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Title: Pathiri  
Author: World Heritage Encyclopedia
Language: English
Subject: Indian bread, List of Indian breads, Pancakes, Rava dosa, Cuisine of Kerala
Publisher: World Heritage Encyclopedia


Alternative names Ari pathil, pathil
Place of origin India
Region or state Kerala
Main ingredients Rice flour
Variations Neypathiri, poricha pathiri, meen pathiri, irachi pathiri
Cookbook: Pathiri 
A stack of pathiri

Pathiri (Malayalam: പത്തിരി, pronounced ) is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of North Malabar and Malabar in Kerala State of Southern India. Crushed rice is made into a white dough and baked on pans called oadu. After preparation it is sometimes soaked in coconut milk to keep it soft and to improve the flavor.

Pathiri is also known as ari pathil or pathil in some parts of the Malabar region. The word pathiri traces its origin to the Arabic word fateerah فطيرة, meaning "pastry". It is believed that pathiri itself originated with the Arabs in Malabar.

Today, pathiri is still a popular dish among the Muslims in Kerala.[1] It is usually prepared for dinner and served with meat or fish. In some regions, pathiri is regularly served during Iftar in the Muslim fasting month of Ramadan.

Variants of pathiri include neypathiri (made with ghee), poricha pathiri (fried rather than baked), meen pathiri (stuffed with fish), and irachi pathiri (stuffed with meat).


  • Irachi Pathil/Irachi Pathiri 1
  • See also 2
  • References 3
  • External links 4

Irachi Pathil/Irachi Pathiri

Irachi pathiri or Irachi Pathil is very popular in North Malabar and is a very common Snack in areas of Thalassery, Vadakara and Malappuram. You can call it malabar ravioli. It is made in the same way as a samosa. But the only difference is that the outer skin in which you stuff the masala is made of wheat flour and in some places they use All purpose flour for the skin.A more thinner chapathi skin will do. It is made by stuffing a masala made of cooked chicken or meat, which is shredded to very small pieces using bare hands and then add onion, green chillies, garlic turmeric and a little chilly powder and heated till onions are brown in very little ghee over a medium flame, then stuffed in the already prepared skin and fried in oil. It is the size of the samosas which are common in Northern India. Unlike samosas though, the skins are not roasted. It is a main item on the Iftar menu in the Malabar area, along with other items such as unnakkayi and Chatti Pathiri.

See also


  1. ^ Moideen, Cini P. (12 June 2015). "Rice pathiri, Ari pathiri, Kerala Malabar pathiri". CheenaChatti. Retrieved 9 July 2015. 

External links

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