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, ...

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 ...

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 ...

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 ...

Mix together the rice flour, suji, yogurt, sugar and 1 tsp oil into a smooth paste. Heat oil in a pan and add the mustard seeds, when crackling add the red pepper, when the colour darkens add 2 tbsp ...

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