One small bowl of soft Gujarati rice-flour dough, cooked with cumin and fresh chili and finished with peanut oil.
2 gChili Pepper
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0.5 cupWater
0.5 cupRice Flour
0.15 gBaking soda
0.3 gCumin
1 tspPeanut oil
To tasteSalt
Put all the water, cumin, minced chili, the tiny measured pinch of baking soda, salt and 2 ml peanut oil in a small heavy nonstick saucepan. Bring to a boil and simmer for 1 minute. Have the rice flour and a sturdy wooden spoon ready.
Lower the heat and add all the rice flour while stirring vigorously. Break up every lump for 2-3 minutes until a soft cohesive dough forms. Cover and cook on the lowest heat for 6-8 minutes, stirring once halfway, until fully cooked with no dry flour or chalky taste.
Scrape all the soft dough into one small bowl. Make a shallow hollow and drizzle over the remaining 3 ml peanut oil. Serve warm as one snack portion, eaten with a spoon; do not form, dry or fry it into crackers. No pickle mixture or other side is included.