Sift the rice flour and set aside.

In a large bowl, bring the water to boil along with the salt.

Once the water comes to a rolling boil, reduce the flame to simmer. Add the sifted rice flour and give the mixture a good mix, till all the flour is moist.

Stop mixing, close the lid and let it cook for five minutes. Switch off.

After a couple of minutes, empty the mixture into a flat surfaced bowl. This makes it easy to knead. Scrap as much of the dough into the bowl.

Pour some water into the dough bowl and keep on the side. This will be used for dipping your hand while kneading.

Start kneading when the dough is still hot. I usually use dough hooks of my egg beater to bring the dough together till the dough is hot enough to touch.

Dip your hands in water if you feel the dough is sticky. Keep kneading as much time till the dough becomes cooler. The final stage is that it will cease to stick to your hand. You will get a smooth dough, where you can leave indention with your finger.

Divide the dough into balls. This quantity makes 12 large pathiris or around 18-20 smaller ones.

On your rolling surface, sprinkle rice flour generously and roll flat and thin. The round has to be uniform for the pathiri to fluff up. Alternatively, you could use a press to flatten the dough by rubbing oil or brushing rice flour. You can stack up the rolled pathiris if not cooking immediately.

Heat your pan for making the pathiris. Put the pathiri rolled side down - this is very important for proper fluffing.

Allow to cook for a couple of minutes. You can rub the surface with your spatula to know. If it is rough, it is cooked. Flip the pathiri.

Cook the other side for another couple of minutes You can gently rub your spatula to facilitate the pathiri to fluff up. Don't worry if it doesn't fluff completely. It would still be soft.

Line your hot pot with a cotton cloth and place your pathiri in flipped direction. The cloth will allow steam to move out and won't make your pathiris soggy upon storage. You can use thick kitchen towel also.

Continue till all are done. Once done, wrap the cloth over the top pathiri and close the lid of the pot. If using a kitchen towel, keep on top.

Serve as per mentioned in the post. :)