Chhattisgarh Dhidki Rice Flour Drops Soup Thin Porridge

Ingredients

• 1/2 cup rice flour
• 1 cup water — for the batter
• For the broth:
• 3 cups water
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1 tomato — finely chopped
• 2 garlic cloves — crushed
• 1 green chilli — slit
• 1 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp cumin
• Salt
• Fresh coriander

Method

1. Make the batter: whisk rice flour with 1 cup water until completely smooth and pourable — slightly thinner than crepe batter.
2. Make the broth: heat 1 tsp oil in a pot. Add mustard seeds — pop.
3. Add cumin, crushed garlic and slit green chilli.
4. Fry 30 seconds. Add finely chopped tomato — cook 4 minutes.
5. Add 3 cups water, turmeric, coriander powder, red chilli powder and salt.
6. Bring to a boil. Reduce to a steady simmer.
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. Simmer 8 to 10 minutes until all the rice flour drops are completely cooked through — they become opaque and slightly thicken the broth.
9. Garnish with fresh coriander.