1

To begin the preparation of Biyyapu Rotte, in a deep pan add water and salt, bring this to a boil over medium to high heat.

2

Later stir in the measured rice flour and turn off the heat.

3

Combine water and flour with a wooden spoon as much as you can.

4

Now transfer this to a mixing bowl or big thali, cool it for couple of minutes at room temperature.

5

While its still warm, sprinkle water, little at a time and knead this into a soft dough.

6

Later divide it into 12 equal portions, roll them into balls and keep them covered.

7

Now shape each ball into roti by dusting with dry rice flour and rolling like regular roti.

8

Heat a Skillet and fry them on both the sides on medium heat until light golden spots appear and remove.

9

Once fried serve the Biyyapu Rotte hot with kurma or peanut chutney.

*Note:

1. Knead the dough by sprinkling as little water as possible.
2. Keep the dough covered throughout the process as rice flour dries out really fast and breaks while rolling.
3. Once fried you can always smear them with oil/ghee like regular roti but traditionally it is not done.