Khichu/Papdi No Lot/ Rice Flour Dumplings

Makes 8

1 1/2 cup rice flour

1 tsp cumin seeds

1/2 tbsp caraway seeds

2 green chilies, crushed

1/4 tsp baking soda

3 cups water

1 tbsp oil

Salt per taste

Add 3 cups of water in a pot on high heat. Add cumin seeds, caraway seeds, green chilies and baking soda. 

Bring the spiced water to a boil. Approximately 3-4 minutes. The color of the water will turn yellow from the spices. 

Turn off the heat and add rice flour to the spiced water. Stir until the flour with a wooden spoon until all the dough comes together. 

Allow the mixture to cool for 1-2 minutes.

Set up a large metal steamer. Oil the steam basket to stop the dough from sticking.

Grease your palms with oil. While the mixture is still warm, but cool enough to handle, divide the dough into 8 golf-ball sized rounds. 

Flatten the dough balls slightly and make an indentation in the middle. It will look like a doughnut without a hole. 

Arrange the dough balls into the steam basket. Leave about 1/2 inch space as the dough will inflate slightly. 

Place the steam basket into the steamer. Place the lead on and steam the dough for 10-12 minutes on high heat. 

Remove the lid and take the dough out on a serving plate. Brush with oil to keep it from  sticking or drying out. 

Serve with oil and aachar (pickle) masala