2. As it boils, slowly add rice flour. Keep stirring.
3. Mix well so the rice flour absorbs all the water. Switch off the gas. Cover with a lid and keep aside for at least 10 minutes.
4. Take the cooked rice flour in a big plate. Using the back of a ramekin or katori/vati, knead the dough and keep aside.
5. Heat a frying pan/tawa or griddle.
6. Take a ball of wheat dough. Roll into a small disc. Stuff a ball of rice dough. Bring all the corners together to form a ball. Roll into rice flour. Roll into a big chapati/roti of the desired circumference.
7. Roast on the pan till brown spots appear on both sides.
8. Serve with ghee on side.
1. For variation, chopped green chilies can be added while boiling the water for the rice flour