Boil the water in a heavy bottom pan. Add salt and simmer.
Sieve the roasted rice flour.Add slowly the roasted rice flour and stir continuously over low heat to prevent it sticking from bottom of pan
Cover this and keep on a slow fire for 10 seconds. Switch off the heat
As the dough will be very hot , knead the dough with spoon
Apply coconut oil to both palms and knead dough with both hands while its still warm for 5 minutes. Do not allow mixture to cool completely and Do not add any water
Divide dough into equal balls. Dust the surface with rice flour and roll the ball into roti. Place on hot tawa. Pathiri should always be cooked on medium heat
Keep the pathiri on it, rotating in between, steam will pass through it within few seconds and when the pathiri starts bubbling turn it upside down.
Slightly press it using the back side of a spoon, this will help it to rise up as one single bubble. Pathiri should not be brown, it should be cooked yet white in appearance
After one pathiri is done, and before putting the next pathiri, clean the rice powder on the tawa with a dry cloth. Serve hot with Chicken or Mutton curry