Ingredients

• 1 cup rice flour
• 2½ cups water
• ½ tsp salt (or to taste)
• ¼ tsp asafoetida (hing)
• 1 tsp green chilli & ginger paste
• Oil for greasing & frying

Method

1. Mix rice flour with 1 cup water to form a smooth, lump-free paste.
2. Heat 1½ cups water; add salt, asafoetida, and chilli-ginger paste.
3. Once boiling, add the rice paste and mix continuously.
4. Cook until the mixture thickens, then switch off the flame.
5. Cover and steam for 5–10 minutes.
6. Grease a sev mould fitted with the second-largest perforated plate.
7. Fill the hot mixture into the mould.
8. Press onto a plastic sheet, rotating to form small round chips.
9. Dry under a fan for 1 day, then sun-dry for 3–4 days.
10. Bring indoors in the evening and repeat sun drying daily.
11. Once fully dried, store in an airtight container.
12. To fry, heat oil on high flame and fry chips until puffed.