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Enna Pathiri – Fried Rice Roti Recipe, Malabar Speciality Dish

Enna pathiri or fried rice roti, a delicious Malabar speciality dish…

One of my favourites & a family favourite as well. This is one of the dishes served for Eid brunch in my family.

Enna in Malayalam means oil & pathiri means flatbread or roti. This is a deep fried rice roti, while making the dough ground coconut, fennel seeds, small onions, garlic & green chili are added. Fennel seeds impart a nice aroma & taste to this roti.

The dough for making this is similar to the orotti or rice roti dough, orotti is cooked on a pan or tawa, while this is deep fried.

This can be enjoyed as a snack or along with chicken or mutton curries. In my family, enna pthiri is enjoyed with mutton curries, tastes delicious.

Making enna pathiri

Enna Pathiri - Fried Rice Roti Recipe, Malabar Speciality Dish
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Indian
For grinding coconut
  • Grated coconut- ½ cup
  • Fennel seeds- ½ tsp
To grind
  • Small or pearl onions- 2
  • Garlic- 2 cloves, optional
  • Green chili- 1 or 2
For making dough
  • Ghee- ½ tbsp
  • Water- 1½ cups
  • Salt- 1 tsp
  • Roasted rice flour- 1 cup
For deep frying
  • Oil- enough for deep frying
  1. For making this, I've used the rice flour for making idiyappam or pathiri, or you can use roasted rice flour available in the Indian store.
  2. To a blender jar, add grated coconut & fennel seeds, grind to a coarse paste. Don't make into a paste. Keep it aside.
  3. To a blender jar, add small or pearl onions, garlic & green chili; grind to a coarse paste. Don't make into a smooth paste.
  4. Adding garlic is optional.
  5. Place a large saucepan over medium heat, add ghee & add the coarsely ground small onion mixture.
  6. Saute for 3 minutes.
  7. Add water & salt, let the water come to a boil.
  8. Add rice flour, combine well using a spatula.
  9. Take the pan off the heat.
  10. Don't add a lot of flour, the dough will turn hard.
  11. Let the dough cool down a bit, it has to be slightly warm, using your clean hand knead the dough well for 2 minutes.
  12. Add the ground coconut-fennel seeds, knead the dough well.
  13. The dough has to be soft.
  14. If the dough is very soft, you can add 2 to 3 tbsp rice flour or as required & knead well.
  15. Divide the dough into 2 equal parts.
  16. Grease a wooden board or a clean surface & the kneading pin with oil.
  17. Place the dough on the wooden board, using the rolling pin roll into a thick round shape.
  18. The rolled dough has to be an inch thick, don't roll it too thin.
  19. Using a round cookie cutter or the lid of a spice jar, press on the rolled dough & make into thick disc shapes.
  20. After making the disc shapes, again knead the remaining dough & repeat making the disc shapes.
  21. Place a frying pan over medium heat, add enough oil for deep frying.
  22. Let the oil turn hot, drop the pathiri or the rice roti & fry till both the sides have turned golden & crispy.
  23. Don't fry over high heat, the inside wouldn't be cooked well.
  24. Transfer the enna pathiri to a plate lined with paper towel.
  25. This has to be enjoyed while it's hot that's when it will be crispy.
  26. Can be enjoyed as it is as a snack or along with mutton or chicken curries.
  27. Absolutely delicious, the addition of coconut & fennel seeds will impart a nice taste & aroma.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...