Pathiri
Pathiri
Pastry in Malabar
Pathiri (اَڔِپَّتِّڔِ)(Malayalam: അരിപ്പത്തിരി, pronounced [patː̪iɾi]) is a pancake made of rice flour. It is part of the local cuisine among the Mappilas of Malabar region in Kerala State of Southern India. It is mentioned in the 17th-century Arabi Malayalam work Muhyadheen mala, written by Quazi Muhammed.
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It is a famous dish in Kerala which a person can eat with non-veg curry or veg curry[1]
Today, pathiri is still a popular dish among the Muslims in Kerala.[1]"Pattiri and chicken meat" is a widely used dish in feasts, fasts etc. It is referred to as "Pathal" within the locales of Kannur and Kasaragod. Pathiri, alternatively known as Ari Pathil in specific Malabar localities, finds its etymological roots in the Arabic term 'fatira(فطيرة),' signifying pastry. Historical narratives suggest an Arabian origin for Pathiri, asserting its introduction to the Malabar region by Arab communities.
Presently, Pathiri remains highly esteemed among the Muslim populace of Kerala. Typically served during dinner, Pathiri is often paired with meat or fish. In certain locales, Pathiri holds a significant place in Iftar meals, observed during the sacred Muslim fasting month of Ramadan. Moreover, in select regions, Pathiri undergoes a transformation as it is delicately immersed in coconut milk, rendering it a delectably soft texture.
Diverse iterations of Pathiri contribute to its culinary diversity. Varieties such as Nei Pathiri, Poricha Pathiri, Meen Pathiri, and Irachi Pathiri showcase the multifaceted nature of this traditional dish.
