Roasted rice powder – 1 glass
water – 1 glass
salt to taste
1. Boil water. Add the required amount of salt.
2. Once the water starts boiling add the rice powder, mix it up. Switch off the stove
3. You would have the dough in the form of bread crumbs.
4. Shift it to another bowl. Leave it for some time.
4. Now while it is warm you have to mix it up nicely till you get a soft firm dough. The dough should not stick to your hands. If it does that means that the water content is more. (You have to knead it with both hands.)
5. Make small balls (like you make for chappati or roti) and flatten it by pressing between your palms.
6. Using a roller you can roll it by spreading the rice powder. (This will not work at times. There is a chance that it will break. You can greese the inside portion of a plastic sheet and keep the dough between the plastic sheet and then roll it. Then you will be able to make a thin circle. )
7. Heat a tawa, (heat should be medium, neighter too hot nor too low) place the circle on the tawa.
8. You can soon see steam comming on the sides then immediately turn it upside down.
9. Allow the other side also to get cooked. This side will take a little bit more time to cook.
10. Serve it hot using a egg curry or mutton or chicken curry.
1. Always take care to use thin roasted rice flour.
2. The softness of rice pathiri lies in the way you knead the dough. When it is warm enough knead it thoroughly until it becomes smooth.
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