Beary Pathiri
Veg
Vegan
Soft, thin flatbreads made from rice flour and lightly cooked on a tawa — slightly thicker and sturdier than Malabar's neer pathiri, the Beary pathiri is the daily bread of the community, eaten for breakfast with egg roast or for dinner with chicken and mutton curries.
Cuisines
Beary
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
| 1 cup | basmati rice |
| 1 cup | coconut milk |
| 1 cup | water |
| 1 tablespoon | ghee |
| 1 teaspoon | salt |
| 1 teaspoon | sugar |
| 1 tablespoon | coconut oil |
| 1 teaspoon | cumin seeds |
| 1 cup | grated coconut |
| 1 tablespoon | chopped coriander leaves |
| 1 small | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
Instructions
- 1 Wash and soak the basmati rice for 30 minutes.
- 2 Drain the rice and grind it into a fine paste with a little water.
- 3 In a pan, heat ghee and add the rice paste, coconut milk, water, salt, and sugar.
- 4 Cook on low flame, stirring continuously until it thickens and leaves the sides of the pan.
- 5 Remove from heat and let it cool slightly.
- 6 Grease your hands with coconut oil and knead the dough until smooth.
- 7 Divide the dough into small balls and flatten them into discs using your palms.
- 8 Heat coconut oil in a pan and add cumin seeds.
- 9 Add chopped onion, green chili, and ginger-garlic paste, and sauté until the onions turn golden brown.
- 10 Add grated coconut and chopped coriander leaves, and sauté for another 2 minutes.
- 11 Place the flattened discs on the pan and cook each side until golden brown.
- 12 Serve hot with the coconut-onion mixture on top.
Tips
Ensure the rice paste is smooth to get a soft texture for the pathiri.