Ingredients
Rice flour/Pathiri flour - 1 1/2 cup
Water - 1 1/2 cup
Salt - to taste
Rice flour/Pathiri flour - 1 1/2 cup
Water - 1 1/2 cup
Salt - to taste
Method
1.Add salt to the water and bring it to a boil. (You can add some coconut to the water to enrich the taste).
2. Reduce the flame to low and add the flour. Mix everything well.
3. Switch off and leave it for 2 minutes.
(Tip: - The boiling water brings out the gluten in the flour. Rice flour is very low in gluten and cannot be rolled out easily like a wheat or maida if this step is skipped. If you use cold water the pathiri will crack and won’t stretch out while rolling.)
4. When the dough is still warm, knead it nicely like a chappatti dough.
5. Make small lemon sized balls.
6. Roll it out using a chappatti rolling pin or with hand or with pathiri (roti) press. (You can use little rice flour to prevent it from sticking. You can also use a lunchbox lid to cut the rolled out pathiri in a nice and smooth circle to make it more eye appealing.)
7. Heat a griddle (tawa) on high heat and then reduce the flame to medium.
8. Transfer the rolled out pathiri gently to the hot tawa.
9. Immediately sprinkle some water on the top surface to prevent it from getting dried up.
10. When one side starts cooking, flip and cook the other side. Repeat the flipping once more.
11. Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up.
12. Remove it from the griddle. Serve with chicken curry or any other gravy.
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1.Add salt to the water and bring it to a boil. (You can add some coconut to the water to enrich the taste).
2. Reduce the flame to low and add the flour. Mix everything well.
3. Switch off and leave it for 2 minutes.
(Tip: - The boiling water brings out the gluten in the flour. Rice flour is very low in gluten and cannot be rolled out easily like a wheat or maida if this step is skipped. If you use cold water the pathiri will crack and won’t stretch out while rolling.)
4. When the dough is still warm, knead it nicely like a chappatti dough.
5. Make small lemon sized balls.
6. Roll it out using a chappatti rolling pin or with hand or with pathiri (roti) press. (You can use little rice flour to prevent it from sticking. You can also use a lunchbox lid to cut the rolled out pathiri in a nice and smooth circle to make it more eye appealing.)
7. Heat a griddle (tawa) on high heat and then reduce the flame to medium.
8. Transfer the rolled out pathiri gently to the hot tawa.
9. Immediately sprinkle some water on the top surface to prevent it from getting dried up.
10. When one side starts cooking, flip and cook the other side. Repeat the flipping once more.
11. Using the back of a spoon or a folded paper towel, press gently on the pathiri for it to puff up.
12. Remove it from the griddle. Serve with chicken curry or any other gravy.
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