1. Combine 1 cup rice flour, 3 cups water and salt to taste in a bowl and mix well to make a smooth batter. Keep aside. 2. Fill a steamer with 2/3 level water and keep to boil. Cover the top of the steamer with a muslin cloth/ cheese cloth and secure the edges tightly (like for panki). 3. Brush the cheesecloth with little oil and when the water begins to boil, pour ½ ladle of batter on the cloth and spread it around in a circular motion (like one would do for dosa). 4. Cover with an inverted lid and cook for few seconds. 5. Carefully lift the corners using a spatula and remove the cooked rice wrapper onto a plate. 6. Use the remaining batter to make more rice wrappers. Use as required. 7. Once cooled, dust some flour between each wrapper, place in zip lock bags and store in the freezer till use.
Posted on: Tue, 10 Sep 2013 11:44:18 +0000
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