Apatani Anchi Peda
Soft, lightly pan-cooked rice flour flatbreads made in Apatani households of Ziro valley, eaten as a simple breakfast or snack.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Flat tawa or griddle
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 2 g
- carbs
- 32 g
- fibre
- 1 g
- protein
- 3 g
- calories
- 150 kcal
Instructions
- 1
Mix rice flour and a pinch of salt in a bowl.
- 2
Add warm water little by little while kneading. Stop when a soft, pliable dough forms.
- 3
Cover the dough with a damp cloth. Let it rest for 10 minutes.
- 4
Divide the dough into small, equal balls.
- 5
Press each ball gently between your palms into a small round disc.
- 6
Heat a lightly greased tawa (flat griddle) over medium heat.
- 7
Place a flattened disc on the tawa. Cook for 2 minutes until lightly browned underneath.
- 8
Flip and cook the other side until both sides have light golden spots.
- 9
Serve warm.
Chef's tips
Add water slowly so the dough stays soft but not sticky. Cook on medium heat so the inside cooks through without burning.
Ingredient substitutions
- rice flour → a blend of rice flour and finger millet flour
Storage
Best eaten fresh on the day of making.
Reheating
Reheat briefly on a dry tawa to soften.
Common mistakes to avoid
- •Using cold water, which makes the dough hard to bring together.
Serving suggestions
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