The Complete Ayurvedic Cookbook - The Eumundi Medicine Man

Rice & Bread
Too dry and the chapatis will be stiff and hard to digest, and too wet and the idea of
rolling them will drive you crazy! Try to get a pliable, damp dough.
Heat a thick pan with a solid but even heat.
Take a piece of dough about the size of a small lime. Dust the marble, rolling pin and
your hands with a fine rice flour. Roll the dough using the dust as the non-stick
agent. When the chapati is ready use a template like a steel lid to get a perfectly round
chapati. The chapati should be about 3-4mm thick. They can be placed on a plate
slightly overlaping ready for cooking. Do not directly place them in a big stack as
they may stick together.
Place the chapati in the hot frypan. Turn a few times. When they puff up press them
down with a flat bottom scoop and turn over. If the pan is too hot they will burn and
dry out and if too low not cook at all. A good medium heat is needed.
When cooked remove and place between two plates to keep warm.
Rice or Millett (Ragi) chapatis go nicely with dahl and/or spicy vegies, chutney and
raita. The rice chapatis at Rajah Healthy Acres are perfect every time!
Uwww.eumundimedicineman.comU for cooking demonstration
Heidi’s brown rice chapati.
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