Coat your chicken with rice flour for the crispiest skin ever. Rice flour also absorbs less oil than other flours, so the chicken is less greasy. Sear the chicken on both sides on the stovetop and ...

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 ...

Place the crispy spinach fritters on a plate as the base of the chaat. Spoon whisked curd over the fritters, followed by ...

In a large mixing bowl add 1 cup sprouted moong flour, 2 tablespoon rice flour and salt. 2. Add water (as required ... Heat 1 teaspoon oil on a non stick pan and pour a laddle of the batter. Move the ...

Grate the potatoes, keep them aside. 2. Heat a pan, sauté garlic and chilli flakes in oil. 3. Add rice flour to the pan let it cook for some time. Pour in water and mix it well till the rice flour ...