Authentic Rice Flour Recipe – Cumin & Ajwain Flavored Indian Snack

Last Updated on 4 months by Neha Deshmukh

Authentic Rice Flour Recipe – Cumin & Ajwain Flavored Indian Snack

Hey everyone! Today, I’m sharing a recipe that’s been a comfort food for me for years – a simple, flavorful snack made with rice flour, cumin, and ajwain. It’s incredibly easy to make, perfect for a quick evening treat, and honestly, just smells like home. I first learned this from my Nani (grandmother), and it’s a taste of childhood I love to recreate.

Why You’ll Love This Recipe

This isn’t just another snack recipe; it’s a little bundle of warmth and flavor. It’s ready in under 15 minutes, requires minimal ingredients, and is naturally gluten-free! Plus, the combination of cumin and ajwain is fantastic for digestion – a little bonus my Nani always emphasized. It’s the kind of recipe you’ll find yourself making again and again.

Ingredients

Here’s what you’ll need to whip up this delicious snack:

• 2 cups water (approximately 480ml)
• 1 green chilli, finely chopped
• 1 tsp cumin seeds
• ½ tsp ajwain (carom seeds)
• ¼ tsp baking soda
• 1 tsp salt
• 1 cup rice flour (approximately 170g)
• Peanut oil, for drizzling
• Spicy pickle masala, to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice Flour: I prefer using fine rice flour for this recipe. It gives a smoother texture. You can find it at most Indian grocery stores, or even online.
• Ajwain & Cumin Seeds: Freshness is key here! Make sure your cumin seeds and ajwain are fragrant. They lose their potency over time.
• Green Chilli: The heat level is totally up to you. I use a medium-hot green chilli, but you can adjust based on your preference. In some regions of India, people use a milder green chilli or even skip it altogether for a milder flavor.
• Peanut Oil: While peanut oil is traditional, you can substitute with any neutral-flavored oil like vegetable or canola oil.

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, in a medium-sized pot, bring the water to a boil. Add the chopped green chilli, cumin seeds, ajwain, baking soda, and salt. Let this simmer for about 3 minutes – you’ll start to smell that lovely aroma!
2. Now, here’s the trick: gradually add the rice flour while continuously stirring. This is important to prevent any lumps from forming. Keep stirring!
3. Reduce the heat to low and continue cooking the mixture, stirring constantly, until it forms a soft, dough-like consistency. It should pull away from the sides of the pot.
4. Cover the pot and let it steam for about 6 minutes. This ensures the rice flour is fully cooked and has a nice, soft texture.
5. Finally, transfer the cooked rice flour mixture to a plate. Drizzle generously with peanut oil and sprinkle with your favorite spicy pickle masala. Serve immediately!

Expert Tips

A few little things I’ve learned over the years:

• Don’t Overcook: Overcooking will make the snack tough. You want it to be soft and slightly chewy.
• Stir, Stir, Stir: Seriously, don’t stop stirring when adding the rice flour. Lumps are the enemy!
• Adjust Salt: Taste the water mixture before adding the rice flour to make sure the salt level is to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just ensure your pickle masala doesn’t contain any animal-derived ingredients.
• Gluten-Free Confirmation: Absolutely gluten-free, as long as your pickle masala is certified gluten-free.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of red chilli powder for an extra kick. Feel free to experiment!
• Monsoon Season Adaptation: During the monsoon, my mom used to add a tiny bit of grated ginger to the boiling water. It’s believed to be warming and good for the throat.

Serving Suggestions

This snack is best enjoyed hot, right off the plate! It’s perfect with a cup of chai (Indian tea) or as a light evening snack. My family loves to serve it with a side of mango pickle.

Storage Instructions

Honestly, this is best enjoyed fresh. However, if you have leftovers (which is rare in my house!), you can store them in an airtight container at room temperature for a day. They might lose a little of their softness, but they’ll still be tasty.

FAQs

Let’s answer some common questions:

• What type of rice flour works best for this recipe? Fine rice flour is ideal for a smoother texture.
• Can I make this ahead of time? It’s best enjoyed fresh, but you can prepare the dough ahead of time and steam it just before serving.
• How can I adjust the spice level? Add more or less green chilli, or a pinch of red chilli powder.
• What is the purpose of ajwain in this recipe? Ajwain aids digestion and adds a unique, slightly peppery flavor.
• Can I use a different oil instead of peanut oil? Yes, any neutral-flavored oil like vegetable or canola oil will work.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!