This is a quick, tasty, and filling tiffin. I learnt this recipe from my grandmother way back in 1965 and it has always found many takers.
What you need
Rice flour - 1 cup
Curd - 2 cup
Salt - 1 tsp
Edible oil - 5 tsp
Mustard - 1/2 tsp
Green chillies - 2
Asafoetida powder – 1 tsp
Cooking instructions
Mix rice flour, curd, salt and asafoetida powder in a bowl. Pour oil in a kadai and add mustard. When it sputters add the rice flour and stir continuously. When it turns semi-solid (around 3-4 minutes), cover with a lid and cook ensuring that it does not stick to the sides of the pan. When it browns a little turn off the flame and let sit in the kadai for two more minutes. Garnish with coriander leaves.
Kalyani Muralidharan is a grandmother who loves cooking for family and friends.
