​Boil the Water: Take a pan and pour 4 cups of water into it. Add the required amount of salt and a little oil (or ghee) to the water. Let it boil well.

​Add Rice Flour: Once the water boils well, keep the flame on low. First, add 2 cups of rice powder and mix well. If the mixture feels too watery, mix in an additional 1/2 cup of rice flour (total 2.5 cups) until you get the right consistency.

​Cook and Rest: Mix thoroughly until the moisture is absorbed and the dough becomes dry and soft. Turn off the flame and transfer the dough to a large bowl to let the heat reduce slightly. Cover it with a lid so it doesn't dry out.

​Knead with Ingredients: Once the dough is cool enough to handle, add the finely chopped onions, chopped coriander leaves, and 1/2 cup of fresh grated coconut. Knead the dough well. (Tip: Wet your hands slightly with water if it's sticky).

​Make Balls: Divide the dough into small, equal-sized balls (around 16 balls). Roll them smoothly between your palms without any cracks.

​Press/Flatten: Place a ball on a butter paper or plastic sheet, apply a little oil on it, cover it with another sheet, and press it flat evenly using a plate or a press.

​Cook: Heat a tawa/pan. Place the flattened pathiri on the hot pan. Cook on both sides, applying a very little ghee on top for a nice aroma and soft texture.

​Store & Serve: Transfer the cooked pathiris into a casserole and brush a little more ghee in between layers to keep them soft and fragrant. Serve hot with chicken curry, vegetable stew, or kuruma!