Rice Roti - a little extra effort & you have a delicious dish ! I am giving 2 different methods of preparing Rice Roti. Processed rice flour - 1 cup Water - as given Salt For the processed rice flour, soak rice in water for 1 hr, drain well & spread on a cloth. When it is fairly dry, sieve fine – made this way, the roti is soft. Boil 1 ½ cups water with salt. When boiling starts, remove ½ cup of water as reserve, add the flour in one mass, stirring continuously to prevent lump formation. If the water is not sufficient, add more from the reserved water. When the cooking is complete, remove & cool. Knead to a smooth dough. If you have a Food processor, use it for kneading. Rest for 30 mts. Make small balls ( size between lemon & orange ! ), place on a tava & pat with hands till flat & as thin as possible. Make 3 holes on the roti with the back end of a teaspoon & pour 1 tsp oil in all the holes together. This helps it to cook uniform & crisp. Cover & cook, turn over when one side is done. Keep 2 tavas & alternately use them, washing one in water when the other one is on the stove. Serve hot. Variation: Cooked rice - 1½ cup Rice flour - 2 cups Salt Water. Liquidise the cooked rice with little water & salt, very well. Add rice flour & mix to a smooth dough. Rest for 30 mts. Proceed as before. This also is best served hot. The karnataka version is called Akki Roti, the recipe for which, I shall post separately.