- Roasted Rice flour (Pathiri Podi) : 2 glasses
- Water : 2 glasses or 2 cups of thin coconut milk
- Salt : to taste
- Oil/ghee : 2 tbsp
- The rice powder used is very fine. We can get lot of readymade Pathiri podi. Double Horse Pathiri podi is a good one.
- In a vessel boil 2 glasses of water with salt and 1 teaspoon oil or ghee. For softer Pathiri you can add the 2nd coconut milk. (If using readymade follow the method written on the cover)
- As the water boils add the rice flour with constant stirring (The ratio is 1 water: 1 rice flour). Take care not to leave the vessel unattended as the dough will get burnt. Simmer for 5 minutes and turn off the flame.
- When the dough is little cool enough to touch, knead the dough thoroughly with your hands by apply some coconut oil to your palms until it becomes uniformly smooth and less sticky. The Pathiri will be softer when the dough kneaded when is still hot.
- Make the dough into lemon size balls, and roll out with chapati roller or pathiri press just like rolling out Chapati.
- Make the Pathiri over a non-stick tawa in medium flame. Flip over after 10-15 seconds and press on the center with back of a flat spoon and wait till it puffs up. Wait for another 30 seconds. You should flip the pathiris when the steam is coming from it. Do not let the pathiri turn its colour, it should be white in color.
- You can serve it as it is with any non veg. curry. It is served traditionally by dipping in the thick 1st coconut milk before serving along with Chicken curry, Mutton curry or Beef curry.