Steamed fritters A light snack made with a combination of rice and lentils

Ingredients

2 cups rice flour

¾ cup white Urad daal (split black gram)

Soak it for few hours and blend it in a mixer . Use the food processor because can’t use much water to mince it. Just use very little to move the daal in the processor.

1 cup oil

2-3 tsp salt

2 tsp chilli powder

1 tsp cumin seed powder

1 tsp fennel seeds powder

1tsp coriander powder

A pinch of asafoetida

1 tsp carrom seeds

Method

· Mix rice flour in 2 cups water, 1tsp salt, 1 tsp chilli powder and carrom seeds. Whisk it together nicely

In a deep round pan add a tbsp oil. It’s preferable to use a non stick pan. When it’s hot add the rice flour mixture and let it thicken on low medium heat. You need to constantly stir and not let it go.

Once it’s thick like dough transfer it to a greased plate and roll it to make a dough.

· Mix all the left over spices in the urad call – salt, chilli powder, cumin seeds powder, flannel seeds powder, coriander powder and asafoetida.

· Start making the fritters.

· On the other side. Fill a pot with water, add a dash of oil and let it boil.

· Divide the dough into desirable size portions.

· Grease your palm with some oil and shape them into flat rounds.

· Fill with the daal mixture and close it in the shape of a half moon. Slightly leave the one of the corner open to let the steam in.

· Add these prepared fritters into the boiling water.

· Let them float in the boiling water for 15 mins. Enough to cook the rice and daal which is already partly cooked. You might have to boil them in batches depending upon the quantity you are making and the size of the pot you are using.