Ingredients
2 cups rice flour
1 cup overcooked soft rice
salt to taste
water

Method
Blend the cooked rice to a smooth paste in a blender. Use water as required. Add salt to
the flour.
Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Roll
in some dry flour, pat into a thin chappati.
Do the above with your palm or with a rolling pin. Place on a warmed griddle, apply water
with hand on upper side.
Invert and roast on wetted side till cooked. Invert again and puff up like chappati or on
direct flame.
Serve hot with saag, or other gravy vegetable.