About the Recipe
1 cup stone ground rice flour
1-2 cups warm water
⅛ teaspoon salt
2 Tablespoons oil for cooking
1 cup cold water for sprinkling
Sifting rice flour into a stainless steel bowl helps remove any detritus and fluffs the flour, so sift the flour, then slowly add 1 cup of the warm water and mix well with a whisk. Once it is thoroughly combined, add a little water at a time to form a smooth batter: dip a finger into the batter, it should coat your finger but not be too thick. Strain the batter through the strainer into a different bowl, cover and let rest at room temp for 2-3 hours.
Heat a Tawa pan over high heat. Once it is sizzling hot, heat should be felt when a hand is held a couple of inches above the pan, turn down heat to medium, sprinkle about 1 tablespoon of water on top of Tawa and wipe down the Tawa with an oil-soaked paper towel.
Using ⅓ cup of batter in a stainless steel flat bottom measuring cup,stir the batter well then pour it into the middle of the skillet, gently spreading the batter into a 5-6 inch circle with the bottom of the cup. It should form a thin pancake.
If that is too difficult, then lift and rotate the pan to swirl the batter evenly over the pan's surface before returning to the heat. It should be swift, otherwise, it clumps in the middle of the pan.
Cover with a clay pot lid or any other lid. Cook until small holes appear on the surface. Cook on one side only.
Maintain medium heat. Repeat the same process with the rest of the batter.