Wednesday, May 12, 2010

Plain Aripathiri (Rice paratha)

If u remember, I've posted another variety of aripathiri under the label, Sunday Funday much earlier in this blog.. Now this one includes a li'l more effort & time and why not, its worth the effort! Am sure most of us have been hearing about aripathiri for a long time, especially from your muslim friends, especially malabar keralites n neighbourhood however, have not taken the chance to prepare it, right..? try it out for once and am sure, your hubby wouldn't let you sit idle again! Oh!! am I scaring you..? hey, its not hard if you find making chappathis easy:)! Anyways, try it out n make ur hubby spellbound!


Roasted rice flour : 1 cup
Salt : 1/2 tspn or as required
Water : 2 cups
  • Boil water along with salt in a bowl. Once really boiled, reduce flame and add rice flour gradually and mix thoroughly using a spatula to make a smooth dough. Remove from flame, keep aside to cool.
  • Once cool, knead thoroughly with your hands to avoid lumps. Remember, consistency of the dough would be similar to that of chappathi or even a bit more loose. 
  • Make small balls out of it as you do for chappathi.
  • Take a chappati/poori presser, coat both sides with a little oil and press each of these balls to obtain an 'uncooked aripathiri' hich would resemble the size of a poori.
  • Take a chappathi roller (chappathi palaka) n roll each of the pressed aripathiris to make it even slimmer n softer resembling a chappathi. You may sprinkle a little rice flour over the aripathiris and then roll them to a bigger size.
  • Heat a tawa and put the pathiri on it turning occasionally until it puffs up and gets cooked. Its advisable to press them occasionally for quick cooking and softness. 
  • Remove the aripathiri once cooked and wipe the tawa off the charred flour with the help of a dry cloth. 
Goes best with potato curry, chicken curry, mutton curry, veg korma, etc... !!!

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