Chhattisgarh Dhidki Rice Flour Drops Soup Thin Porridge

Method

1. 1

   Make the batter: whisk rice flour with 1 cup water until completely smooth and pourable — slightly thinner than crepe batter.

2. 2

   Make the broth: heat 1 tsp oil in a pot. Add mustard seeds — pop.

3. 3

   Add cumin, crushed garlic and slit green chilli.

4. 4

   Fry 30 seconds. Add finely chopped tomato — cook 4 minutes.

5. 5

   Add 3 cups water, turmeric, coriander powder, red chilli powder and salt.

6. 6

   Bring to a boil. Reduce to a steady simmer.

7. 7

   Now drizzle the rice flour batter into the simmering broth from a height of 30 cm, moving the bowl or ladle in circles — this creates many tiny irregular drops and thin threads that cook immediately in the hot broth.

8. 8

   Simmer 8 to 10 minutes until all the rice flour drops are completely cooked through — they become opaque and slightly thicken the broth.

9. 9

   Garnish with fresh coriander.