Yaji
Rarely prepared these days. It was traditionally eaten on the mornings of Sonth (the first day of the month). These are made in the shape of a semi-spherical bowls of about and inch in thickness and eaten with some green vegetable
Yaji
Steam Cooked Rice-Flour Cake
Equipment
- 1 Pressure Cooker for Steaming
Ingredients
- 1 kg Rice Flour
- 2 tsp Salt
- 1 tsp Caraway Seeds
- ½ tsp Ginger Powder
- ½ tsp Kashmiri Red Chili Powder
- ½ cup Mustard Oil
- pinch Hing (Asafoetida)
- 2 Cloves
- 5 Walnuts broken into pieces
Instructions
- Knead the Rice flour with enough water into a stiff dough adding 1 tsp of salt, caraway seeds and the broken walnuts
- Divide the dough into 15 portions and roll each one into a ball
- Press each ball, with fingers and thumbs, into the shape of a semi-spherical bowl, about 3" diameter and of uniform thickness of about 1".
- place the Yaji's in a wok inverted and cook for 5 minutes
- Turn the Yaji's to cook on all sides
- Add oil to the wok and then cover with a lid and cook for 5 minutes