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5 from 3 votes
Pathiri (Rice Pancake) with Egg Curry
Prep Time
20 mins
Cook Time
30 mins

Delicious Rice Pancakes with Egg gravy

Course: Breakfast
Cuisine: Indian
Keyword: rice pancake, south indian breakfast
Ingredients for Pathiri
  • 2 1/2 cups Rice Flour (Pathiri Flour)
  • 2 1/2 cups water boiling hot (Have some extra water)
  • 1 tsp salt to taste
Ingredients for Egg Curry
  • 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
To Make Pathiri
  1. In a large bowl take the rice powder and add salt to it.

  2. Add boiling water and mix it using a wooden spoon or ladle.

  3. When you are able to handle the heat use your hand to knead into a big ball.

  4. Add 2 tsp oil so that the dough is smooth.

  5. Heat up a pan to cook the Rice pancakes.

  6. Divide the dough into small balls , grease with oil if required so that there are no cracks.

  7. Place it in between the press which already has a cling wrap that is greased with oil .

  8. Press the Pathiri maker and flatten the ball of dough ,

  9. Carefully remove the flattened dough and transfer to the hot pan

  10. When it is cooked on one side , turn over and repeat until fully cooked .

To Make Egg Curry
  1. In a pan heat oil

  2. Add clove, cinnamon, bayleaf

  3. Add chopped onions and sautee until translucent

  4. Add ginger garlic paste sautee until raw smell goes away

  5. Add tomatoes and cook well

  6. Add all spices , salt, curry leaves and the eggs

  7. Mix well and add a little water to make it to the consistency of the gravy preferred

  8. Close the lid and cook for another 5 to 10 minutes

  9. Garnish with chopped coriander leaves.