Recipes using Tribal Rice Flour

 

 

  • Rava dosa:
    • Ingredients:
    • ½ cup Rava / semolina / suji (coarse)
    • ½ cup rice flour (fine)
    • ¼ cup maida / all-purpose flour
    • 1 tbsp curd/yogurt (optional)
    • 1 tsp salt
    • 2½ cup water
    • 1 chili (finely chopped)
    • 1-inch ginger (grated)
    • ½ tsp pepper (crushed)
    • 1 tsp cumin/jeera
    • few curry leaves (finely chopped)
    • 2 tbsp coriander (finely chopped)
    • 1 onion (finely chopped)
    • 1½ water
    • oil (for roasting)


    • steps:
    • Firstly, in a large mixing bowl take ½ cup Rava, ½ cup rice flour, and ¼ cup maida.
    • Also, add 1 tbsp curd, 1 tsp salt, and 2½ cup water.
    • Whisk and mix well making sure there are no lumps.
    • Further add 1 chili, 1-inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, 2 tbsp coriander, and 1 onion.
    • Add 1½ cup water and prepare a watery consistency batter.
    • Rest the batter for 20 minutes making sure the Rava has absorbed water.
    • Mix well making sure the batter is thin watery consistency.
    • Now carefully pour the dosa batter over a very hot tawa.
    • Lower the flame and cook until the dosa turns golden and crisp.
    • Finally, fold the dosa and serve Rava dosa immediately with tomato chutney or coconut chutney.

    1. Recipe (rice flour sticks):
    • Ingredients:
    • 200 gm tribal rice flour
    • 1 tsp Butter
    • 1 tsp red chili powder 
    • ½ tsp Salt 
    • Chaat Masala as per taste

     

    • Steps:

     

    • First, we will make a smooth batter of rice flour.
    • Cook till it is medium dry.
    • Add butter to make it smooth. 
    • Knead the Dry Batter into Dough.
    • Grease your palms & make sticks out of the dough.
    • Fry sticks in hot oil till medium brown. 
    • Sprinkle red chili powder, salt, and chat masala and mix well.
    • Finally, Rice flour sticks are ready.

    1. Ukdiche modak recipe:
    • Ingredients:
    • 1 cup jaggery.
    • 1 cup fresh grated coconut.
    •  ½ teaspoon poppy seeds.
    • 1 tablespoon tribal rice flour.
    • 1.5 cups water.
    • ¼ teaspoon oil or ghee.

    • steps:

    • sweet stuffing:

    • Heat ghee in a pan.
    •  Add ½ teaspoon poppy seeds. Then add 1 cup grated fresh coconut and 1 cup chopped jaggery and mix well.
    • The jaggery will melt first. 
    • Cook this mixture till the moisture from the jaggery begins to dry – about 7 to 9 minutes.
    • Add 1 tablespoon rice flour to this mixture and mix well.


    • Make rice dough:

    • In a pan add water, oil or ghee, and salt. Let this mixture come to a boil.
    • Add 1 cup rice flour and mix well with the water.
    •  Knead to smooth and soft dough without any lumps. Make small balls from the dough.
    • Take a ball and flatten it with your fingers or on your palms, to a round disc.
    • Place a few teaspoons of the prepared stuffing in the center.
    • Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. 
    • Brush or grease a pan with some oil or ghee. The pan is lined with banana leaves or turmeric leaves.
    •  Take 2 to 2.5 cups of water in a pot, pressure cooker.
    • Cover the pan and steam modak for 10 to 15 minutes on medium-low flame. 
    • The ukadiche modak is ready to be offered to Bhagwan Ganesha.




    1. Pattolio

    • Ingredients:
    • 1 kg rice flour
    • A pinch salt
    • 1 coconut-grated, white portion only
    • 1 cup jaggery
    • 1 tsp cardamom powder
    • 6 turmeric leaves

    • steps:
    • Mix rice flour and salt and add enough water to make a thick paste (or soft dough).
    • Mix the coconut, jaggery, and cardamom, together.
    • Take a leaf and spread some rice paste on it.
    • Put a spoonful of coconut filling in the center and turn over the flap to seal the edges.
    • Pressure cook for 10-15 minutes and serve hot.


    1. Puttu

    • Ingredients:
    • 1 Kg Rice flour
    • 1 Coconut, grated
    • to taste Salt
    • 200 ml Water


    • steps:
    • Roast the rice powder till it becomes golden brown. Strain the rice powder and mix it with water and salt.
    • Layer the puttu maker with some grated coconut, then with rice mixture and with coconut again.
    • Steam for 2-3 minutes, take out, and serve hot.