Dry roast rice flour on a iron skillet in low heat for 5 minutes.Sieve the flour and set it aside.
In a large vessel / Kadai, heat 2 cups of water and bring it to rolling boiling.
Add 2 tablespoon of coconut oil and 1 teaspoon of salt to the water.
Now keep the flame on low and add in the sieved rice flour to the boiling water.
Immediately mix well everything briskly with a spatula.Keep it on simmer for 10-15 seconds.
Turn off the heat,close it with a lid and allow it for 3-7 minutes. Wait till you can handle the heat from the dough to work with.
Now apply some coconut oil on palm, transfer the dough on to a workspace and knead it evenly to get a uniform smooth and less sticky dough.
Make small lemon sized dough,set aside. Cover it with damp muslin cloth.
Dust some rice flour on worktop, using a rolling pin roll one small ball into a circle just like chapati,roll as thin as possible.
Using a 5"-6"inch diameter round cutter, cut the rolled roti's to give a even circle shape.
Heat a tawa, place the rolled pathiri on it.Cook for 10-15 seconds,flip and cook on other side by pressing gently with a spatula, wait till it puffs up.
Remove from the tawa and stack up cooked Pathiris. Don't overcook Pathiris,as it should be white in colour.