Cook Time: 10 minutes each
Makes : 6 large
Rice Flour/Biyyappindi: 3 cups
Onion : 1 cut in half and thinly sliced
Green chilies: 3 chopped finely
Ginger: 2" piece chopped finely
Jeera/cumin : 1 tsp
Water: 600 ml
Salt to taste
Bring your water to a boil.
Cut the veggies, add some salt and squeeze them little and add them to the flour. Add cumin and rest of the salt.
Now, start mixing your dough by slowly adding water to the flour. Use a spatula, as the water is really hot. Make sure all the flour is properly mixed and formed into a dough by the time the water is done.
Divide your dough into 6 portions.
Now take a pan with 1 tbsp of oil and put 1 portion and spread thinly in the pan and poke 5-6 holes as shown in the picture. This helps with even cooking and crispness. Close with a lid. Cook on med-low. Take out the lid 8 minutes later and let it cook for another 2 minutes and take it off.