Kai Pathiri – with grated Coconut

Kai Pathiri – with grated Coconut

  Kai Pathiri is a traditionally made version of Rice Pathiri which incorporates the flavors of fresh coconut, shallots and fennel seeds.  It is hand pressed  by flipping a small disk of the dough between the palms, till stretched, flattened and forms a circular roti shape. It is then roasted on both sides in an earthen pot. In modern day it can be gently pressed using a chapathi press and then roasted on a non stick or cast iron tawa. Unlike the fine Rice Pathiri ( see Pathiri Recipe) Kai Pathiri does not  need to be rolled using a pin. However it still remains very soft  and puffs  perfectly.

 

Kai Pathiri – with grated Coconut

Recipe Type: Bread and Breakfast / Traditional Author: Recipes ‘R’ Simple Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 4

Ingredients:  (You will need a Chapathi Press and 2 sheets of Grease Proof / Wax/ Butter Paper)

• 1 ½ cups fine rice flour
• 1 ½ cup coconut
• ¾ tsp fennel seeds
• 4 small shallots
• 2 cups  water
• salt to taste

Method:

• Grind the coconut, shallots and fennel to a  paste. This can be semi course or fine, depending on your taste. You can add a tiny bit of the water if needed. I like my pathiri softer so I grind it smoother.
• Add water, salt and a drop of oil to a large mouth pot (uruli). Bring the water to a boil.
• Add the coconut paste and stir.
• Now add the rice flour, a little at a time with one hand while stirring with the other.
• As this batter thickens into a dough, stir well to get all the dry, loose flour moistened. Cover  the pot for 5 minutes.
• Dump the dough into a heat proof ziploc bag.
• Knead inside the bag using a towel to protect your hands from the heat.
• Knead till you a get a soft smooth dough.
•  (Using the heat proof bag, helps to speed up this process and get great results)
• Divide into large lime sized balls.
• Flatten into smooth disks. Then press between hands OR using a chapthi press. (Lay the butter paper below and on top of the disk and press gently but firmly.)
• You will get a nice smooth, flat, circular roti.
• Heat an earthen pot or  non stick pan, and roast till you see tiny bubbles on one side.
• Turn over and cook the other side. Help the Kai Pathiri to puff up by pressing gently on the pathiri with a plastic spatula.
• Place in a casserole dish and repeat with remaining discs.
• Serve with Chicken Curry.

Kai Pathiri – with grated Coconut

Try it and let us know – Kai Pathiri – with grated Coconut .