Pathiri and Kadala Curry

Pathiri and Kadala curry


Pathiri is a zero oil rice roti prepared in Kerala. It is more like the shells that we prepare for modhaks. Pathiri is best when served hot with Kadala Curry. This is the best breakfast combo that anyone can have as it has the perfect blend of carbs from Pathiri and protein from black channa.


Prep Time 15 mins
Cook Time 5 mins

Key Ingredients

Rice flour 3 cups
Water 2 1/2 cups
Salt 1 tsp


  1. Boil the water in a kadai with salt. When it starts to boil, add the flour and mix well. There should be no lumps.
  2. Switch off the flame. Close the lid for 5 minutes.
  3. Transfer the content into a plate, while the flour is still warm. Apply little water on your palm and knead it nicely to form a dough
  4. Then apply a dash of oil and knead again.
  5. Make small portions like how you do for roti. Roll the small portions in to flat rotis using a rolling pin.
  6. Heat a tawa. Cook the pathiri. No need of oil. It takes only a minute as the rice flour is already cooked.

Healthy oil-free Pathiri is ready.

Kadala Curry

Prep Time 15 mins
Cook time 10 mins

Key Ingredients

Black channa 1cup (soak it for 3 hours and pressure cook it with little salt and a pinch of turmeric powder for 3 whistles)
Coconut grated 1 cup
Tomato 1 no. finely chopped
Small onion (shallots) 4 nos finely chopped
Ginger 1 tsp
Big onions chopped roughly 2 nos.
Chilipowder 1 1/2 tsp
Coriander powder 2 1/2 tsp
Turmeric powder 1/2 tsp
Coconut oil 2tbsp
Mustard seeds 1/2 tsp
Red chilies 2 nos.
Curry leaves a few
Coriander leaves little finely chopped


  1. In a pan, heat oil, saute big onions to light brown. Add ginger and all powders and add coconut. Saute it for some time till the raw smell goes off. Grind this to a smooth paste.
  2. In the same pan, heat oil, mustard seeds, red chilies, curry leaves and small onions. Saute till the onions turn light brown.
  3. Add the ground paste and tomato. Saute it for few minutes till the tomatoes get cooked.
  4. Then add the boiled black channa and salt
  5. Let it cook for 10 minutes. You can add more water to it, if you need more volume.

Garnish with coriander leaves.

Channa (Kadala) curry is ready.
This curry goes well with Pathiri, Puttu (rice cake) and dosa.

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