Updated: Oct 11
Preparation Time: 5 min. Cooking Time: 25 min. Serves 4
3 cups Rice Flour (Buy here) 1 tsp Papad Kharo or (Sodium Bicarbonate) 2 tbsp Cumin Powder Coarse Grind (Jeera Powder) 5 tbsp White Sesame Seeds 1 tsp Taj Laving Masala ¾ tsp Asafoetida (Hing) 1½ tbsp Green Chilli Paste 2 tbsp Oil 6½ cups Water 2 tsp Salt
In a big bowl, add the rice flour with the asafoetida and keep aside.
In a large pan heat the water, when warm take a ⅓ cup of water and mix it with the papad kharo in a small bowl, stir and leave it for a minute or two.
As you will see a white-sand textured sitting at the bottom, you need to discard that and then slowly pour the papad kharo water back in the water.
Now add the cumin powder, sesame seeds, taj laving masala, oil and salt, bring it to a boil. Once it starts to boil, then add the green chilli paste and simmer for 2 minutes, turn the flame low.
Now gradually add the rice flour while continuously stirring using a wooden spoon, make sure that there are no lumps in the flour.
Slowly add and mix the entire rice flour, and it will start forming into a soft dough-like consistency, cook for about a 2 minutes with the lid covered.
Cool for 5 minutes then knead the dough and make small doughnut shapes roll with a hole in the middle.
Meanwhile, in a steam cooker, start to heat the water on a low flame, apply some oil on steamer tray with holes and keep it inside, place the rolls in and steam them in a steamer for 10 minutes on high heat.
Enjoy hot with oil and sprinkle red chilli powder or dry idli chutney! Yum...