Kerala Pathiri || Rice Flour Rotis

Yields: 8 Servings Difficulty: Difficult Prep Time: 15 Mins Cook Time: 30 Mins Total Time: 45 Mins

Pathiri is a speciality in the Kerala Cuisine. It is a flatbread made with roasted rice flour, and water. This Pathiri is very popular in the Malabar regions of Kerala. It is said that the Pathiri has its origin from the Arabs influence in Kerala. It is very famous among the Kerala Muslims who serve this Pathiri with any spicy non-vegetarian meat dishes. There are a lot of variants in pathiri from nei pathiri( made with Ghee) poricha pathiri ( Deep Fried version ) and stuffed pathiri ( Stuffed with any meat/ vegetable stuffing).

Though the ingredients to make might be simple to look at, this pathiri needs a lot of attention and experience to prepare. The first step to get a perfect pathiri is to get the right ratio of rice flour to water. This is a key step, because if this is right, then we are more than half way to get a perfect pathiri. Next is to get a soft dough with extensive kneading and a perfectly shaped pathiri. If your pathiri puffs up like the way phulkas do, then you have achieved in making perfect pathiris. Do follow this recipe in each step and enjoy a perfectly soft pathiri with any spicy curry of your choice.


0/4 Ingredients
Adjust Servings


0/6 Instructions
  • Heat one and a quarter cup of water in a wide pan. Add a dash of salt and one teaspoon of coconut oil to it. Let it come to the rolling boil stage.
  • Set the stove to low flame. Add the roasted rice flour to the water and mix them until there are no dry parts of flour in it. Switch off the stove and cover with a lid.
  • Let it rest for 10 mins. After ten mins begin to knead the flour together to form a soft dough. Knead for about 10 mins to get a soft and nonsticky dough.
  • Keep it covered until use. Pinch out small sized balls from it. Keep them covered until use.
  • Dust the board with rice flour and begin rolling out the Pathiri until they are thin. Shape them to a circle using a circular bowl and trim the wavy edges.
  • Cook them in a dosa pan on a medium flame on both sides. It will puff up like the phulkas. Flip and cook on the other side. Remove and serve with any spicy curry of your choice.


  • I have used 1:1.25 cups of rice flour to water. This measurement is perfectly okay. If you feel that there are a lot of dry portions of flour, then consider sprinkling a few drops of hot water over the dough.
  • Kneading the dough while it is still warm is important. do not let the dough cool down completely before kneading. It will not make perfect pathiris.
  •  The excess rice flour used when rolling the pathiri will turn black and create black spots on the pathiri. Hence it is important to wipe off the dosa pan after each pathiri . This is important to achieve white pathiris.

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