Kolmi no Patio with Rice Rotla

Ingredients

• 2 cup Rice Flour (Fine variety works best)
• 1.75 cup Water (Must be boiling hot)
• 0.75 tsp Salt (Adjust to taste)
• 1 tsp Oil (For kneading the dough)
• 2 tbsp Ghee (For serving (optional))

Instructions

1. 1

   Prepare the Dough (Ukad Method)

   • In a large, heatproof bowl, combine 2 cups of rice flour and salt. Mix well.
   • Bring 1.75 cups of water to a rolling boil. Immediately pour the boiling water over the rice flour mixture.
   • Using a spatula or a wooden spoon, quickly mix the flour and water until it forms a shaggy, crumbly mass. Do not use your hands as it will be extremely hot.
   • Cover the bowl and let the mixture steam for 5-7 minutes. This step is crucial for a soft dough.
   • Once the dough is cool enough to handle but still quite warm, add 1 tsp of oil. Begin to knead the dough with the heel of your palm for 5-8 minutes until it becomes completely smooth, soft, and pliable. If it feels dry, wet your hands with warm water and continue kneading.
2. 2

   Divide and Shape the Rotlas

   • Divide the warm dough into 8 equal-sized portions and roll them into smooth balls. Cover the dough balls with a damp cloth to prevent them from drying out.
   • Take one dough ball and flatten it slightly. Dust your work surface and the dough ball with a little dry rice flour.
   • Using your palms and fingers, gently pat and press the dough from the center outwards, rotating it as you go, to form a circle about 5-6 inches in diameter and about 1/8 inch thick.
   • Alternatively, for an easier method, place the dough ball between two sheets of parchment paper or on a plastic sheet and roll it out gently with a rolling pin to the desired size.
3. 3

   Cook the Rotlas

   • Heat a cast iron or non-stick tawa (griddle) over medium-high heat. The tawa should be hot before you place the rotla on it.
   • Carefully lift the shaped rotla and place it on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
   • Flip the rotla using a spatula. Cook the second side for another 45-60 seconds.
   • Flip it one more time. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotla. This will help it puff up beautifully.
   • Cook until light golden-brown spots appear on both sides. Avoid overcooking, as it can make the rotla hard.
4. 4

   Serve Immediately

   • Remove the cooked rotla from the tawa and place it in a cloth-lined container or casserole dish.
   • Smear a little ghee on top while it's hot, if desired.
   • Repeat the shaping and cooking process for the remaining dough balls. Serve the rotlas hot.