Rice Flour 1 cup
Salt a pinch
1.Boil water in a vessel. Add a pinch of salt.
2Add rice flour when water is boiling.
3.Allow the flour to boil with water for next 2-3mins. Switch off the stove.
4.Mix the flour with water using a wooden spatula. Cover the vessel and let it stand for few mins/or till it is manageable to knead. Knead the dough thoroughly.
5.No lumps should be seen. Divide the dough into equal portions. Each portion should be of medium sized lemon.
6. Roll them to make small thick chapathis of 5 cm diameter.
7.Cover them with semi-wet cloth.
8.Get ready to make filling.
Sweet Kadubu filling:
Fresh grated coconut -1cup
Jaggery/brown sugar – 1/2cup or according to your taste
1.Fry all the above in a non-stick pan till half of the moisture from the mixture evaporates.
2.Take a spoonful and place it in the center of the kadubu outer covering and fold
3.Seal the edges and steam them in an idli plate for 5-6min
4.Serve hot with ghee.
Recipe courtesy: Viji Udayshanker