RAG Demo

Tag: Rice flour

  • Fara

    Fara is a traditional Chhattisgarhi snack and breakfast that began as a smart way to use leftover rice. The cooked rice is kneaded with rice flour into a soft dough, rolled into long, thin dumplings and steamed, much like a cousin of the south Indian kozhukattai or the Gujarati muthia.

    On their own the steamed faras are soft, chewy and plain. They become a snack once they are tossed in a tempering of mustard seeds, sesame, curry leaves and green chillies, which crisps them slightly at the edges. Some households serve them in a thin, sour curd-based gravy instead. They are eaten warm with chutney and tea.

    At a glance

    RegionChhattisgarh
    CuisineChhattisgarhi
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time25 minutes
    Total time45 minutes
    Serves4
    Spice levelMild
    DifficultyEasy
    Gluten-freeYes
    Key ingredientsrice flour / cooked rice / sesame seeds / curry leaves

    Ingredients

    For the dough

    • 1 cup cooked rice
    • 1 1/4 cups rice flour
    • 1 cup water
    • 1/2 tsp salt
    • 1 tsp oil

    For the tempering

    • 2 tbsp oil
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 tbsp white sesame seeds
    • A pinch of asafoetida
    • 10-12 curry leaves
    • 2 green chillies, slit
    • 1/4 tsp turmeric powder
    • 1/2 tsp red chilli powder
    • Salt to taste
    • 2 tbsp chopped coriander
    • 1 tsp lemon juice

    Method

    1. Bring the water to a boil with salt and oil. Add the cooked rice, mash it with a spoon, then add the rice flour and stir quickly to combine. Turn off the heat, cover and rest for 5 minutes.
    2. When cool enough to handle, knead the mixture with greased hands into a smooth, soft dough.
    3. Pinch off small portions and roll between your palms into finger-thick rolls about 8 cm long, or into small balls.
    4. Arrange them on a greased steamer plate and steam over boiling water for 12-15 minutes until they look slightly glossy and are no longer sticky. Let them cool for 5 minutes.
    5. Heat oil in a wide pan on medium heat. Add mustard seeds and let them pop, then cumin, sesame, asafoetida, curry leaves and green chillies. Fry for 20 seconds until the sesame turns light golden.
    6. Add turmeric and chilli powder, then the steamed faras with a pinch of salt. Toss gently on medium heat for 3-4 minutes until lightly crisp in places.
    7. Finish with coriander and lemon juice and serve warm.

    Tips

    • Knead while the dough is warm; cold rice-flour dough cracks when rolled.
    • Steamed faras keep in the fridge for a day – temper them fresh just before serving.
    • For the curd version, simmer the steamed faras in a thin, tempered buttermilk kadhi for 5 minutes.

    Serve with

    Green chutney or tomato chutney and a cup of tea.

  • Sarva Pindi

    Sarva pindi, also called ginne appa or tapala chekka, is a traditional Telangana snack named after the sarva, the heavy, deep pan it is cooked in. The dough of rice flour, soaked chana dal, peanuts and sesame is pressed by hand directly into the pan, and holes are poked through it so the oil can seep in and crisp it up.

    The result is a large, round pancake that is crisp and golden on the outside and slightly chewy inside, with crunchy peanuts, nutty sesame and the aroma of curry leaves and coriander. It is spicy and very satisfying, a favourite evening snack in Telangana villages that is now served in Hyderabad's Telangana-themed restaurants.

    At a glance

    RegionTelangana
    CuisineTelangana
    DietVegan
    CourseSnack
    Prep time20 minutes
    Cook time30 minutes
    Total time50 minutes
    Serves4
    Spice levelHot
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice flour / chana dal / peanuts / sesame seeds / curry leaves

    Ingredients

    • 2 cups rice flour
    • 2 tbsp chana dal, soaked 1 hour
    • 3 tbsp raw peanuts, lightly crushed
    • 1 tbsp white sesame seeds
    • 1 small onion, finely chopped
    • 3 green chillies, finely chopped, or 1 tsp ginger-chilli paste
    • 1 tsp red chilli powder
    • 1/2 tsp cumin seeds
    • 2 sprigs curry leaves, chopped
    • 3 tbsp chopped coriander leaves
    • 1 tsp salt
    • 1 tbsp hot oil
    • about 1 cup warm water
    • 4-5 tbsp oil for cooking

