Coarse grind coconut,small onions and cumin seeds.
Heat water to a boil with salt. Add the ground ingredients to the water and oil and bring water to a boil again. When it boils again, add rice flour and stir well. Add sesmae seeds. Remove from heat and keep covered. Open the lid after 5 to 10 minutes and when it is still warm, but manageable to knead, knead well without adding any more water until soft.
Make small balls of the dough and roll out with a rolling pin. Dust with rice flour to help in rolling out. Cut with a round cutter or a lid to get a good round shape.
Heat a wok or kadai with oil on medium heat. Deep fry them, until golden brown, or until the pathiri puffs out. Take out off the oil and transfer to a plate.
Serve hot with Chicken curry.
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