Saturday, 8 September 2012

Pathiri | No-rise rice pan cake | Kukskitchen

I started making pathiri only a few years back. I have fallen in love with it ever since. It is not only quicker to make than most breakfasts and requires no preparation what so ever. Presented is what I do to make my pathiris.

The method might seem long because it includes all fail safe mechanisms too. Real time cooking takes not more than a minute or two per pathiri.

- I usually get 6-7 pathiri's from this recipe.


Rice flour ( I use appam/idiyappam powder, any fried rice flour would do) - 1 cup
Water - 1 cup
Salt to taste
Ghee - 1tsp


- In a pan heat water with ghee and enough salt.
- Let it boil well and turn off flame.
- Add the rice flour to it and mix well with a spoon. I find wooden spoons do the job better.
- The aim of the next few steps is to roll pathiri discs while the dough is still warm.
- Transfer dough to a plastic container so heat isn't lost by conduction.
- Cover the container with cling film so dough doesn't get dry and crusty.
- Take half of the dough and deal with it first whilst the other half is resting in a cling film wrapped plastic container.
- Take a large lemon sized ball of dough, knead well, smooth the surface and roll out using rice flour as dusting if needed.
- The dough starts to crack if the temperature is too hot or too cold. The optimum temperature is when u can handle the dough with ur hands and it feels just a bit too warm but u can still knead it.
- Don't worry about the shape as you are going to cut a perfect round with a knife using a quarter plate or cereal bowl turned upside down.
- Transfer to skillet immediately. With your finger or brush smear a few drops of water to the top side to prevent it from cracking. Cook on medium heat.
- After about 30 sec the bottom side would be cooked. Make sure not to burn your pathiri at this stage.
- After another 30 sec the now bottom side would be cooked.
- Turn it over again.
- Now that both sides are cooked you can apply even medium pressure on the top side using kitchen towel or tea towel. You can see your pathiri happily blistering to a one large blister.
- Repeat with the rest of dough and then do the same with the second half too.

- If making more pathiris I advice making them in batches of the above recipe as I find it hard to get the temperature right when using more dough. Up to 1 1/2 cups of flour is my maximum capacity at a time. You can reuse the same pan to boil water.

With the left over and cut-out-to-make-shape dough you can make steamed peechappodi, which is my dad's favourite -

1) savoury - add cumin seeds.

2) sweet - add sugar and coconut

I frequently eat it with egg curry although it goes well with spicy chicken curry and chana curry too.

Sherin Deepu


  1. Replies

  2. nice combination dear

  3. I LOVE pathiris!! breakfast, lunch or dinner, pathiris are a huge fav of mine!:)

    1. Mine too dear. And they r ready in no time :)

  4. Adipoli pathiri Sherin, I love this version. Thanks for sharing with Favorite recipes event: Breakfast recipes

    1. Thanks swathi. What is ur version dear. Does it use ground rice?

  5. Thanks for linking this recipe to my event.PERFECT.


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 I'm Sherin, aka kukku. 

A happy wife, an excited mum, a  responsible doctor , a friend's friend , a thankful daughter, a thankful sister and  an enthusiastic cook, food writer and food photographer . That's me in a nut shell.

A doctor in my day job and a food writer and food photographer by night. I came in to cooking because of the people around me, be it the women in family who are amazing cooks or the men who luv to eat. My husband is my pillar of support and my son is my best critic. :) Started cooking while I was at school, my first attempt being a sweetie, no surprise there for people who know me. I got interested in cooking more after marriage, as most girls do. My experiments with food blossomed after coming to the UK, where the grocery stores opened up a variety of foodie opportunities for my hungry tum.

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