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Ari Pathal (Rice Pathal)

Aari Pathal (Rice Pathal)

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Manjula Jain

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Recipe submitted by Dhanya Keloth

Aari Pathal (Rice Pathal)

Ari Pathal (Rice Pathal)

This bread is called Ari Pathal (Rice bread). This is my moms recipe (from Kerala) . It is normally served for breakfast or for snack, it can be eaten as it is or with potato masala curry or with chutney.
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Course rice
Cuisine Indian

Ingredients
  

Ingredients:

  • 1 cup Rice flour
  • 1/2 cup Coconut Grated -( if using dried shredded ones sprinkle some warm water ,mix and keep aside for it to soften)
  • ½ cup Chopped Shallots or red onions
  • 1 tsp Jeera
  • 1/2 tsp Salt – or to taste
  • 2 cups Water – (hot)

Instructions
 

Method

  • Roast the rice flour for about 5 minutes on medium heat . (don’t brown it)
  • Boil 2 cups of water on the other stove while You are roasting the rice flour
  • Transfer the roasted flour in to a wider bowl and make a well in the center .
  • Add salt and the half the water(straight from the stove) and mix with a spoon , slowly add the remaining water and give it a good mix. Keep aside for some time for it to cool
  • Meanwhile chop onions finely , keep the other ingredients ready
  • Now knead the flour with hand just like we do for chapattis
  • Heat oil on Medium high
  • Make lemon size balls( greasing hands with oil will prevent it from sticking)
  • Press gently each balls with palms just like we do for Kachoris. Shape the edges if needed( this is
  • Traditionally done on banana leaves but I shaped it on wax paper today. Zip-Loc bags can also be used)
  • Flip the pressed ones on hand and deep fry ( 5 min or until it turns light golden brown)
Tried this recipe?Let us know how it was!

Comments

7 responses to “Ari Pathal (Rice Pathal)”

  1. Jayasree N

    Actually it works and tastes better this way. Soak raw rice (puzhungalari and pachari equal measure) for 4 hours. Grind coarsely without adding water and add grated coconut, jeera, and button onion (shallots) and grind them together with the rice. If you use food processor, u can grind without adding water. Traditionally, it is done in stone mortar (aattukallu). If you are using mixer, then u can sprinkle water and you can use rice flour if you feel more water is there. Saunf can also be added in the batter without crushing so that bite can give a refreshing taste.

    And yes, it is is called neipathiri, though ghee is not used. Coconut oil is best for this. Flatten the batter on your hand or plastic cover or banana leaf and fry and have with chicken curry and for vegetarians, it goes awesome with mixed veg stew or potato masala curry or spicy coconut chutney.

    Hope this helps.

    Enjoy 🙂

  2. sadananda

    You can see jeera on top of the rice-patties – Forgotten step is – add jeera, coconut, and even small cut green chilles if you have, you can also add some fried gerund nuts or cashews nut pieces also.

  3. Vinitha

    Good One. Going to Try tomorrow..

  4. Sreeja Nair

    Onion and jeers ? When we should add this?
    I think after heating oil you should add jeera and after it crackles add the chopped onion and fry till brown. Next add this to the rice powder and knead dough. Isn’t it?

  5. Chitra ganesh

    Onion, jeera and all are kept ready but not used…. Hw was this receipe suggested?

  6. Shanza Sunil

    Dear Dhanya
    This is not Ari pathal . This neypathal . Pls correct the name . It will mislead the freshers .
    Thanks

  7. arundhati

    dont know how use of grated coconut, Onion & jeera made in this receipe. Pl add vedio to reduce confusion.

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