Rice Flour – 1 cup
Water – 1 ¼ cup
Salt to taste
Boil water in a pan with oil and salt together.
Reduce the flame and add the Rice Flour little by little – keep stirring simultaneously all the time. Keep aside a small quantity of Rice Flour for rolling at later stage. Stir cook for 2 more minutes. Put off the flame. Cover with a lid and leave for 5 minutes.
Open the pan and transfer the hot contents to wide bottomed dish. Let it cool till it is just warm to the touch.
Grease the fingers with oil and mash the rice to a smooth and soft dough.
Make lemon sized balls. Dust a board with rice flour.
Roll each ball into thin round with a rolling pin. Cut the outer edges with a round sharp edged lid.
Heat a flat pan. Heat the round shaped Akki Roti in the pan in medium flame for a few seconds. Flip it and heat for another few seconds.
Flip again and press gently with a spatula or a soft cloth. It will start puffing up like puri.
The akki rotis goes well with any veg or non-veg Korma.
The dough must be kneaded well into soft and pliable dough. If the dough feels tough, add 1 or 2 tsp of warm water to knead further.
If the brittle ends are cut off to make a perfect round, it helps the Pathiri to puff up well.
There is no need to spread oil in the flat pan.