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# Pathiri Recipe
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| **Prep time** | 5 min |
| **Cook time** | 20 min |
| **Total time** | 25 min |
| **Serves** | 13 roti |
## Ingredients
* 1 cup rice flour *(fine)*
* 1¼ cup water
* 1 tsp coconut oil
* ½ tsp salt
## Instructions
1. firstly, in a tawa dry roast 1 cup rice flour on low to medium flame for 5 minutes.
2. in a large kadai take 1¼ cup water, 1 tsp coconut oil and ½ tsp salt.
3. get the water a vigorous boil.
4. further, simmer the flame, and add roasted rice flour.
5. mix continuously until the dough is formed.
6. now turn off the flame, cover and rest for 5 minutes.
7. furthermore, with oil greased hands, knead and combine together.
8. pinch a ball sized dough. remaining dough cover and keep aside, do not allow to dry.
9. dust rice flour slightly and start to roll.
10. roll as thin as possible dusting rice flour as required.
11. cut the pathiri to round shape to seal any broken edges.
12. now heat non stick tawa to medium heat and place rolled pathiri / rice roti.
13. cook for 30 seconds on low to medium flame on both sides without browning it.
14. press gently puffing up the pathiri. do not roast more as the roti turn hard.
15. finally, serve ari pathiri dipped in coconut milk or with curry or chutney.
## Step-by-step
firstly, in a tawa dry roast 1 cup rice flour on low to medium flame for 5 minutes.
cool the roasted rice flour to room temperature.
in a large kadai take 1¼ cup water, 1 tsp coconut oil and ½ tsp salt.
get the water a vigorous boil.
further, simmer the flame, and add roasted rice flour.
mix continuously until the dough is formed.
now turn off the flame, cover and rest for 5 minutes.
transfer the dough to a large bowl.
furthermore, with oil greased hands, knead and combine together.
punch and knead to smooth non-sticky dough. be careful, as the dough is going to be very hot.
pinch a ball sized dough. remaining dough cover and keep aside, do not allow to dry.
dust rice flour slightly and start to roll.
roll as thin as possible dusting rice flour as required.
cut the pathiri to round shape to seal any broken edges.
now heat non stick tawa to medium heat and place rolled pathiri / rice roti.
cook for 30 seconds on low to medium flame without browning it.
flip over and cook both sides. press gently puffing up the pathiri. do not roast more as the roti turn hard.
finally, serve **ari pathiri** dipped in coconut milk or with [curry](https://hebbarskitchen.com/recipes/indian-curry-recipes/) or [chutney](https://hebbarskitchen.com/recipes/indian-chutney-recipes/).
## Video
## Notes
* firstly, use fine rice flour to have smooth and soft rice roti.
* also, knead the dough when it is hot/warm, else it is difficult to have soft pathiri.
* additionally, adding coconut oil helps to get a non-sticky dough.
* furthermore, add more water if required depending on the quantity of rice flour.
* finally, **ari pathiri recipe** tastes great when prepared soft and served with spicy curry.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/ari-pathiri-recipe-malbar-rice-pathiri/](https://hebbarskitchen.com/ari-pathiri-recipe-malbar-rice-pathiri/)
