Shaped Papdi No Lot
Classic steamed rice flour dough turned into fancy moulds.
- 1 cup rice flour
- 1 level teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon sesame seeds
- 1 teaspoon whole jeera
- 1 teaspoon ajwain
- 1 tablespoon green chilies, crushed
- 1 1/2 cup boiling water
Olive oil or vegetable oil
Methi pickle masala or red chili powder
Steaming pot and trivet with adequate water.
1 glass or stainless-steel plate, greased with oil.
Get the steamer pot ready over the stove.
Boil the 1 1/2 cup water in a sauce pan.
While the water starts boiling in the steamer pot and the sauce pan, take a large mixing bowl and put the rice flour, sesame seeds and ajwain. Mix gently and set aside.
Once the water starts boiling in the sauce pan, remove the pot from heat. Add in the salt, baking soda, cumin and green chilies in the water. Stir well and pour over the rice flour. Mix well.
Transfer the mixture into the greased pan and put in the steamer over the trivet. Make sure the pan is not touching the water in the steamer. Cover and steam for 30 minutes on medium heat.
Remove the plate from steamer. Transfer the dough on a tray or board to cool down. Once the dough is okay to handle, knead it into a soft and pliable ball. Divide the dough into about 24 pieces.
Take a few drops of oil in your palm and roll each piece into a small ball. Mould each ball in the desired shape. I used mini laddu mould (center row) and moon cake mould (first row).
To garnish, take some olive oil and dot the center with your finger tip. Sprinkle with some red methi pickle masala or chili powder.