Papdi No Lot

Ingredients(for 1 medium bowl (approx. 120g))

• 1 cup Rice flour (Chawal ka atta)
• 2 cups Water
• 1 tsp Cumin seeds (Jeera)
• 1 tsp Sesame seeds (Til) - optional
• 1, finely chopped Green chili (Hari mirch)
• 1/2 inch, grated Ginger (Adrak) - optional
• 1/4 tsp Asafoetida (Hing)
• to taste Salt (Namak)
• 1 tsp Peanut oil (Mungfali tel, for greasing and drizzling)
• 1/4 tsp Red chili powder (Lal mirch, for garnish) - optional

Instructions

1. 1

   In a heavy-bottomed kadhai or deep pan, bring 2 cups of water to a boil. Add salt, cumin seeds, sesame seeds, green chili, ginger, and hing. Stir well to infuse the flavors.

   5 minutes

   Adding spices at this stage enhances their aroma.

2. 2

   Reduce the heat to low. Gradually add rice flour, stirring continuously to avoid lumps. Use a wooden spatula (karchi) for best results.

   3 minutes

   Adding flour slowly ensures a smooth, lump-free dough.

3. 3

   Keep stirring and cook on low flame until the mixture thickens and starts leaving the sides of the pan, forming a soft, pliable dough (lot).

   7 minutes

   Cover the pan for a minute to help the dough steam evenly.

4. 4

   Grease a plate or traditional thali with peanut oil. Transfer the hot lot onto the plate, spreading it evenly using wet hands or a spatula.

   2 minutes

   Wet hands prevent the dough from sticking as you spread.