Ingredients:
2 cups parboiled rice ( I used matta rice)
salt to taste
Preparation:
- Wash the rice and then soak it in hot water for 6 hours or overnight.
- Drain the water from rice and grind it with very little water to a smooth thick paste.
- Transfer to a bowl and add salt and knead well to a dough. ( If the batter is sticky and watery, add enough rice flour and knead well to a dough).
4. Divide the dough to large balls and place each ball on a piece of banana leaf.
5. Then flatten with your hands to a thick round and cover with another piece of banana leaf.
6. Heat a cast iron skillet / earthern pan and place it on it along with the banana leaf.
7. Cover with a lid and cook on medium low flame for about 6-7 minutes.
8. When the banana leaf starts to brown, turn it over and cook covered on the other side.
9. Then remove the banana leaf and place the pathiri directly on the skillet and cook both sides.
10. Using a small cloth / banana leaf , hold the pathiri on its side and roll and cook along the edge, pressing it gently.
11. Transfer it to a plate and serve hot with any curry of your choice.
- You can also serve the tyre pathiri dipping it in the coconut milk (mix 1 cup thick coconut milk with 1-2 tbsp melted ghee and salt ) and any spicy curry of your choice…
- I used small jar of the mixie to grind the rice in batches using very little water. So I didn’t add any rice flour for the dough.
