The tradition & historical record
2 min read · 2 sourcesPathiri (Malayalam: [pɐtː̪iɾi]) is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar region in Kerala State of Southern India. Pathiri is a popular dish among the Muslims in Kerala. 1
Origin
Pathiri belongs to the Mappila cuisine of the Malabar coast, made through centuries of contact with Arab traders who stayed in the region during long trading voyages. The name is commonly linked to the Arabic fateer, a flatbread, and the dish is thought to have adapted that form to local ingredients by using rice flour in place of wheat, as rice was more readily available in Malabar. During Ramadan it is a staple of the iftar meal. 1
Preparation
Pathiri is made by kneading rice flour with hot salted water into a soft dough, dividing it into small balls, and rolling each one out into a thin disc. The discs are cooked on a hot griddle until they puff up, and are often eaten with meat or fish curries and with coconut milk. 1
Varieties
Pathiri is made in many forms across Malabar. Neypathiri is fried in ghee, while meen pathiri is stuffed with fish and irachi pathiri is a variant made with meat. Baked and layered versions include chatti pathiri. A thicker type, wrapped in a plantain leaf and eaten with coconut milk and sugar, is called pathal or orotti. 1
The text above is adapted from the Wikipedia article “Pathiri”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. 1
Pathiri is Indian Food, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. 2
The source record links this tradition to 1 external register, which can be verified through the citation. 2