4 cups Rice flour
2 litres water (3½ pints)
3 tablespoons crushed green chillies
½ teaspoon of bicarbonate of soda
1 table spoon oil
For seasoning:
1 teapoon (5ml) Ajmo
2 tablespoons cumin seeds
2 tablespoons sesame seeds
2 tablespoons salt
1 teaspoon ground cumin
| |
Fill a steaming pot with cold water and place on the heat to boil.
In a large saucepan, add 2 litre of water and turn on the heat.
Add the ajmo, cumin seeds(jeeru), salt, ground cumin and
bring water to boil on a medium heat.
Once the water has reached almost boiling, add the
bicarbonate of Soda(you will see the water fizz slightly).
When the water is boiling, add the crushed green chillies and
immediately turn the heat off.
Add all the rice flour to the water and mix quickly to form
a soft dough
like consistency with a large wooden spoon.
Mixing has to be done quickly so the dough does not become lumpy.
Taste and season with more salt and chilli (to your taste).
Serving:
In a bowl take some cold water, wet both hands with the water
and take a handful of dough (when still fairly hot) and roll into a
ball and flatten to about a 2 inch thickness. Then make a hole in
the centre with your thumb and middle finger (this allows the
heat to reach the middle of the dough whilst cooking). Rub a little
oil on the shaped dough to prevent them from sticking to each other.
Place a single layer of the dough balls in the steam pot and allow to
steam for 5 minutes before adding second layer. Once all the
dough balls
are in the steamer, close lid and steam for 30 minutes.
Allow to cool slightly and remove each dough ball carefully.
Serve with a drizzle of oil and chilli powder (Optional).
(Tip: The dough balls can be easily individually frozen)
|
