Ingredients

Rice powder - 2 cups(Roasted)
Water - 3 cups
salt – as per your preference

Method

Roast the rice powder well in a simmering flame till it changes colour to a creamish tinge...should not get burnt. Now sieve the rice flour using a fine mesh. Boil the water. Add salt and simmer. Set aside half the quantity of water and in the remaining boiling water add the rice flour and stir well in a simmering flame. Adjust the consistency of the dough nearly to that of a chappathi dough using the remaining boiled water.(Never use cold water). Cover the dough and keep it on the simmering flame for 10 seconds. Take it out and then leave it to cool. Once it has partially cooled knead the dough thoroughly, using your hands so that no lumps are formed inside. Roll the dough into small lemon sized balls. Dust the balls in some rice flour and roll it out using a roller pin...alternatively you may use a chappathi press. Sometimes you may not get a perfect round...you may cut the edges with a pizza cutter if you want a better geometric shape... Heat a tawa on medium flame. Keep the pathiri on it, rotating in between. Flip it to the other side once the pathiri starts forming bubbles, like a phulka. Press the pathiri occasionally so that it will become soft and layered. Once both the sides are done, remove it from the tawa. After each pathiri...wipe clean the tawa with a dry cloth so that the charred flour doesn't stick to the next one.

If you want it sweet, you may serve the pathiri after soaking it in sweetened coconut milk or else have it with a spicy fish curry or non veg curry.