- Average
- Average budget
4.2/5
(13 Votes)
Ingredients
- 1 cup rice
- 1 cup chole daal (lentils)
- 1 kirchi (cooking spoon) of dahi (yoghurt)
- for top:
- tsp sugar
- water
- mustard seeds
- dhania
- oil
- enzo
- cayenne pepper
Preparation
Step 1
Ferment overnight outside or could put in fridge but needs to be at room temperature before cooking.
Step 2
Need quite of water to soak till full for rice and daal.
Step 3
Put all the mixture for top together and boil for a few mins.
Step 4
On bottom of pan add 3 tbsp of canola oil. Add 2 scoops of the batter ( batter is the yoghurt, rice and chole daal that was left overnight) and add 1 1/2 tsp enzo.
Step 5
Mix enzo and batter with fingertips until mixed and has risen a bit.
Step 6
Can add cayenne pepper at this point.
Step 7
Cook with double boiler. Use water with some vinegar and let boil. Add pan and keep water at low boil (put tie cloth around lid).
Step 8
Cook 20-25 min until it has risen and firmed. Take out stove, add top mix, and let cool.