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Рецепт Pathiri - No-rise rice pancake
by Sherin Deepu

Pathiri - No-rise rice pancake

I 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

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  Indian
Приготовление: Порций: 7

Хорошо сочетается: egg curry, chicken curry, indian chicken curry

Ингредиенты

  • Ingredients
  • Rice flour ( I use appam/idiyappam powder, any fried rice flour would do) - 1 cupWater - 1 cup
  • Salt to taste
  • Ghee - 1tsp

Инструкции

  1. Method
  2. In a pan heat water with ghee and enough salt.
  3. Let it boil well and turn off flame.
  4. Add the rice flour to it and mix well with a spoon. I find wooden spoons do the job better.
  5. The aim of the next few steps is to roll pathiri discs while the dough is still warm.
  6. Transfer dough to a plastic container so heat isn't lost by conduction.
  7. Cover the container with cling film so dough doesn't get dry and crusty.
  8. Take half of the dough and deal with it first whilst the other half is resting in a cling film wrapped plastic container.
  9. Take a large lemon sized ball of dough, knead well, smooth the surface and roll out using rice flour as dusting if needed.
  10. 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.
  11. 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.
  12. 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.
  13. After about 30 sec the bottom side would be cooked. Make sure not to burn your pathiri at this stage.
  14. After another 30 sec the now bottom side would be cooked.
  15. Turn it over again.
  16. 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.
  17. Repeat with the rest of dough and then do the same with the second half too.
  18. I usually get 6-7 pathiri's from this recipe.
  19. 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.
  20. 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.
  21. I frequently eat it with egg curry although it goes well with spicy chicken curry and chana curry too.
  22. Enjoy!