I’m excited to reveal this month’s theme, ‘NO FERMENT’, dosa/pancake varieties originated from all 4 Southern states of India. When it comes to South Indian breakfast like idlis and dosas, though it’s simple to cook, it needs hours of fermentation. These ‘no ferment’ tiffins are bliss when you have no plans for the next meal. First comes in this theme is our God’s Own country Kerala’s special ‘Pathiri’. These are gluten-free flatbreads/rotis made from roasted rice flour. It’s also known in the names such as Aripathiri, rice pathiri, and pathil. It’s a popular dish among the Mappilas community of the Malabar region of Kerala. It’s highly consumed during iftar to break their fasting. This recipe is so simple as it has minimal ingredients just salt and coconut oil (optional) in addition to rice flour. This pathiri can be compared to Akki roti of Karnataka, and Tandalachi Bhakri of Maharashtra. Here, I served with Fish Moilee which is Kottayam’s special Fish curry. Just wait for 2 weeks, I’ll post it along with a bonus recipe with a veg twist. As next week’s post is Ney pathal/Ney pathiri/Poricha pathiri, which comes as my Kitchen secret recipe.