Ari Pathiri

Sieve the roasted rice powder/pathiri podi using a fine mesh.
Boil the water in a wok or heavy bottom pan. Add salt and simmer.
Slowly add the roasted rice powder/pathiri podi and stir continuously over low heat, but you must ensure it does not get burnt.
Cover this and keep on a slow fire for 10 seconds. Switch off the stove.
As the dough will be very hot at this point, knead the dough with metal spoon. Let it reach a warm condition.
You have to knead the dough when it is warm. Knead the dough thoroughly using both hands for about 5 minutes without adding any more water till the dough comes together with a uniform smooth surface and is no longer sticky. (Note: Kneading the dough has to be done thoroughly and at one single stretch. This is the most important part. The key to soft pathiri is to keep kneading until the dough is less sticky and could be divided into small balls, don't add water or rice powder again. If needed, wet hands or apply a little coconut oil on palms. Any water or any flour added at this point will change the texture of the pathiri.)
Roll the dough into small lemon sized balls. Press it between palms.
Dust the rolling board and rolling pin using the same rice powder used for making pathiri dough.
Roll the flattened balls using the chapathi press or chapathi roller until you get thin round roti/pathiri.
Keep a thava on medium flame and heat it. (Note: A low flame and extra high flame will not make good pathiris. You will end up with crispy pathiris.)
Keep the pathiri on the thava. While rotating the pathiri around on the thava, you will be able to see as steam passes through it within just a few seconds. When the pathiri starts bubbling turn it upside down.
Slightly press it using the back side of a spoon, this will help it to rise up as one single bubble. This way the pathiri will be so soft, wait for another 30 seconds so that even this side is done well and remove from the thava. (Note: the pathiri should not be brown. It should remain white. After one pathiri is done and before putting the next pathiri, clean the brown powder on the thava with a dry cloth.)
Serve the pathiri with chicken curry, mutton curry, egg curry or with any curry of your choice. Ideally these pathiri can be dipped into coconut milk before being eaten with curry to create the best flavour combinations.