Nice Pathiri is a soft, white, rice-based flatbread from the Malabar region of Kerala. It’s an important part of the Mappila (Muslim) cuisine, especially served during special occasions, Iftar, or alongside meat and egg curries. Light and soft, it pairs well with spicy gravies and is easy to digest.
The main ingredient is roasted rice flour. Water is boiled with a pinch of salt and sometimes a bit of oil. The rice flour is added to the boiling water and mixed to form a soft dough. Once slightly cool, the dough is kneaded until smooth and then rolled out into thin, round discs-just like chapati but lighter in texture.
The rolled pathiris are cooked on a hot tawa without oil, flipping both sides until they puff slightly and turn white. The texture is soft and thin, making it ideal for soaking up curries.
Nice Pathiri is usually served with Malabar chicken curry, beef roast, or egg roast. It’s also enjoyed with sweetened coconut milk, especially for a lighter or special breakfast option.
Some of the best curries to pair with nice pathiri include Malabar Chicken Curry (rich with roasted coconut or coconut milk), Mutton Curry (Erachi Curry), Egg Roast, Fish Curry with Coconut Milk, and even Kadala Curry for a vegetarian choice. These curries offer the right amount of spice and gravy to soak into the soft pathiri, making the meal more flavourful and satisfying. Pathiri also goes well with sweetened coconut milk, a common side in many traditional homes.
Simple, light, and traditional-nice pathiri is a staple in many Malabar homes and a great alternative to chapati or appam for those who prefer rice-based breads.
Malabar Nice Pathiri
Description
Pathiri / Malabar Pathiri / Nice Pathiri / Rice Pathiri is the most famous delicacy from the Malabar region after biriyani. It’s very easy to make.
Ingredients
Instructions
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First of all, in a pan, boil water with salt and ghee.
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When it starts to boil, add rice flour little by little, stirring continuously to form a dough-like mixture. (Don’t worry — we’ll make a perfect dough.)
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Turn off the flame, cover with a lid, and let it sit for a while.
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When it’s cool enough to handle, knead it into a smooth dough using your hands.
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Now, make lemon-sized balls, dust them with rice flour, and roll each one out with a rolling pin — as thin as possible.
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Heat a tawa, place a pathiri on it, and gently press it to help it puff up. Just a few seconds on each side is enough. Do not let it burn or form brown spots.
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Cook both sides. Your Pathiri is ready.
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It tastes best with sweetened coconut milk or chicken curry.