Rice flour – 1 cup
Water – 2 cups
Oil – 1 tbsp
Salt – to taste
Hing – a pinch


Take a large vessel and add 2 cups water for boiling. Add the oil, hing and salt. When it comes to a boil, add the rice flour little by little slowly, stirring continuously to avoid formation of lumps.

Cook covered on slow fire and when all the water is absorbed and the entire mixture comes out as a whole, switch off the flame. See that no dry rice flour is remaining; else add some more hot water and cook for some more time. Take a plastic sheet, smear oil and pour down the steamed mixture. Dip hands in cold water and knead well to form a smooth dough.

You can roll the Rottis using a rolling pin like making Wheat Rotis/Parathas using rice flour if required to avoid sticking. Alternately, keep a round ball of the dough between two plastic sheets smeared with oil and press gently on top of the plastic sheet using any round plate to make rotis. Heat a tawa, place the roti on top. Dip a clean white hand-kerchief in water and smear some water on the rotis to avoid drying. Cook till brown spots appear, turn aside and follow the procedure. No oil is required while cooking. Serve with fresh butter and Coconut chutney. You can also have it with Stuffed Brinjal.