1 cup rice flour
3 cups water
1 heaped tsp ginger green chilli paste
2 tsps jeera( cumin seeds)
2 cloves garlic finely chopped( optional)
A pinch of soda bi carb
1/2 tsp red chilli pwd
A pinch of heeng
Salt 1/2 tsp
Oil 2-3 tsp or as desired
In a wok heat the water n put in the garlic , 1 tsp jeera heeng , salt , soda , n ginger chilli paste
As the water starts boiling start adding the rice flour a little at a time with one hand n keep mixing well with the other one so that no lumps form. ( I used a wire whisk). When the mix becomes lumpy. Like a very soft dough take it off the fire. Traditionally it’s done But I always steam it a second time as we do a dhokla. Nothing needs to be added. Just spread it in a dhokla plate n steam it once more for 7-8 mins. Makes tadka of oil red chilli pwd n jeera serve hot. If u don’t want to steam it again just pile it on a plate n do the tadka. No then we can serve in individual verrine glasses ( I steam it again cause I’ve been eating it double steamed since I was a child) boiling the the jeera in the water gives it s nice pale yellow colour n taste


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