Pathiri, a specialty of Kerala Muslims, is a rice flour roti. The name pathiri comes from the Arabic word ‘fateerah’, meaning pastry. My family would prepare pathiri for almost every party at home. It was always a hit with guests. They are so light and airy. It is usually had with chicken or mutton curry in the main course. Although, many enjoy it with sweetened coconut milk (me being one of the many). Try pathiri the next time you want a change from regular rotis, it is so worth it! 🙂


  • Prep time – 20 minutes
  • Cook time – 10 minutes


  • Fine Rice Flour – 1 cup
  • Water – 1.5 cups
  • Oil – 1/2 tsp
  • Salt to taste


  1. Bring water to a boil, then add the oil and salt
  2. Turn the heat down to low and add the rice flour slowly, stirring well to cook evenly and avoid lumps
  3. Take it off the stove and then knead well into a soft dough (Do not add any more water while kneading)
  4. Divide the dough into small balls, sprinkle some rice flour on it and roll out into thin round shapes using a chapati stone and rolling pin
  5. Use a cutter to trim the ends so that it is neat
  6. Meanwhile, heat a tawa (flat nonstick pan) on the stove
  7. Place the pathiri on the hot tawa and let it cook on one side. Then flip and let it cook on the other side till it puffs up
  8. Serve warm or keep warm in a serving dish 🙂



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