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
Ingredients
Instructions
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Pathiri / Malabar Pathiri/ Nice Pathiri / Rice Pathiri is the most famous delicacy after Biriyani from Malabar region. Its very easy to make
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First of all, in a pan boil Water with Salt and Ghee
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When it start to boil, ass Rice flour little by little, Stir continuously. to make a something like a Dough. (Don’t worry we will make perfect dough)
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Off the flame and Cover it with lid and keep it there for some time
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When its cool down enough to handle, Make a smooth dough with hand
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Now make lemon sized ball from it , dust tit with rice flour, and roll it with pin, as thin as possible
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Heat a tawa place each pathiri on hot tawa, Press it gently to puff it . Just few second is required. Never burn it (or brown dots)
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Cook both sides, And Pathiri is ready. Taste it best with sweetened coconut milk or Chicken curry