Malabar Pathiri

Boil water with salt in heavy bottom pan and simmer

Sieve rice flour and add sieved roasted rice flour to water. Stir constantly to prevent it sticking from bottom of the pan over low heat

Cover and keep on very low heat for 10 seconds. Switch off

As the dough will be hot, mix with spoon

Grease your palms and start kneading the dough while it's still warm. Do not allow mixture to cool completely, dough should be kneaded while it's still warm and do not add any additional water

Divide dough into equal portions. Dust surface with rice flour. Roll the balls into small rotis

Place the Pathiri on hot tawa. It should always be cooked over medium heat

Keep rotating Pathiri on tawa, steam will pass through within few seconds, it will start bubbling. Flip and cook on other side

Slightly press it using backside of spoon. This will help in rising Pathiri as single bubble. Pathiri should not be brown, it should be cooked yet lightly white in appearance