Tuesday, March 13, 2012


(Ground Rice Chapati)
  • 500 grams boiled rice
  • 1/2 cup thick coconut milk
  • 1/2 litre water
  • 2 tbsp ghee

Pick and clean the rice.
Boil the water.
When the water boils, add the rice and remove from the fire.
Cover with a tight-fitting lid; keep aside.
After half an hour open and stir the mixture.
Set aside for 3-4 hours.
Drain off the water, wash with cold water and drain.
Add salt to taste and grind it to a smooth thick paste, adding very little water.

{Or  -- Grind to a loose paste and add 3- 4 tbsp Ami's  rice powder to  a make thick paste.}

Oil your hand well.
Take  some rice paste and shape it into a ball as big as an orange and flatten it to a chapati shape of 1/4 inch thickness onto a foil  or banana leaf.

Heat a tava, put the chapati on it and remove the cloth or leaf.
After two minutes turn it over and let it cook for 2 minutes again.

Repeat this 2-3 times more, then slightly press it with a piece of crumpled paper so that it puffs up.
Turn it over and press the other side in the same way.
Remove from the tava.
Make similar pathiris with the rest of the dough.
Melt  the ghee and add the coconut milk.

Dip each pathiri in the coconut milk and serve hot with mutton or chicken curry.


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    do check out my space in your spare time Noel collections

  2. very delicious.You have a wonderful blog with great recipes.Glad to follow you.
    Do visit my new blog in your free time.

  3. This comment has been removed by the author.



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