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Pathiri (Ari Pathiri)

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4.7 from 3 reviews

Pathiri / Rice Pathiri / Ari Pathiri

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Rice Pathiri or Ari Pathiri is a kind of thin traditional roti made from rice flour. It originated from Malabar region (northern part of Kerala) especially from the Muslims of Malabar region. Nowadays it is commonly served in all parts of Kerala. Pathiri is usually served for both breakfast and dinner along with gravy type curries. There are many varieties of pathiri recipes and here you can get a very simple and traditional Ari pathiri recipe.


  • Fine roasted rice flour (നന്നായി പൊടിച്ച്‌ വറുത്ത അരിപ്പൊടി) – 4 Cups
  • More rice flour for dusting and rolling – ½ Cup
  • Water (വെള്ളം) – 4 Cups
  • Ghee (നെയ്യ്) – 1 Table spoon
  • Salt (ഉപ്പ്) – to taste


  1. Boil 4 cups of water in a sauce pan adding ghee and salt.
  2. When it boils, reduce the flame, add fine roasted rice flour and mix it evenly with a spoon.
  3. Remove from the flame and keep it covered for 2 to 3 minutes.
  4. When the dough is still warm, knead it well with your hand till it is soft and smooth. (if it is too hot try dipping your hand in cold water while kneading). Add more water or rice flour, depending on the absorbency of the rice flour.
  5. Make lemon sized balls from the kneaded dough.
  6. Roll the balls like chappathi/poori to get thin round shape using chappathi roller/press by spreading rice flour over it.
  7. If required, cut it into perfect round shape using some cutter or lid of a steel tiffin box. The remaining parts can be used to make another one.
  8. Heat a flat non stick pan on medium flame, place the pathiri on it and wait for a few seconds and turn it to the other side. This time you wait for little more time and turn it again. Remove from the pan when it puffs up. Make sure that the pathiris are not getting brown. (do not use oil).
  9. Serve it with coconut milk and gravy type curry.


1) Fine roasted rice flour is mandatory for Rice Pathiri. Otherwise, I recommend not trying this recipe. (Pathiri rice flour is available in most of the Kerala grocery marts. You can use Idiyappam rice flour also)
2) A perfect kneading is required for good pathiris.


Copyright © 2013 - 2020 Shaan Geo. All Rights Reserved.

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Author: Shaan Geo

According to me cooking is an equal-opportunity talent and I find that anybody can cook. It is not limited by the age, profession, caste, colour or creed of a person. What is needed is the love for cooking. For me the passion for cooking does not stop in the kitchen, when I travel, I continue to be inspired by eating in some of the best restaurants around the world.

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18 comments on “Pathiri (Ari Pathiri)

Prepared Pathiri for the first time in my life!!! cant still believe that it was I who made the soft n yummy pathiris :) :). The measurements given above were right enough to make a perfect mixture… Proud to say that, it was successfull. Expecting more quick recipes like this :) :)

    Hi Jeni, Thanks a lot for the wonderful feedback. Nice to know that you done it well. I will be posting more quick and easy recipes in the near future.

Shuld we roast the store brought powders…. Thank u in advance…. :)

    You are welcome Nisha. It is not required to roast the powder if it is already roasted and packed. Please do share your feedback if you happen to try this recipe. Thank you.

Can I use Nirpara pathiri powder?

I am a Tamilian married to a malayalee and am truly grateful to the recipes you post, I am able to prepare and it tastes delicious.

    Asha, Thank you very much for the feedback. It is pleasure to know that you enjoyed the recipes posted here. Have fun in the kitchen :)

I agree that cooking is equal opportunity. I am also a software engineer, a male and a great cook.

    Nice to meet you Girish. Great to know that you love cooking very much. Hope to see you here often :)

Hi, Wonderful recipes, Visiting your site for first time. I am trying the pathiri recipe this weekend. It had been long since I tried something new in kitchen. I hail from Kanyakumari bordering Kerala, married to a gentleman in Chennai 😉 The cuisines vary lot, also I don’t want to lose the touch of those yummy recipes :) :) I am nervous and equally excited. Can I use Idiyappam flour for making this recipes? Thanks in advance.

    Anmol, Thanks a lot for the comment. Yes, you can use the Idiyappam flour for preparing pathiri. The rice flour for the pathiri should be fine and roasted. Hope this recipe will work out well for you. Happy cooking :)

Hi Shaan, I read your reply thanks for it. But its not the one I asked for. Yes it was the deep fried one I also had that once we were going for a trip to mysore. That is somewhere thorough wayanad route….

I never tried ari pathiri recipe thinking it will not come up the way it look. But surprisingly very attempt with your recipe it was thin, soft and tasty.

    Diji, I am really happy to know that you done the Pathiri well in your first attempt itself. Thanks a lot for the feedback and hope to see you here often.

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