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Rice bread:
        Mix 2 cups of rice flour with 1/2 cup or less of boiling
hot water, 3 tablespoons chopped cilantro, 3 minced green
chillies, 1 teas. chopped curry leaves, and optionally, 1/2 cup
of coarsely powdered roasted peanuts. Add some salt, and 1
tablespoon or 2 of softened butter. Knead into a firm dough.
Keep covered when using it. Make 8 to 10 balls out of this.
Heat a skillet on med. high. Sprinkle some rice flour on a clean
working area. Flatten each rice ball into a thin bread [While
traditionally Mom will not use a rolling pin for this, it will
probably help beginners].
Cook one or two at a time [depending on size of skillet]. When
one side is dry, flip it over to cook the other side, and when
slightly golden, drizzle a few drops of veg. oil or ghee
around the bread, Make sure the bottom gets the benefit,
and flip again to cook the top and drizzle oil/ghee around.

This does not need anything to "go" with it. But still, we serve
it with coconut chutney made with fresh coconut, roasted peanuts,
a wee bit tamarind pulp (can use paste), green chillies and red
chillies, and a bit of ginger and curry leaves; add salt and
water and grind them all together.

From: Aruna Viswadoss <[log in to unmask]>