Art and beauty of good pathiri is soft nice texture,uniform color ,and symmetrical edges.My mother always recommend  a manual one rather than press pathiri.

We always have stored roasted rice flour ready.

Ingredients

Roasted rice flour  1 cup

Water 1 cup(quantity is always equal)

Pinch of salt

I use aluminium vessel for preparing dough

 

Allow water to boil at high flame and add salt.

Then simmer and add the flour while continuing stirring to avoid any lumps.

When throughly mixed turn off the flames.

When its slightly warm knead the dough thoroughly by touching luke warm water until a soft dough is made ready.

Then make uniform balls in palm and roll it under wooden roller.Those with less experience can use a presser. Dust roasted flour and keep it aside.

Now coming to the very tough part is getting a white pathiri is the cooking part.

Heat the tawa in medium flame and put the pathiri on it.Wait until you see some fumes i would say maybe 30 to 40 seconds

Then flip and wait for more time until the pathiri turns off white.

Now flip again to see it puff like phulka.

Store in a casserole.

 

Pathiri cutter