Oratti / Rice Flour Roti

Oratti is a traditional cuisine from the South Indian states of Kerala and Tamil Nadu borders. Especially for Muslim families from this origin prepare this cuisine for all special occasions. With slight variations in ingredients & cooking there is a different cuisine called Pathiri(we may post later) which is also popular in these areas. I learned this recipe from my Mom. Further variation of adding coconut while mixing the dough is my Mom-in-law's style

Preparation Time: 10 mins
Cooking Time: 20 mins
Serving Suggestion: Mutton & Chicken curry, Raal Manjapaal(Raal -Thengai slang for Prawn(Iral)a special cuisine of Thengapattanam @coconutcity), Maala Manjapaal(Maala-A variety of fish found in Estuaries ,Thamirabarani River & Arabian Sea of Thengapattanam,Dhal(with egg combo), Mutton Liver Roast,Beef Curry, Fish Manjacurry etc

Ingredients:

Rice Flour- 2 cups (Roasted)
Coconut- 1 cup (grated)
Water- 3 cups
Salt to taste.

Procedure:

1. Prepare all the ingredients.

2. Add coconut, salt & water in a vessel. Mix well with hands (like preparing coconut milk).

3. Then allow the mixture to boil.

4. Add the rice flour into the boiling water mixture and mix well for about 2-3 mins.

5. Switch off the flame and allow the dough to cool down.

6. Once cool down, mix it with hand to form a soft dough. If the dough is sticky add little rice flour.

7. Now make out a small to medium sized ball.

8. Use wet cloth above the roti maker to avoid sticking of dough in roti maker. Now press with your palm from one end to make a circle on circular shaped roti maker.

9. After completion of making circle, take the circular oratti from the cloth by shifting to other hand and direct to the greased tawa.

10. Cook the oratti in medium to slow flame. Your patience to allow cooking is highly appreciated.
   Flip to cook both the sides.

11. Serve hot with the curries suggested above.