Boil the water along with the salt till it comes to a rolling boil. Lower the flame and add the rice powder into it.

Mix vigorously using a spoon until well mixed. Switch off the flame and keep aside.

Pulse the coconut, shallots and fennel seeds till just grinded - 2 pulses should do.

Add this to the rice flour mixture. When the flour is warm enough to handle, slowly mix well and form into a dough. Do not add water, however, if it is feeling sticky, wet your hands and knead together till it forms a ball.

Heat a deep kadai and pour oil. Let it heat.

Take a large lemon size ball from the dough. On your rolling board, spread some oil and slightly press by your hands till it forms a round shape.

It is not necessary to use the rolling pin, just shape it by the hand and keep the pathal slightly thick.

Slowly pick it up and slide into the hot oil, frying both the sides till golden brown. Repeat till dough is finish.

Serve with spicy chicken or mutton curry - devour!!!!