Start by making the dough for pathiri. Take water and milk in a sauce pan. You can use water alone, but using milk makes the pathiri softer.

Add in coconut oil. Instead of coconut oil, you can use ghee or butter. Add in salt to taste. Bring this whole mixture to a full boil, mix well so the salt dissolves in the water and milk.

Once it reaches a full boil, reduce the flame and add in rice flour.

Now use your wooden ladle to mix it really well so the milk is absorbed by the rice flour. And the mixture forms a mixture. Now cover this with a lid and let it sit for 15 minutes.

Transfer this slightly cooled mixture to a work surface and knead it really well till it forms a soft dough. If your mixture is tight, add some milk or water to form a soft dough.

Now take one portion of the dough, make sure to cover the rest with a damp cloth of bowl so the dough doesn’t dry out.

Dust work surface with rice flour and flatten the dough ball. Gently roll it into a smooth round. The rolled circle will be uneven. Use a lid to cut out proper round.

Heat a tawa on high heat. Once the tawa is hot, place the rice roti on the tawa. Once you see small bubbles appear on top, flip over over and cook. Gently press the top so the roti puffs up. Now flip it over and cook on other side too.

Once you see brown spots on top, remove it and store covered so it doesn’t dry out.

Enjoy with curry of choice.