Pathiri / Thin Rice Roti  ratingratingratingrating

Slide 1
Slide 2

Preperation Time: 20 min.

Cooking Time: 5 min.

Serves: 2 - 3


Roasted rice flour / Pathiri podi - 1 cup

Water - 1 cup

Salt - to taste

Ghee - 1 tsp

Preparation Method

Boil water with salt.

Add rice flour little by little and stir constantly with a spatula until all the water is absorbed by the rice powder.

Let it cool.

Then knead with hand (similar to making chappathy dough) until soft. A well kneaded dough makes the pathiri soft and helps to puff up.

If it is sticky you can add 1 tsp of ghee.

Make lemon sized balls with this and roll out using chapathi roller until you get thin round pathiri. It should be as thin as paper. (You can use round vessel to cut the edges to get perfect round shape)

Keep a tawa on a medium flame and heat it. (refer note)

Transfer pathiri into the hot tawa and gently press so that it will puff up (as shown in picture 2).

Then turn it over.

When it is fully puffed up remove it from the pan.

Repeat the same for rest of the pathiris.

Serve hot with any curry of your choice..


Low flame and extra high flame will not make pathiris good and will end up in crispy pathiris.

The pathiri shouldn't be brown it should remain white.

Add Ratings and Comments        Print

Name: Manjula
Rating: VeryGood
Comment: Dough came out very well. But my pathiri was not as thin as yours. Still I loved it.Thanks for sharing.

Name: Dalvinder Singh
Rating: VeryGood
Comment: Really tasty and delicious.I had it with Korma and everyone liked the combination.

Name: shyama
Rating: VeryGood
Comment: I have tried to make pathiri many times..but with this time, it came out very well..thank you for the recipe

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