Pathiri/Rice Pathiri (yields 11-12 Pathiris)
1.Rice powder (roasted & fine)-1 cup
Water-1 1/4 cup
Coconut oil-1 tsp
Salt-1/4 tsp
Boil the water in a wok or heavy bottom pan. Add salt and oil and let it simmer. Add slowly the roasted rice powder /pathiri podi and stir continuously over low heat. Make sure that you have stirred the dough evenly when on flame and it doesn't get burnt at the bottom of the pan.
Cover this and keep on a slow fire for 10 seconds. Switch off the stove.
As the dough will be very hot at this point, knead the dough with metal spoon. Let it reach a warm condition. You have to knead the dough when it is warm. Knead the dough thoroughly using both hands for about 5 minutes without adding any more water till the dough comes together with a uniform smooth surface and is no longer sticky.
Note : Kneading the dough has to be done thoroughly and at one single stretch. This is the most important part. The key to soft pathiri is to keep kneading until the dough is less sticky and could be divided into small balls, don't add water or rice powder again. If needed, wet hands or apply a little coconut oil on palms. Any water or any flour added at this point will change the texture of the pathiri.
Roll into small lemon sized balls.Press it between palms.
Dust the rolling board and rolling pin using the same rice powder used for making pathiri dough.
Roll the flattened balls using the chapathi press or chapathi roller until you get thin round roti/pathiri.
Keep a tawa on medium flame and heat it. U can cut it with a lid to get the round shape if you want.
Keep the pathiri on it, rotating in between, you can see the steam passes through it within few seconds and when the pathiri starts bubbling turn it upside down.
Slightly press it using the back side of a spoon, this will help it to rise up as one single bubble. This way the pathiri will be so soft, wait for another 30 seconds so that even this side is done well and remove from the tawa.
Note : The pathiri shouldn't be brown it should remain white. After one pathiri is done, and before putting the next pathiri, clean the brown powder on the thava with a dry cloth or tissues.
Serve pathiri with chicken/beef/mutton/egg curry or with any vegetable curry of your choice.
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