Ari-pathiri (rice chappathi)
|Published||Feb 4, 2008||Cooking Time||20 Minutes|
|Recipe Type||Breads||Preparation Time||20 Minutes|
|Ingredient||Rice||Standing Time||20 Minutes|
Recipe of Ari-pathiri (rice chappathi)
1. First roast the rice flour in a pan for few minutes. Make sure the color doesn't change. Or you could use the ready roasted rice flour thats available in Indian stores. 2. Boil the water in a sauce pan. Add salt to taste. 3. Using a spatula mix in the rice flour into the boiling water ( like how you make Upma) and remove it from the stove. The dough now looks like Upma. 4. Knead the dough before it gets cold. Be careful, the dough is really hot! Try dipping your hand in cold water while kneading. In the end add some oil and knead well. Make a smooth dough, consistency should be like that of chappathi dough. 5. Make into small balls and roll it out like chappathi using rice flour. 6. Remove excess rice flour from the roti by slapping the rotis between the palms of your hands. 7. Put the roti on hot fry pan or tawa (medium to high heat setting is preferred). Flip it once immediately and then flip again after a minute or so, when you see small bubbles forming on the roti. Now the roti will puff up fully like a puri. Remove it from tawa and spread it on paper towel. Do not stack them immediately, wait till it cools down. 8. Ari-pathiri / rice- roti is best served with Mutton/ Lamb/ chicken Curry.
* make sure you knead the dough well. * when you fry the roti, it shouldn't get brown spots like chappathi. It should remain white.
Posted Feb 4, 2008