Coorgi Roti

Coorgi Roti -

Soft rice flour chapatis are perfect to serve with most south Indian dishes.

Ingredients:

1 1/2 cups steamed rice (chawal)
2 cups rice flour (chawal ka atta)
salt to taste

Other Ingredients:
ghee for serving

Method:

Purée the cooked rice with a little water in a blender.
Add this to the rice flour and salt and knead into a dough, adding more water only if required.
Cover with a damp muslin cloth and keep aside for 10 to 15 minutes.
Divide into 6 equal portions and roll out each portion into 150 mm. (6") diameter circle.
Cook each circle on a tava over medium flame till brown specks appear on the surface.
Serve hot smeared with a little ghee.

Tips:

VARIATION: MASALA COORGI POORIS

Add the step 2, add ¼ teaspoon of chopped coriander and 1 to 2 chopped green chillies and knead it into the dough.
Divide the dough into 12 parts, roll out 12 puris and deep fry in hot oil.
Drain on absorbent paper and serve hot.