Acid Cakes made of Black Pulse and Rice Flour

Ingredients

• 0.5 puckka seer (approx. 470 g / 1 lb) black pulse flour (urad dal flour) (A puckka seer is approximately 933 g, so half is about 466 g. Urad dal flour is the closest modern equivalent to black pulse flour.)
• 1 seer (approx. 933 g / 2 lb) fine white rice flour (Use finely milled white rice flour for a smooth batter.)
• 1.5 seer (approx. 1.4 litres / 6 cups) water (Use room-temperature water to encourage fermentation.)
• 1 small handful (to taste) black pepper (Whole black peppercorns to be ground into powder.)
• 1 small handful (to taste) cumin seeds (Whole cumin seeds to be ground into powder.)
• 1 small amount (for greasing) oil or ghee (for baking) (Used to grease the baking vessel to prevent sticking and rust.)
• 2 tolah (approx. 23 g / 1.5 tablespoons) black pulse (urad dal), pods removed (for relish) (A tolah is approximately 11.7 g. Use husked and split urad dal.)
• 1 proper portion (to taste) red chillies (for relish) (Adjust quantity to your preferred heat level.)
• 1 small pinch (to taste) asafoetida (hing) (for relish) (A very small amount is sufficient as asafoetida is pungent.)
• 1 small handful (to taste) carapala leaves (curry leaves) (for relish) (Carapala leaves are the historical term for curry leaves (Murraya koenigii).)
• 1 small amount (for frying) ghee (for frying relish) (Used to fry the relish ingredients.)
• 1 to taste sugar (optional, as alternative relish) (The original recipe states sugar may be used as an alternative condiment alongside or instead of the fried relish.)

Instructions

1. 1In a large mixing bowl, combine the black pulse flour (urad dal flour) with the fine white rice flour. Stir thoroughly with a spoon or whisk until the two flours are evenly blended and no streaks remain.
2. 2Gradually pour the water (approximately 1.4 litres / 6 cups) into the flour mixture, stirring continuously as you add it. Mix well until you have a smooth, lump-free batter with a consistency similar to thick pancake batter. Scrape down the sides of the bowl.
3. 3Cover the bowl loosely with a clean cloth or lid (do not seal airtight, as the batter needs to breathe). Leave it in a warm spot at room temperature for a full day — or up to two days if the weather is cool — until the batter smells pleasantly sour and may show small bubbles on the surface. A warm kitchen (around 25–30°C / 77–86°F) will ferment the batter in roughly 24 hours; in cooler conditions allow a full 48 hours. Do not disturb it unnecessarily during this time.
4. 4Once the batter has fermented, grind the black pepper and cumin seeds together into a fine powder using a spice grinder, mortar and pestle, or the back of a heavy spoon. Work them until no coarse pieces remain.
5. 5Add the freshly ground black pepper and cumin powder to the fermented batter. Stir well to distribute the spices evenly throughout the batter.
6. 6Place a round iron griddle (tawa), cast iron pan, or heavy-based flat pan over medium heat. Once warm, use a folded piece of cloth, a pastry brush, or a piece of paper towel to rub a thin, even layer of oil or ghee over the entire cooking surface. This prevents the cakes from sticking and protects the iron from rust caused by the acidic batter.
7. 7Ladle or spoon enough batter onto the greased, heated pan to form a round cake approximately 1–1.5 cm thick — similar to a thick pancake or dosa. Cook over medium heat until the underside is set and lightly golden, then carefully flip and cook the other side until cooked through and firm. Repeat with the remaining batter, re-greasing the pan with oil or ghee before each cake. Work in batches and keep finished cakes warm. The original recipe specifies baking on a round iron vessel; a tawa, cast iron skillet, or heavy griddle replicates this best.
8. 8While the cakes are baking (or once they are done), prepare the relish. Heat a small amount of ghee in a small frying pan over medium heat. Add the black pulse (urad dal, pods removed), the red chillies, the asafoetida, and the curry leaves (carapala leaves). Fry, stirring frequently, until the dal turns golden and the chillies and leaves are fragrant and slightly crisp. Watch carefully as these ingredients can colour quickly.
9. 9Allow the fried relish ingredients to cool for a minute or two so they are safe to handle. Then transfer them to a mortar and pestle or spice grinder and grind together into a coarse or smooth paste or powder, according to your preference.
10. 10Serve the warm acid cakes alongside the ground relish. Spoon or sprinkle the relish over the cakes or serve it in a small dish on the side for dipping. The original recipe also notes that sugar works well as an accompaniment in place of or alongside the relish.