23 Jan Pathiri with Ragi / Soft Ragi flatbread
Pathiri is an authentic soft, flatbread from coastal Malabar region of Kerala. Among Muslim community, pathiri is a popular dish for Iftaar during Ramadan time. However, on normal days, you can have it as a maincourse dish. True to its name Ari pathiri, traditional pathiri makes use of Rice flour. But I have used Ragi flour along with rice flour to make this Ragi Pathiri. The result is equally soft pathiris along the lines of Ari Pathiri.
Ragi pathiri is a perfect recipe for dinner that you can have with any spicy veg curry like Vegetable Kurma & Vegetable sagu. It is a very healthy roti for gluten free option.
- 1/2 cup Ragi flour
- 1/4 cup Rice flour
- 1 cup water
- 1 tsp coconut oil
- 1/2 tsp salt
- Roast the ragi flour till it gives a nice aroma. Make sure not to over roast.
- Roast the rice flour the same way.
- Boil 1 cup water with oil and salt.
- Once the water starts boiling, reduce the flame and add the ragi flour.
- Keep stirring till it forms a lump.
- Switch off the flame, remove the vessel and keep it covered for 10 minutes.
- Add the roasted rice flour and knead both together to make a soft dough.
- Divide the dough into small lemon sized balls.
- Roll the balls with roti roller into thin rounds. Make it as thin as possible.
- To have smooth edges and to make same sized pathiris, cut the rolled pathiri into perfect shape using a lid of steel container.
- Heat a tawa on a medium flame. Add one pathiri, cook for a few seconds on on side and turn it over.
- Cook the other side for a little longer.
- Turn it again and wait for it puff up. You can press the sides gently to aid puffing.
- Remove from the pan. Do not overcook the pathiris and do not use oil.
- Do not use oil for cooking
- Cook on a slow flame for few seconds. Do not overcook pathiris.
Check for more healthy millet recipes here