Broad Cakes of Rice Flour

Ingredients

• 225 grams rice flour (Half a seer converted to approximately 225g. Use fine white rice flour for best results.)
• 112 grams black pulse flour (Quarter of a seer converted to approximately 112g. Black pulse flour is made from urad dal (black lentils); look for it in South Asian grocery stores.)
• 56 grams green pulse flour (One-eighth of a seer converted to approximately 56g. Green pulse flour is made from mung beans; available at South Asian grocery stores.)
• 240 millilitres warm water (Add gradually as needed to bring the dough together. The water should be warm to the touch but not boiling.)
• 0.5 teaspoon salt (A little salt as specified. Adjust to taste.)
• 150 grams boiled brown pulse powder (Brown pulse (such as chana dal or brown lentils) boiled until soft and then mashed or ground to a coarse powder. Prepare this before beginning the dough.)
• 0.5 teaspoon cardamom powder (Ground green cardamom. Use freshly ground for the best aroma.)
• 2 tablespoons melted butter or ghee (For serving. Ghee is traditional and gives a richer flavour; melted unsalted butter is a readily available substitute.)

Instructions

1. 1Before making the dough, prepare your filling. Place the brown pulse (such as chana dal or brown lentils) in a medium saucepan, cover generously with water, and bring to a boil over medium-high heat. Reduce heat and simmer until completely soft and mashable, about 20–25 minutes. Drain well, then mash or roughly grind into a coarse powder using a fork, potato masher, or food processor. Set aside to cool slightly. This is your boiled brown pulse powder.
2. 2In a large mixing bowl, add the rice flour (225g), black pulse flour (112g), and green pulse flour (56g). Stir well with a spoon or whisk until the three flours are evenly combined. This ensures a uniform texture throughout the cakes.
3. 3Add a little salt (about half a teaspoon) to the flour mixture. Gradually pour in warm water, a little at a time, while stirring and then kneading with your hands. Continue adding water and kneading until you have a smooth, soft, pliable dough that holds together without sticking to your hands — similar to a soft bread dough. You may not need all the water, so add it slowly. If the dough feels too sticky, dust lightly with a little extra rice flour.
4. 4Take the cooked and mashed brown pulse powder from step 1 and mix in the cardamom powder (about half a teaspoon). Stir until evenly combined. This spiced pulse mixture is your filling. Taste it — the cardamom should be fragrant and present but not overwhelming.
5. 5Bring a large pot of water to a boil over high heat (you will need this in the next step). While it heats, divide the dough into equal portions — about 4 portions for 4 servings. Take one portion of dough and flatten it in the palm of your hand into a broad, flat round disc, roughly 12–15cm (5–6 inches) wide and about 5mm thick. Place a generous spoonful of the cardamom-spiced brown pulse filling in the centre of the disc. Carefully fold the edges of the dough up and around the filling, pinching them firmly together to seal completely, so the filling is fully enclosed. Gently flatten the filled cake again into a broad disc shape. Repeat with the remaining dough and filling portions. Tip: if the edges crack, dip your fingertips in a little warm water to help seal them.
6. 6Once the large pot of water is at a rolling boil, gently lower the filled cakes into the water one at a time using a slotted spoon or your hands. Do not overcrowd the pot — cook in batches if necessary. Reduce the heat slightly to a steady boil (not a violent rolling boil, which could break the cakes apart). Boil the cakes for approximately 15–20 minutes, turning them gently halfway through cooking, until they are cooked through and feel firm when pressed lightly. To test, remove one cake and cut it in half — the dough should be uniformly cooked with no raw, floury centre. Remove with a slotted spoon and drain briefly.
7. 7Transfer the boiled cakes to serving plates while still warm. Drizzle generously with melted butter or ghee (about half a tablespoon per cake). Serve immediately. The richness of the ghee or butter complements the earthy pulse filling and fragrant cardamom beautifully.