Easiest Way to Blends Eating on a Dime Rice flour paratha

Easiest Way to Blends Eating on a Dime Rice flour paratha Delicious, fresh and tasty.

Rice flour paratha. Firstly, water needs to be boiled in a pan with salt before mixing rice flour in the water thoroughly and removing the mixture from the heat. Now knead the dough properly for the parathas and keep it aside. Rice paratha is an innovative recipe of stuffing leftover cooked rice in parathas.

Pre heat the tawa then place the paratha on it and add oil to it; Roast it until it turns into brown in color.

Crispy on a medium flame by continuously turning the sides.

Switch of the flame and transfer into a serving plate.

You can cook Rice flour paratha using 5 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Rice flour paratha

1. It’s 1 cup of rice flour.

2. You need 3/4 cup of water.

3. Prepare to taste of Salt.

4. You need 1 tsp of ajwain/carom seeds.

5. Prepare As needed of Ghee for cooking parathas.

Serve with curd, chutney, pickles etc.

Now the Rice paratha is ready.

Add the brown rice flour and whole wheat flour to a medium bowl.

Mix by hand until a smooth dough is formed, adding more milk or water as necessary to make a firm smooth dough.

Rice flour paratha instructions

1. Boil water in a kadahi, add rice flour gradually in kadahi, keep stiring on low flame for 2-3 minutes, add salt and ajwain mangraila, let it cool. Knead it well applying warm water on your palm to make a soft dough. Divide it into 4 equal round shape balls..

2. Roll like a roti applying some flour dust on your chakla..

3. Grease tawa with ghee and cook rice parathas. Allow both sides to cook until they assume a golden-pinkish tint. Serve the rice flour parathas with some curds or aloo tamatar sabzi. Yum!.

They are " Bili Holige / Stuffed Rice flour Paratha ".

Bili in kannada means white and holige is pooran poli.

Unlike traditional pooran polis , these bili holiges are not sweet ones but savory variety.

The outer cover is typically made of maida hence the name white colored and the filling is made from rice flour and later rolled like.

Lightly dust the paratha, rolling pin, and counter with flour as needed to prevent sticking, dusting off any excess flour at the end.