How to prepare Ari Pathiri
- Fine roasted rice flour – 4 Cups
- More rice flour for dusting and rolling – ½ Cup
- Water – 4 Cups
- Ghee – 1 tbsp
- Salt – to taste
Boil 4 cups of water into sauce pan adding ghee and salt.
When it starts boiling reduce the flame and add fine roasted rice flour and combine it well with a spoon.
Remove it from flame and keep it covered for 2 to 3 mins.
When the dough is still warm, knead it well with hands until its smooth and soft if its too hot try dipping it with your hand in cold water when kneading. Add more water or rice flour which depends on absorbency of rice flour.
Make lemon sized balls from kneaded dough.
Rol the balls into poori or chapathi size to get round shape using chaapthi roller or press it by spreading rice flour to it.
When needed cut into perfect round shape with the help of cutter or lid of a steel tiffin box. Remaining parts can also be used to make another one.
Heat a flat non stick pan on medium flame, place pathiri over it and wait to cook for few seconds and wait until its cooked and turn to another side. Time you wait for little more time turn again. Remove from pan when its puffs up. Dont make brown.
Serve it with coconut milk and gravy type curry.