The Rice Roti is made in many parts of India, and is a favoured accompaniment especially for meat-based and seafood dishes. It is also very low on potassium and is suitable for the Renal Diet followed by people suffering from Chronic Kidney Disease (CKD)
This gluten-free flatbread is called Tandalachi Bhakri in Maharashtra and Pathiri in Kerala.
Cuisine Gluten Free, Indian, South Indian, Vegan, Vegetarian
Servings 4Rice Rotis
Calories 84kcal
Equipment
Vessel of 300 ml Capacity
Plate
Spoon
Flat Pan
Ingredients
To Make the Dough
1/2CupRice Flour~75 gms
1/2CupWater
1/2tspOil
1PinchSalt
For Rolling
1tbspRice Flour
Instructions
Making the Rice Roti Dough
To 1/2 cup water, add 1/2 tsp oil and 1/4 tsp salt. If you suffer from hypertension or are on a sodium restriction, omit salt . If you are on a low-oil/no-oil regime, omit oil.
Heat the water till it starts to simmer.
Turn off the heat.
Add 1/2 cup rice flour and mix well.
Cover and set aside for 5 minutes.
Transfer the dough to a plate and knead well.
Making the Rice Roti
Spread 1 tbsp of rice flour into a plate.
Roll the dough into a log about 5" long.
Divide into 4 equal portions.
Roll each portion into a ball.
Press one dough ball into a disc.
Dust it well with rice flour on both sides.
Roll into a 7" roti. It will be slightly thicker than a regular wheat roti or chapati.
Cooking the Rice Roti
Over medium flame, heat a tava.
Place a rice roti on it and let it cook for 30 seconds.
Press the surface of the rice roti with a flat spatula or using a cotton napkin. The rice roti will start to swell.
When the side touching the tava is cooked, flip the rice roti and cook the other side.
{Optional} Using a pair of tongs, remove the rice roti from the tava and cook directly on the flame for a few seconds on each side. I did not do this.
Serve the rice roti immediately with accompaniments.