‘Pathiri’ or rice pancake is an age old and popular breakfast from my home town in South India .It can be had for lunch or dinner as well.As the name suggests , rice pancake uses rice flour .Rice is the staple food in most parts of Southern India.In the earlier days and even now, people grow their own paddy in villages.Once ready they harvest ,dry and thrash it to de-husk .The milling process removes the husk, bran layer and germ .The final product obtained is the white rice .The brown rice is the non milled version.For ‘Pathiri’ preparation , we usually use the white rice .The rice is soaked in water for few hours .It is then completely drained ,powdered and heated up on low flame until partially cooked. This powdered rice is later cooled and stored to make Pathiri when needed.
These days you have the ready made ‘Pathiri’ flour available in the Indian /Asian grocery stores and absolutely avoid all the long steps in preparing the flour.All you need is the ready made flour, hot boiling water and salt to mix it up to make the dough . It is best to mix it with a wooden spoon or ladle .As the water is hot , it can be difficult to handle the dough. Once it is kind of cooled ,you can work with your hands to form a large ball .Grease your palm with oil if necessary .The dough can then be divided into small round balls and flattened into small pancake shapes evenly. There is also the ‘Pathiri’ press that is available in the stores which is just like a tortilla press/maker.This can be used to flatten up the dough and make pancake shapes easily .It is also a good idea to add a plastic wrap on both sides of the press and grease it with oil, so that it comes off easily after flattening . This is then cooked on a hot pan or girdle until it is cooked on both sides.
This dish goes best with any curries like egg curry, chicken curry, vegetable stew or even coconut milk and sugar . I will be posting the egg curry recipe as well.This wonderful comforting meal for the soul brings back warm and fond memories of my childhood .The days of visiting my grandparents in the summer holidays and having this delicious meal with the whole family was really special. These days of course ,it is not an every day breakfast especially with our busy life style.However it is just perfect for some special days or weekends when everyone is at home relaxed and can enjoy this wonderful meal at leisure . Please read on for the detailed recipe of ‘Pathiri’ and Egg Curry below. Hope you enjoyed reading this post.Have a great weekend!
Delicious Rice Pancakes with Egg gravy
- 2 1/2 cups Rice Flour (Pathiri Flour)
- 2 1/2 cups water boiling hot (Have some extra water)
- 1 tsp salt to taste
- 6 Eggs boiled
- 2 Onions chopped (length wise or finely)
- 2 Green chillies slit
- 1 Tomato medium size finely chopped
- 1/2 cup Coriander leaves finely chopped
- 1 sprig Curry leaves
- 1/2 tsp Turmeric powder
- 1 tsp Kashmiri red chilly powder
- 2 tsp Egg Masala or Coriander powder Substitute with Coriander powder if Not available
- 1/4 tsp Garam Masala
- 1 tsp Salt
- 1/2 tsp Black Pepper Powder
- 1 tbsp Ginger garlic paste
- 1 inch cinnamon
- 2-3 cloves
- 1 bayleaf
In a large bowl take the rice powder and add salt to it.
Add boiling water and mix it using a wooden spoon or ladle.
When you are able to handle the heat use your hand to knead into a big ball.
Add 2 tsp oil so that the dough is smooth.
Heat up a pan to cook the Rice pancakes.
Divide the dough into small balls , grease with oil if required so that there are no cracks.
Place it in between the press which already has a cling wrap that is greased with oil .
Press the Pathiri maker and flatten the ball of dough ,
Carefully remove the flattened dough and transfer to the hot pan
When it is cooked on one side , turn over and repeat until fully cooked .
In a pan heat oil
Add clove, cinnamon, bayleaf
Add chopped onions and sautee until translucent
Add ginger garlic paste sautee until raw smell goes away
Add tomatoes and cook well
Add all spices , salt, curry leaves and the eggs
Mix well and add a little water to make it to the consistency of the gravy preferred
Close the lid and cook for another 5 to 10 minutes
Garnish with chopped coriander leaves.