Bean-Flour Cakes

Ingredients

• 1 seer (approximately 900g) fresh flour of beans (Use freshly milled bean flour for best results. Chickpea flour (besan) is a close modern equivalent.)
• 1 seer (approximately 900g) cleaned black pulse (Black pulse refers to whole black urad dal (black gram). Ensure it is cleaned and free of debris before grinding.)
• 0 to taste salt (Add according to your preference. Start with a small pinch and adjust.)
• 0 to taste red chilly powder (Add according to your heat preference. Start with a small amount and adjust.)
• 0 as needed for frying ghee (Use enough ghee to shallow or deep fry the dried cakes. Clarified butter (ghee) can be found in most Indian grocery stores.)

Instructions

1. 1Measure out 1 seer (approximately 900g) of fresh bean flour and set it aside in a large mixing bowl. Measure out 1 seer (approximately 900g) of cleaned black pulse, ensuring it is free from any stones or debris.
2. 2Grind the cleaned black pulse to a fine powder using a stone grinder, a heavy-duty blender, or a spice grinder. Work in small batches if necessary. The goal is to achieve a smooth, fine flour similar in texture to the bean flour. This may take several minutes of grinding.
3. 3Add the freshly ground black pulse flour to the bowl containing the bean flour. Add salt and red chilly powder to taste. Mix everything together thoroughly using your hands or a spoon until the ingredients are evenly combined. Gradually add small amounts of water and mix until the mixture comes together into a firm, slightly moist dough — just damp enough to be shaped but not sticky. It should hold its shape when pressed.
4. 4Using only three fingers of your right hand (thumb, index, and middle finger), pinch off a small portion of the moistened dough. Gently press and roll it between your fingers to form a small, flat, round cake — roughly the size of a large coin or a small patty. Repeat this process with the remaining dough until all of it has been shaped into small cakes.
5. 5Spread a clean piece of cloth — such as a clean cotton cloth or muslin — on a flat surface in a well-ventilated area, ideally in direct sunlight. Carefully place the shaped cakes onto the cloth in a single layer, ensuring they do not touch or overlap. Leave enough space between each cake for air to circulate.
6. 6Allow the cakes to dry completely in the sun. This typically takes 1 to 2 full days depending on the strength of the sunlight and humidity. The cakes are fully dried when they are completely hard and brittle to the touch, with no soft or moist spots remaining. Turn them over halfway through drying to ensure both sides dry evenly. Bring them inside if it rains or at night.
7. 7Once the cakes are completely and thoroughly dried, carefully remove them from the cloth. Transfer them into a clean, dry, airtight container or vessel. Store in a cool, dry place. The dried cakes can be stored for an extended period until you are ready to fry them.
8. 8When you are ready to serve the cakes, place a heavy-bottomed pan or kadai over medium heat. Add enough ghee to the pan to shallow or deep fry the cakes. Once the ghee is hot and shimmering, carefully add the dried cakes in small batches. Fry, turning occasionally, until they are golden brown and crisp on all sides. Remove with a slotted spoon and drain on a plate lined with paper towels. Serve hot.