Papdi no Lot

Course Breakfast, Brunch, Main Course

Cuisine Gujarati, Indian

2 cups rice flour
½ tsp hing/asafoetida
1 ½ tsp ajmo/ajwain seeds
2 tsp sesame seeds
5 cups water
3 green chilis grated (add a few more green chilis if you'd like it spicy)
1 ½ tsp papad kharo (see notes below for more details on this ingredient)
2 tsp jeeru/cumin seeds
3 tsp kosher salt (I use Diamond Crystal kosher salt, if you're using iodized salt add 1 ½ tsp)

Set water to boil in a large pot with the green chilis, papad kharo, cumin seeds, and salt.
Put the rice flour in a shallow bowl and add in the hing, ajwain, and sesame seeds to the flour and mix it together thoroughly.
Let the water simmer for 2 minutes until it turns a deep yellow color.
In a large bowl, add in a few ladles of the water and a few spoons of the flour mixture and whisk it together. Repeat this process until the water and flour are fully incorporated. It should be a thick liquid mixture when finished.

Put a few cups of water in your steamer and turn your stove onto medium heat.
Once the steamer is ready, add in a roughly 1-inch thick layer of the mixture, cover and steam for 10-15 minutes.
Check to see if the lot is steamed at 10 minutes by flipping a piece of the lot over with a spatula. If it still looks white-ish, then let it steam for a few more minutes.
Once the papdi no lot is steamed, serve on a plate, drizzle your oil of choice on top, and eat while hot!

Papad kharo is alkaline salt -- you can find this at most Indian grocery stores or buy it online here. You can also substitute it with 1 1/2 tablespoon baking soda.
If your rice flour is older, you will need to add a little extra water.
You can store in the fridge for up to 5 days. Reheat it in the steamer to make it soft and fresh again.
I like to eat my lot with avocado oil or canola oil, but you can eat it with any oil if your choice. Olive oil and mustard oil impart great flavors with the lot as well.