Malabar Rice Pathiri / Ari Pathiri

Add water, salt, and oil to a deep-bottom pan.

Let the water boil vigorously.

Add the rice flour and stir continuously until the water is completely absorbed and the dough comes together.

Remove from the flame, close the lid, and let it rest for 3-4 minutes.

Start kneading the dough while it is still slightly warm. If the dough turns dry, sprinkle some hot water. Do not add cold water.

Punch and knead the dough well until it becomes soft.

Make small balls out of the dough and cover them to prevent drying.

Dust rice flour and roll the dough with a rolling pin into thin sheets, dusting with rice flour as needed.

Heat a tawa on medium heat and place the rolled Pathiri on it.

Cook one side for 30 seconds, then flip and cook the other side for 30 seconds.

When small bubbles appear, flip the Pathiri again and gently press for puffing.

Once it puffs up, remove from the flame.

Clean the tawa after cooking each Pathiri to ensure they remain white and soft.