CHAAWRACHI ROTI: KOKANI-STYLE RICE FLOUR CHAPATIS

Rice being a staple in the Konkan coast of Maharashtra also finds itself at the center of Kokani Muslim gastronomy. In Marathi rice is referred to as taandul whereas in the dialect Kokani Muslim community speak, rice is called chaur. Stemming from rice, the community prepares chaawrachi roti or as the dish is popularly known, tandulchi bhaakri on a regular basis. This unleavened rice flour flat bread is traditionally eaten during all three meals of the day - in breakfast with various egg preparations and for lunch/dinner with flavourful stir-fries and gravies.
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Here is the recipe followed in my kitchen to make this humble chaawrachi roti:

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Prep Time: 5 minutes
Cook time: 30-40 minutes
Serves: 5-6 regular size chapatis
Ingredients:

• 1 cup Rice flour
• 1½​ cup Water

Method:

1. Bring water to a near boiling stage (when small bubbles start appearing all around the vessel) in a cooking pot on medium flame.
2. Lower the flame and add flour to the water mixing vigorously.
3. Continue mixing on the stove for 1-2 minutes till a lumpy mix is obtained.
4. Pull off the stove, wet palms and fingers of both hands and start kneading the mixture on a stone platform or metal tray for about 5 minutes till a soft, smooth dough is obtained. Cover with damp cloth immediately.
5. Heat a griddle on low flame
6. Moist hands and make a two-inch diameter dough ball and roll it out with the help of a rolling pin till you get a thin, round roti.
7. Cook the roti on heated griddle for one minute on each side.
8. Repeat step 6 &7 till you use up all the dough.
9. ​Serve these hot with a fiery prawn/fish curry or a stir-fry.

(PS: The dough balls need to be made one at a time just before rolling. Do not make all dough balls at once and then decide to roll them out. Rice flour dries out quickly so the dough balls will crack and the roti will have serrated edges and not smooth ones)

So do try out this recipe and let me know how it turned out.
Till then, HAPPY COOKING...