Beaten Rice and Plantain-Stalk Cakes

Ingredients

• 2 seers (approximately 1.8 kg / 4 lb) fine beaten rice (Known as poha or aval; use the thin, fine variety for best results)
• 1 sufficient quantity to fully submerge the rice acid curd (Use well-soured plain yogurt or naturally soured curd; it should be noticeably tangy. You will need enough to fully submerge the beaten rice.)
• 1 stalk stalk of a plantain tree (This is the inner core of the banana plant trunk, available at South Asian or Asian grocery stores. It has a fibrous, moist texture.)
• 1 to taste salt (Add according to your preference)
• 1 to taste chilly powder (Use red chilly powder; adjust heat level to your preference)
• 1 sufficient quantity for frying ghee (Use enough ghee to shallowly cover the base of the pan for frying)

Instructions

1. 1Measure out two seers (approximately 1.8 kg) of fine beaten rice. Pick through it briefly to remove any debris or husks. Place it into a large, deep bowl that is big enough to hold the rice once it expands slightly during soaking.
2. 2Pour enough acid curd (well-soured yogurt) over the beaten rice to fully submerge it. Stir briefly to ensure all the rice is coated and saturated. Cover the bowl with a clean cloth or lid and leave it to soak at room temperature for a full night — approximately 8 to 12 hours. The rice will soften and absorb the sour flavour of the curd.
3. 3The next morning, obtain a fresh plantain tree stalk (the inner core of the banana plant trunk). Using a sharp knife, cut the stalk crosswise into round slices about 1 cm thick. Then cut each round slice into small pieces roughly 1–2 cm in size. This two-stage cutting mimics the original instruction to first slice it into rounds, then into small pieces.
4. 4Using the flat side of your knife, the back of a spoon, or a mortar and pestle, lightly bruise each small piece of plantain stalk. You are not trying to mash it — just press it firmly enough to break down the fibres slightly. This releases moisture and softens the texture so it incorporates better into the cakes.
5. 5Take the bruised plantain stalk pieces in your hands and squeeze them firmly over a sink or bowl to remove as much water as possible. The plantain stalk holds a lot of moisture, and removing it prevents the cake mixture from becoming too wet to shape. Discard the squeezed-out liquid.
6. 6Add the squeezed plantain stalk pieces directly into the bowl containing the overnight-soaked beaten rice and curd. Stir everything together so the plantain stalk is evenly distributed throughout the softened rice mixture.
7. 7Add salt and chilly powder to the mixture according to your taste. Start conservatively — you can always add more. Mix everything thoroughly so the seasoning is evenly incorporated throughout the rice and plantain stalk mixture.
8. 8Using the three fingers of your right hand (thumb, index, and middle finger), scoop up a small portion of the mixture and press it into a compact, flat, round cake shape. Each cake should be roughly the size of a small coin or a 5 cm disc. Work quickly and press firmly so they hold together. Repeat until all the mixture is used.
9. 9Lay a clean sheet of cloth — such as a muslin cloth or a clean cotton kitchen towel — on a flat surface in a well-ventilated area, ideally in sunlight. Arrange the shaped cakes in a single layer on the cloth, leaving a little space between each one. Allow them to dry for a full day or two. They should feel firm and dry to the touch before frying. Turn them once during drying if you wish, to help them dry evenly on both sides.
10. 10Place a wide, heavy-bottomed frying pan or skillet over medium heat. Add enough ghee to coat the base of the pan in a shallow layer. Once the ghee is hot and shimmering, carefully place the dried cakes into the pan in a single layer — do not overcrowd. Fry until golden and crispy on one side, then flip and fry the other side. They should be deeply golden and cooked through. Remove and drain on a clean cloth or paper towel. Continue in batches until all cakes are fried.
11. 11Serve the fried cakes warm as part of a dinner spread. They are best eaten fresh from the pan while still crispy.