1. Boil water with the salt in a thick bottomed sauce pan.
2. Lower the heat. Add the rice flour, a quarter at a timestirring briskly with a wooden spoon to avoid lumps. (a rounded wooden stick is used by Mopla cooks)
3. When all the flour is added, continue to cook for few more seconds, till a soft lump of dough is formed in the pan.
4. When the dough is cool enough to handle, divide it into lime size balls.
5. Roll into thin rounds and cook both sides on hot tawa. (Do not over cook).
6. Smear the pathri with coconut milk.
7. Serve at once with chicken stew or Kurma.

Note:

• This is a specialty of Mopla cusine.
• It is like soft rotis made from rice flour.
• Special pathri flour is available in super markets.
• But lightly roasted raw rice flour may be used.