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With rich culinary flavours Kerala has become one of the top destinations for foodies across the country. Be it the classic breakfast- puttu and kadala curry or seafood like karimeen pollichathu, this state has something for everyone. But have you ever tried pathiri? It is a traditional pancake that is made from rice flour and is a staple dish among the Mappila Muslim community in the Malabar region of Kerala. This soft flatbread is extremely versatile and goes well with a variety of curries, particularly chicken and fish dishes. Here are six different types of pathiri dishes that you can prepare at home to bring the traditional flavours of Kerala to your plate.
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Ney Pathiri
Ney pathiri, meaning "ghee pathiri," is a deep-fried version of the classic bread. It is prepared by adding ground onion and cumin seeds to the rice flour dough, which is then shaped into small discs and fried in oil. This crispy and flavourful bread is best served with spicy curries like kurma or Kerala-style egg roast curry.
Kannu Vacha Pathiri
Also known as "madakku pathiri," it is a folded or layered version of pathiri. This bread gets its name from the four corners of the bread, which are folded in such a way that they resemble eyes ("kannu" in Malayalam). The layers give the bread a texture similar to that of Kerala parotta and is made with a combination of wheat flour and maida. Kannu vacha pathiri is traditionally served with dry or roasted meat dishes.
Meen Pathiri
This steamed fish-stuffed pathiri is mostly relished during special occasions like weddings and Ramadan. It consists of a soft rice flour dough filled with a spicy fish masala (usually kingfish or other firm, boneless fish). The pathiri is then steamed to perfection and is ideal to enjoy for a festive dinner.
Chatti Pathiri
It is one of the most famous variations of pathiri and is quite similar to lasagna. Chatti pathiri uses both savoury and sweet fillings and is traditionally enjoyed during special occasions like festivals. In the savoury version, shredded chicken is used as a filling, while the sweet version includes a mixture of beaten eggs, sugar and nuts. It is also served with masala chai as an evening snack.
Thenga Pathiri
Also known as coconut pathiri, this is a popular Malabari dish that is staple in the Ramadan menu. It is made by incorporating freshly grated coconut into the rice flour dough and is served with spicy curries. It is simple to prepare but very delicious, making it ideal for festive meals.
Rava Pathiri
Made with semolina or rava, it has a soft and fluffy texture, and you can enjoy it for both breakfast and dinner. Unlike other pathiris, this version does not require any fermentation. It pairs well with both vegetarian and non-vegetarian curries and rava pathiri is ideal for your last-minute meal preparation.