Fried Paddy and Coriander Leaf Cakes

Ingredients

• 2 seers fine paddy (Approximately 1.8 kg. Use unhusked rice (paddy). If paddy is unavailable, source from a specialist Asian grocer.)
• 1 sufficient amount to submerge paddy whey (Use the liquid leftover from making yoghurt or paneer. Enough to fully submerge the paddy during soaking.)
• 50 small bundles tender coriander leaves (Use fresh, young coriander (cilantro) leaves. 50 small bundles corresponds to a very large quantity — scale proportionally to your paddy quantity.)
• 1 to taste salt (Add according to your preference.)
• 1 to taste red chilly powder (Use Indian red chilli powder. Adjust quantity to your heat preference.)
• 1 sufficient amount for frying ghee (Use enough ghee to shallow-fry the cakes in batches.)

Instructions

1. 1Measure out two seers (approximately 1.8 kg) of fine paddy and have it ready near your cooking area. Check that it is clean and free of obvious debris before you begin cooking.
2. 2Place the paddy in a heavy-bottomed pan or, traditionally, an earthen vessel set over medium heat. Dry-fry (without any oil) the paddy, stirring continuously with a wooden spoon, until it turns lightly golden and begins to smell nutty and toasted. This typically takes 8–12 minutes. Be careful not to burn it — the heat should be medium and steady. Remove from heat once evenly toasted.
3. 3Allow the fried paddy to cool slightly so it is safe to handle. Then clean off the husks: traditionally this was done by winnowing or hand-rubbing. At home, rub small handfuls of paddy between your palms to loosen the husks, then blow gently across the surface or use a fan to let the light husks drift away, leaving the grain behind. Repeat until the grains are mostly dehusked. This is a labour-intensive step — take your time.
4. 4Transfer the cleaned, dehusked grains into a large, clean bowl or earthen pot. Pour over enough whey to fully submerge the grains by at least 5 cm. Whey is the thin liquid left over from making yoghurt or paneer — it has a mild tangy flavour that will gently ferment and soften the grains. Cover the bowl with a clean cloth and leave to soak overnight (at least 8 hours) at room temperature.
5. 5Early the next morning, gather fifty small bundles of tender, fresh coriander (cilantro) leaves. Pick through them to remove any yellowed or damaged leaves and thick woody stalks. Rinse the coriander under cold running water and shake off the excess moisture. Have the leaves ready near your mortar and pestle.
6. 6Drain the soaked paddy grains well. Place the tender coriander leaves into a large mortar. Add the soaked paddy grains, salt to taste, and red chilly powder to taste. Using the pestle, pound the mixture firmly and rhythmically, working in a circular motion to break down the coriander leaves and combine everything into a rough, cohesive paste. If your mortar is small, work in batches and combine in a large bowl afterward. The mixture should hold together when pressed.
7. 7Transfer the pounded mixture into a large, clean bowl if not already done. Use clean hands to mix everything together thoroughly, pressing and folding the mixture until it is well combined and uniform in texture. Taste a small amount and adjust salt or chilly powder if needed, keeping in mind the quantities from the original recipe.
8. 8Scoop out a small handful of the mixture (roughly the size of a golf ball or slightly larger) and press it firmly between your palms to form a flat, round cake about 1–1.5 cm thick. Repeat with the remaining mixture. Place each formed cake on a clean surface or tray as you go.
9. 9Spread a large, clean sheet of cloth (such as a thin cotton cloth or muslin) on a flat surface in direct sunlight. Carefully lay the shaped cakes on the cloth in a single layer, leaving a small gap between each one so air can circulate. Leave them to dry in the sun for several hours or until the surface feels dry and firm to the touch. Bring the cakes indoors if the sun sets or if rain threatens.
10. 10Once the cakes are dry and firm, carefully collect them from the cloth. Place them in a new, clean earthen pot (or a clean ceramic or glass jar if an earthen pot is unavailable). Seal or cover the pot with a lid or cloth tied securely. Store in a cool, dry place. The cakes can be kept this way and fried as needed for meals.
11. 11When ready to serve, place a heavy-bottomed frying pan over medium heat. Add enough ghee to coat the base of the pan generously (about 2–3 tablespoons, or more for deeper frying). Once the ghee is hot and shimmering, carefully lay in as many dried cakes as will comfortably fit without crowding. Fry for 2–3 minutes per side, or until each cake is golden and crispy on the outside. Remove with a slotted spoon and drain briefly on a clean cloth or paper. Serve warm as a dinner side or snack.