The approx one year that we spent in Dubai went by in a blink of an eye and before we knew it was time to head back home. The first two months there were spent in settling in at a new place and getting used to a new way of life. Yet within that very short span of time, God sent into my life some amazing people. The ways of destiny are amazing. I am not one of those people who make friends easily. But it does not happen often that one comes across people with whom one clicks so well, who are full of positivity, who make us feel good about ourselves, who support us, who accept us the way we are and who make one feel how blessed one is. Sounds unreal, doesn’t it!? I find it indeed incredible that within that short span of time I was blessed with the company of some wonderful friends. I strongly believe that we don’t meet people by accident. They are meant to cross our path for a reason. They either give us some tough lessons or beautiful memories. Our one year in Dubai was certainly a mixed bag of experiences, as life always is. But I choose to focus all my energy on my blessings and my lovely friends are a significant part of those blessings.
It goes without saying that I miss the camaraderie and I cherish the time we spent together as a cohesive group of friends. I carried back home some beautiful memories. And today’s recipe is one that I learnt from one of those friends. I love this dish for its simplicity and how easy it is to make it. I am tempted to call them savory donuts however unlike the donuts, they are dense and they are steamed. They taste fab served with chilli oil, jiralu (a kind of spice mix) and achari methi masala (yet another spice mix). The process of making the dough is kind of making a choux pastry but with rice flour (sans eggs) and then shaping it like a donut and steaming it. Though this simple gluten free dish is served as snack but I don’t mind having it for any meal.
Here is what you will need,
2 Cups Water
1 C Rice Flour
½ tsp Ajwain (carom seeds)
2 tsp Cumin Seeds
½ – ¾ tsp Salt (adjust to taste)
2 Green Chillies (finely chopped)
Meanwhile, in another pot heat 2 cups of water and add ajwain and cumin seeds along with salt & green chillies.
Let the water come to a rolling boil. Without reducing the heat, quickly dust the rice flour all over the boiling water. (It is imperative that you scatter the flour all over the boiling water) Do NOT stir. Allow the water to rise up on its own. It will begin to moisten the rice flour within 30 seconds or so.
Using the back of a wooden ladle carefully (so as not to splatter the hot water) and vigorously stir the mix for a minute. Remove from the heat and decant the mixture in a bowl.
When the dough is warm enough to handle, pinch the dough in 12 balls of equal size.
Make an indent in the centre just as one makes for balushahi or a doughnut. (The idea is not to create a hole through it.) Transfer these dough balls onto the steamer and steam them for 5 – 7 minutes.
Remove the balls from the steamer and serve hot drizzled with chilli oil, jiralu (a kind of spice mix) and achari methi masala.
Incredibly simple, gluten free, healthy and ready in less than 15 minutes!
Note: In case you are unable to find jiralu spice mix, you can easily swap it with chaat masala.
Note: You can add half a teaspoon very finely chopped ginger to it.
Yields – 12 in number