Malabar Style Ulli Pathiri
Soft and delicious traditional Malabar-style Ulli Pathiri made without deep frying. A healthy, aromatic breakfast or snack that pairs perfectly with chicken curry or stew.
Ingredients
Method
- Instructions (തയ്യാറാക്കുന്ന വിധം)
- Boil the Water: Take a pan and pour 4 cups of water into it. Add the required amount of salt and a little oil (or ghee) to the water. Let it boil well.
- Add Rice Flour: Once the water boils well, keep the flame on low. First, add 2 cups of rice powder and mix well. If the mixture feels too watery, mix in an additional 1/2 cup of rice flour (total 2.5 cups) until you get the right consistency.
- Cook and Rest: Mix thoroughly until the moisture is absorbed and the dough becomes dry and soft. Turn off the flame and transfer the dough to a large bowl to let the heat reduce slightly. Cover it with a lid so it doesn't dry out.
- Knead with Ingredients: Once the dough is cool enough to handle, add the finely chopped onions, chopped coriander leaves, and 1/2 cup of fresh grated coconut. Knead the dough well. (Tip: Wet your hands slightly with water if it's sticky).
- Make Balls: Divide the dough into small, equal-sized balls (around 16 balls). Roll them smoothly between your palms without any cracks.
- Press/Flatten: Place a ball on a butter paper or plastic sheet, apply a little oil on it, cover it with another sheet, and press it flat evenly using a plate or a press.
- Cook: Heat a tawa/pan. Place the flattened pathiri on the hot pan. Cook on both sides, applying a very little ghee on top for a nice aroma and soft texture.
- Store & Serve: Transfer the cooked pathiris into a casserole and brush a little more ghee in between layers to keep them soft and fragrant. Serve hot with chicken curry, vegetable stew, or kuruma!
Video
Notes
Note: Make sure to close the casserole lid immediately after placing the hot pathiris inside and brush a little ghee in between the layers to keep them soft and fresh for a long time.
Note: If the dough feels a bit too watery initially, don't worry—you can add a little extra rice flour (as shown in the recipe) to get the perfect soft consistency. Wetting your hands slightly with water while kneading will also make it much easier.
Note: You can replace coriander leaves with finely chopped moringa leaves (murungai ela) or fenugreek leaves (uluva cheera) to make this pathiri even healthier and more nutritious for kids.