Rice Flour Rotis ( Arisi Maavu Chappathis, Ukkarisida Akki Roti ), my friend had made this for her son who had gluten allergy, it looked close to wheat flour rotis and it tasted good too. She had also mentioned that unlike the wheat flour rotis, these were a little difficult to roll out, because it lacked the gluten. So, instead of adding just hot water to the flour to make the dough, I followed the same way as I did for the ragi ( finger millet ) rotis. I cooked the flour and then made the dough. This made it a lot easier to roll out the rotis, but of course we have to roll it out carefully, keeping in mind that the dough will break ( lack of gluten ) if rolled out very fast. We can make them like phulkas without oil or cook it with oil too, and it goes well with all curries, but I love it with Baingan Bharta With Mustard Oil..
Need To Have
- Rice Flour - 1 cup
- Salt to taste
Boil 2 cups of water, add a teaspoon of oil and salt. Mix 1 teaspoon of the rice flour in a little water and add it to the boiling water. It would spread out, now add the remaining rice flour and reduce the heat to the lowest, the water should be very very lightly under the flour. Leave it like that for about 10 minutes, then using a wooden spoon mix the flour and keep stirring on medium low heat till it comes together into a dough.
Now transfer the dough to a bowl, and when it cools a little but still warm, knead the dough well for at least 5 minutes, cover and leave it for 5 minutes. Then divide the dough into 12 portions and roll them into balls and keep.
Dusting with some rice flour, roll it out as thinly as possible. Heat a tawa, place the rolled out disc, cook for a few seconds till you see the disc bubbling at a few place, then flip the disc. Cook this side till light brown spots appear, then remove and put the first side ( without the brown spots ) directly on flame or on the special phulka pan and cook. The roti would fluff up lightly, press it lightly to help it fluff up. Now if you're using oil, then cook on the pan, applying oil on both sides. Serve them warm with a curry or even a spicy chutney.
If you're not comfortable rolling it out like I have done, then you can keep the dough between two greased plastic sheets or ziplock bags and roll it.
These rotis remain soft even when they turn cold. If you are planning to have these rotis later and not immediately after making, then cooking them with a little oil is the best.