Cook the halved chicken cutlets in rice flour, then sear them in a skillet until golden brown. When they’re golden brown, ...

drop a tiny bit of your rice flour batter into the oil, if it bounces back to the surface, sizzles, and crisps up quickly, ...

In a large mixing bowl add 1 cup sprouted moong flour, 2 tablespoon rice flour and salt ... Heat 1 teaspoon oil on a non stick pan and pour a laddle of the batter. Move the pan in a circular motion to ...

Once the steaming is done, mix the rice from the bottom of the pot a few times. To make the sauce, dry roast the flour in a frying pan over a medium–low heat, mixing the flour constantly around ...

Heat an aebleskiver pan and grease with a little oil. Put the batter into the pan while filling each mould halfway and cook ...

In a big mixing bowl add rava, rice flour, all purpose flour and water. Mix well. Keep aside for Half an hour. 3. After half an hour add the onions, green chillies, cilantro, cumin seeds, coconut ...