Rice Powder (Pathiri podi): 2 cups
Grated Coconut: 1 cup
Jeerakam/ cumin seeds: 1tbsp
Water: 1 ¾ cup
Method of Preparation
Grind coconut, shallots and cumin seeds to a rough paste.
In a bowl, heat water by adding salt and coconut mix.
When it boils add the rice flour and stir well. Switch off the flame when mixed well.
When it slightly cools knead into smooth dough.
Roll on a rolling pin or a dough presser to ½” thick pathiris/chappathis.
Heat pan and cook both sides of each pathiris in low flame until done.