1teaspoonGinger and green chili paste or crushed into mortar/pestle
Salt to taste
⅛teaspoonBaking soda
2tablespoonsCilantro or coriander leaveschopped finely
½cupRice flour
For Tempering:
1tablespoonPeanut oil
½teaspoonCumin seeds
1clovesGarlicsliced
¼teaspoonRed chili powder
Instructions
First, heat the tawa or skillet on medium heat.
Now, in a saucepan or patila, take the water. Heat that on another stove on medium heat.
While it is coming to a boil, add crushed ginger and green chili paste, chopped coriander leaves, salt and baking soda.
Let it come to a rolling bowl.
Once it starts boiling, add a little flour at a time and keep stirring while adding to avoid the lumps. I recommend using wooden spoon or wooden belan (Rolling pin) for stirring.
Keep stirring vigorously till there are no lumps.
Now tawa is hot. transfer the pan on the hot tawa. Turn the heat to LOW.
Cover the pan with a lid and continue cooking on LOW heat for 10-11 minutes. Do check and stir once or twice.
Then turn off the stove. Now remove it to a plate.
Heat the peanut oil in a small pan on medium heat.
Once hot add cumin seeds and let them sizzle.
Now add sliced garlic and saute for 30-40 seconds.