11 recipes that use rice flour, with photos, step-by-step instructions and cook times. The quickest, Onion rings, takes 30 minutes. It is most often cooked with coriander, lemon juice and turmeric.
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Potato chakri are crisp, light spirals made with rice flour and boiled potato, flavoured with ginger, chilli, lemon, sesame and coriander. The potato makes them extra tender-crisp. They keep for about 3 weeks in an air-tight container, so make them ahead for Diwali or guests.
Thick rings of white onion in a chilli-spiked batter of gram, rice and self-raising flour with breadcrumbs, fried until crisp and golden. The rice flour keeps them crunchy. Serve with red, green, and date and tamarind chutneys.
Chakri (also called chakli) are crisp, ridged spirals piped from a sev press and deep-fried. This version uses rice flour with a little gram flour and plain flour, flavoured with fresh coriander, ginger, chilli, sesame and lemon, with a touch of sugar. They are a Diwali favourite and keep well in an air-tight tin.
Sanchar papdi are thin diamonds of rice, gram and urad flour dough that blister and bubble as they fry, then get a dusting of sugar, chilli and sanchar (black salt). They are crisp, light and tangy, and a lovely tea-time snack. Pounding the dough until pale makes them extra crisp.
Papdi atta (papdi no lot) is a soft, steamed rice-flour dough cooked in water seasoned with cumin, ajwain, sesame, cinnamon and cloves, then shaped into little rounds and steamed until tender. It's a much-loved Gujarati snack, eaten hot with a drizzle of raw oil and khichi sambhar masala.
Small mushroom caps are filled with a garlicky, spicy breadcrumb and onion paste, dipped in a three-flour batter and fried until golden. They are crisp outside and juicy inside. Serve them hot with chilli sauce.
Puda are thick, rustic savoury pancakes made from millet and rice flour with sprouted green gram, onion, chilli, garlic, ginger and ajwain, bound with yogurt. Cooked on a griddle until brown-speckled, they're filling and naturally gluten free. Serve hot with masala yogurt.
Coarsely ground sweetcorn is bound with rice flour, soy sauce and red curry paste, shaped into little oval cutlets and deep-fried until crisp outside and soft and sweet inside. They come with a rich, gently spicy peanut sauce made from coconut milk and curry paste. Serve hot as a starter or a snack.
Small, soft pancakes made from plain flour, rice flour and semolina, sweetened with condensed milk and scented with mango, folded around a sticky filling of ripe mango, sugar and coconut. They are served cold with extra mango and a scoop of ice cream or fresh cream: a lovely make-ahead dessert for a party.
Pudas are thin savoury pancakes. These low-calorie ones are made from rice, maize and wheat flour mixed with crumbled paneer, spinach, fenugreek and coriander and a fresh paste of onion, chilli, mint, garlic and ginger. The moisture in the vegetables and paneer is enough to bind the dough, so no ghee, oil, yogurt or water goes into it. Cook on a griddle with just a little oil and serve with tea, or with plain yogurt and pickle.
Light savoury scones made from rice flour and gram flour, flavoured with dried basil, oregano, mustard and black pepper and topped with poppy seeds. Shaped as one round and marked into 8 wedges, they are good warm with soup or salad. The book's recipe uses one egg; to make them eggless, leave it out and add an extra 60 ml soya milk and 1 tsp baking powder.
