%

Vitamin A Vitamin C 3%

Calcium 1.4% Iron 6.6%

*Based on a 2000 Calorie diet


Pathiri Recipe