Ingredients
- 1 cup (115 g) 3¾ oz rice flour
- 1½ cups (375 ml) 12 oz water
- ½ tsp cumin (jeera) seeds
- ¼ tsp red chile powder
- ¼ tsp asafoetida (hing)
- ½ tsp green chiles, chopped
- salt to taste
- ¼ tsp baking soda
- 2 tbsp (30 ml) 1 oz vegetable oil
- 1 tbsp (4 g) cilantro (aara dhaniya), chopped
Make it step by step
- Bring water to a boil.
- Add cumin seeds, red chile powder, asafoetida, green chiles, and salt.
- Mix well.
- Add the rice flour and baking soda, stir vigorously with a wooden spoon to avoid lumps.
- Cover and simmer for 10 - 12 minutes.
- Add the oil and cilantro.
- Mix well.
- Serve hot with ghee, crushed pappadum, pickle and yoghurt.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.