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A warm, comforting Gujarati snack made from steamed rice flour. This soft, savory dough is spiced with green chilies and cumin, then drizzled with groundnut oil for a truly authentic taste.
In a heavy-bottomed pot, add the water, green chili, grated ginger, cumin seeds, ajwain, papad khar, and salt. Bring the mixture to a rolling boil over medium-high heat. This will infuse the water with all the flavors.
Once the water is boiling, reduce the heat to low. Slowly add the rice flour while stirring continuously with a wooden spoon or a rolling pin. It's important to stir vigorously to prevent any lumps from forming.
Keep mixing until the flour has absorbed all the water and a thick, sticky dough forms. This should take about 2-3 minutes.
Cover the pot with a tight-fitting lid and let the dough steam on the lowest possible heat for 8-10 minutes. The 'lot' is cooked when it becomes slightly translucent and is no longer floury.
Turn off the heat. Immediately scoop the hot 'lot' into serving bowls. Use a spoon to make a small well in the center of each portion.
Drizzle each serving generously with groundnut oil (about 1 tbsp each) and sprinkle with achaar masala (about 1 tsp each). Serve immediately while it's hot and soft.
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A warm, comforting Gujarati snack made from steamed rice flour. This soft, savory dough is spiced with green chilies and cumin, then drizzled with groundnut oil for a truly authentic taste.
This gujarati recipe takes 25 minutes to prepare and yields 4 servings. At 350.85 calories per serving with 4.61g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
To make this recipe Jain-friendly, simply omit the grated ginger. The rest of the ingredients are compliant.
Skip the green chilies entirely or use a very mild variety. Serve with just a little oil and a pinch of salt instead of the spicy achaar masala.
Reduce the amount of oil used for serving to 1 teaspoon per person. You can also add finely chopped spinach to the boiling water for extra nutrients.
Use a pre-made ginger and green chili paste to cut down on chopping time. The core cooking process is already very fast.