Pathiri

Pathiri is a traditional Kerala dish made from rice flour. It is a type of Indian bread that is particularly popular in the Malabar region of Kerala. Pathiri is often served during special occasions and is a staple during the Ramadan period.

History

The origin of Pathiri can be traced back to the Arab traders who visited the Malabar coast in the 7th century. The dish was initially known as 'Fatair', which means 'crumbled bread' in Arabic. Over time, the name evolved into 'Pathiri', and the dish became an integral part of the Malabar cuisine.

Preparation

Pathiri is made by kneading rice flour with hot water and a pinch of salt. The dough is then rolled into thin pancakes and cooked on a hot griddle. There are several variations of Pathiri, including 'Neypathiri' (fried in ghee), 'Meen Pathiri' (stuffed with fish), and 'Erachi Pathiri' (stuffed with meat).

Cultural Significance

Pathiri is a significant dish in the Malabar Muslim community. It is often prepared for Iftar during the holy month of Ramadan. Pathiri is also served at weddings and other special occasions. Despite its roots in the Muslim community, Pathiri has gained popularity among other communities in Kerala due to its unique taste and versatility.

See Also

• Malabar cuisine
• Kerala cuisine
• Indian bread
• Ramadan

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