    Method

    1. In a large bowl combine the rice flour, drained chana dal, peanuts, sesame, onion, green chillies, chilli powder, cumin, curry leaves, coriander and salt.
    2. Pour in 1 tbsp hot oil and rub it in, then add warm water gradually to make a soft, non-sticky dough. Rest for 10 minutes.
    3. Spread 1 tbsp oil in a thick-bottomed kadai or sarva while it is still cold.
    4. Take an orange-sized portion of dough and place it in the centre. With wet fingers, press it out thinly and evenly over the base and slightly up the sides, about 3-4 mm thick.
    5. Make 5-6 holes in the dough with your finger and pour a few drops of oil into each and around the edge.
    6. Place the kadai on medium heat, cover and cook for 5-6 minutes until the bottom is golden and crisp.
    7. Flip it over with a spatula, drizzle a little more oil and cook uncovered for 3-4 minutes until both sides are golden brown and crisp.
    8. Remove, cool the kadai before making the next one, and cut into wedges to serve.

    Tips

    • Always press the dough into a cold kadai; a hot pan makes it impossible to spread.
    • Thinner pressing gives a crisper sarva pindi.
    • A handful of chopped soaked chana leaves or spinach is a popular seasonal addition.

    Serve with

    Hot tea, or a dollop of curd or peanut chutney.

  • Akki Rotti

    Akki rotti, akki meaning rice in Kannada, is a breakfast flatbread from Karnataka made from rice flour mixed with vegetables and herbs. It is patted out by hand directly on a cold, greased tawa or on a banana leaf rather than rolled, which gives it its uneven, rustic look. In Malnad homes it is a staple, often made with dill (sabsige soppu) or grated cucumber.

    A good akki rotti is crisp and golden at the edges and soft inside, with green flecks of dill, chilli and coriander. It is savoury, mildly spicy and fragrant. Being made from rice flour it is naturally gluten free. It is eaten hot with chutney, a spoon of butter or a pickle.

    At a glance

    RegionKarnataka
    CuisineKannada
    DietVegan
    CourseBreakfast
    Prep time15 minutes
    Cook time30 minutes
    Total time45 minutes
    Serves4
    Spice levelMedium
    DifficultyMedium
    Gluten-freeYes
    Key ingredientsrice flour / onion / dill leaves / coconut / green chillies

    Ingredients

    • 2 cups rice flour
    • 1 medium onion, finely chopped
    • 1/2 cup dill leaves, finely chopped
    • 1/4 cup grated coconut
    • 1 small carrot, grated (optional)
    • 2-3 green chillies, finely chopped
    • 1 inch ginger, grated
    • 1 tsp cumin seeds
    • 3 tbsp chopped coriander leaves
    • 1 tsp salt
    • about 1 cup warm water
    • oil for cooking

    Method

    1. Mix the rice flour, onion, dill, coconut, carrot, chillies, ginger, cumin, coriander and salt in a large bowl.
    2. Add warm water a little at a time and knead to a soft, slightly sticky dough that holds together. Rest for 10 minutes.
    3. Grease a cold, thick tawa with 1 tsp oil. Take a lemon-sized ball of dough and place it on the tawa.
    4. Wet your fingers and pat the dough out into a thin, even circle about 15 cm across, wetting your fingers often so it does not stick. Make 3-4 small holes in it with a finger.
    5. Pour a few drops of oil in each hole and around the edges. Place the tawa on medium heat, cover and cook for 3-4 minutes until the base is golden and crisp.
    6. Flip and cook for 1-2 minutes more until spotted golden. Remove.
    7. Cool the tawa under running water before shaping the next rotti, or use two tawas in rotation. Alternatively pat the rottis on a greased banana leaf or butter paper and transfer them to a hot tawa.

    Tips

    • The tawa must be cool when patting out the dough; a hot tawa makes it impossible to spread.
    • Warm water helps the rice flour bind.
    • Make the dough just before cooking; onions release water and make it soggy if it sits too long.

    Serve with

    Coconut chutney, ennegai, or white butter with chutney pudi.