Rice Roti (Pathiri)

Ingredients:

• Rice powder(Pathiri powder) – 1 cup
• Rice powder(Pathiri powder) – 1/4 cup for pressing

           (1. Raw rice has to be soaked for 6 hours and drained,
             2. grind into fine powder,
             3.fry in a wok without oil till the aroma of rice comes out,
             4.sieve it to get a extra fine powder.
             5.This kind of rice powder is readily available in market as Pathiri or Appam powder),

• Water – 1 ¾ cup,
• Oil – 1 tsp,
• Salt - as per taste,
• Chapatti presser,

Method:

1.    Take water in a heavy bottom pan, add salt, oil and allow it to boil.

2.    Once it starts to boil remove ¼ cup into another bowl, reduce the flame and add the rice powder little by little stirring continuously with a spoon.

3.    When the mixture becomes dry add the remaining water spoon by spoon and stir continuously for 5 to 10 minutes till it cooks slightly and becomes soft.

4.    Remove the pan from heat, close with a tight lid and allow it to cool for 10 minutes.

5.    Knead the mixture well when warm and make lemon sized balls out of it.

6.    Spread the rice powder on the chapatti press/maker, place the balls and press to get thin round rotis. You can roll the balls manually on a flat surface, but it’s slightly tricky and you need experience for that.

7.  Toast the Rotis on a hot pan without oil switching between medium and high flame. Do not cook in low flame as the rotis will become hard.

8.    Serve with Kerala Chickpea curry or mutton curry or Potato stew or coconut milk . I think the best combination is mutton curry.