Rice flour roti
Rice flour roti as the name indicates, is made of rice flour instead of wheat flour. I was bored of eating idli, dosa and chappathi. I wonna try something new and landed up with this recipe. The process of making the dough is slightly different and this is the main step. Once this is made well, then the other procedures are similar to that of making regular chappathis. I made this at home and everyone loved it. Hope you too will enjoy this recipe.
Rice flour – 2 cups
Water – 3 cups
Salt – As required
Green chilli paste – 1/2 tsp
Gingelley oil – 2 tbsp
- In a heavy bottomed vessel, add water along with salt and 1tbsp oil.
- Allow it to boil.
- Once the water starts to boil, add the rice flour to the center of the vessel.
- Insert a laddle and cover it with a lid.
- Cook it in low flame for ten minutes. Donot stir or mix.
- After ten minutes, open the lid and stir it with the ladle without forming lumps.
- Keep it aside for five to ten minutes.
- Then add 1 tbsp of oil and knead it with the hand when the dough is still warm.
- Knead it well to make it like a chappathi dough.
- Now make lemon size balls with the dough.
- Roll it out with the chappathi roling pin.
- Heat the tawa on high heat and tehn reduce it to medium flame.
- Transfer the rolled out roti to the tawa and add half a teaspoon oil.
- Once the side on the tawa starts forming brown spots, flip and cook the other side.
- The rotis will have a parota texture.
- Now remove the roti from the tawa and serve it with any gravy.
Note: Donot use cold water to make the dough. Since the gluten in rice flour is less when compared to that of wheat, using cold water will make you difficult while rolling it out. They form cracks.
Garnish with the chopped walnuts and serve immediately. It’s
our job at the cooking college at which I teach to
examine how food reacts under different exposures to
heat. When they returned to work they sliced up the meat
and served it to their customers.
Thank you for your suggestion Scott !!!