Crafting Pathiri with Love: The Ultimate South Indian Flatbread Experience
Thin, soft rice-flatbreads from Malabar—made plain or stuffed with coconut-jaggery—perfect with curries, coconut milk, or as a sweet snack. Simple ingredients, traditional technique, and delicate texture.Learn how to make authentic Plain and Stuffed Pathiri — soft, thin rice flour flatbreads from Kerala’s Malabar coast. Step-by-step instructions, tips, and serving ideas for perfect results.
Prep Time
10 min
Cook Time
20 min
Serving
8
Difficulty
Intermediate
Information About the Recipe
Pathiri is an ultra-light rice-flour flatbread from Kerala’s Malabar region. It’s gluten-free, naturally vegan, and relies on correct dough hydration and gentle rolling for the signature soft, pliable texture. Plain Pathiri showcases the neutral, comforting rice flavor; Stuffed Pathiri adds a sweet, aromatic coconut–jaggery center for a dessert-like variant.
Ingredients
- Plain Pathiri
- 2 cups rice flour (preferably fine, non-glutinous)
- 1¼ cups hot water (adjust as needed)
- ½ tsp salt (or to taste)
- Extra rice flour for dusting
- Ghee or oil for brushing (optional)
- Stuffed Pathiri (adds)
- 1 cup grated fresh coconut (or desiccated + little water)
- ½ cup grated jaggery (adjust sweetness)
- ½ tsp cardamom powder
- Optional: a pinch of salt in filling
Nutritional Information
- Calories: 140
- Carbohydrates: 30 g
- Protein: 3 g
- Fat: 3 g
- Fiber: 1.5 g
- Gluten: 0 g
Directions
1. Make the Dough (Plain & Base for Stuffed)
- Place 2 cups rice flour and salt in a bowl.
- Pour hot water slowly while mixing with a spoon/fingers until mixture becomes crumbly.
- Let cool a few minutes until warm to touch.
- Add small amounts of water and knead into a smooth, pliable dough (similar to chapati dough). Avoid over-wetting — dough should be soft, not sticky.
- Cover and rest 20–30 minutes.
2. Prepare Stuffing (for Stuffed Pathiri)
- Mix grated coconut, jaggery, and cardamom powder. If jaggery is hard, warm slightly and mash so filling is moist and slightly sticky.
- Keep spoonfuls ready for stuffing.
3. Shape Pathiri
- Dust work surface with rice flour. Pinch a golf-ball–sized portion of dough.
- For plain: flatten with your palm or roll gently into a thin disc (~5–6 inches). Use rice-flour–lined parchment or plastic to help roll without tearing.
- For stuffed: flatten a small disc in your palm, place 1 tsp–1 tbsp filling in center, gather edges, seal completely, then gently flatten into a round disc. Use a rolling technique between two sheets of rice-floured plastic/parchment to avoid leaks.
4. Cook
- Heat a non-stick tawa or flat skillet on medium.
- Place the flattened pathiri on the hot pan. Cook until light brown spots appear and it puffs slightly—about 30–60 seconds per side.
- Brush with a little ghee or oil while cooking if desired.
- For stuffed pathiri cook a bit longer on low-medium so filling softens but doesn’t ooze.
5. Serve
- Serve hot. Plain Pathiri: with coconut milk, mild curries, or seafood gravies.
- Stuffed Pathiri: with warm sweetened coconut milk, or as a snack/dessert.
6. Tips & Variations
- Use very hot (not boiling) water to hydrate flour — it helps gelatinize rice and gives a softer texture.
- If dough cracks while rolling, sprinkle a few drops of water and knead briefly. Resting helps.
- Rolling trick: place dough between two plastic sheets or banana leaf to roll evenly without sticking.
- Variation: add a pinch of cumin or grated ginger to the dough for savory notes.
- Whole-grain option: mix 25% brown rice flour for nuttier flavor (texture will change).
- Make ahead: shaped pathiris can be refrigerated briefly and cooked later; reheat on pan, not microwave, for best texture.
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