Ingredients:
2 cups rice flour
1 cup overcooked soft rice
salt to taste
water
Method:
1. Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to the flour.
2. Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll in some dry flour, pat into a thin chappati.
3. Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side.
4. Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame.
5. Serve hot with saag, or other gravy vegetables.
2 cups rice flour
1 cup overcooked soft rice
salt to taste
water
Method:
1. Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to the flour.
2. Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll in some dry flour, pat into a thin chappati.
3. Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water with hand on upper side.
4. Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on direct flame.
5. Serve hot with saag, or other gravy vegetables.
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