Add jaggery powder and cardamom powder and run the mixer for few seconds till the mixture is well mixed.
Sift the rice flour to ensure that there are no lumps. Boil 4 cups of water with 1 tsp salt and 2 tsps of oil (preferably gingili oil) remove from fire. Add 2 cups of flour, stirring the mixture well with a wooden stick or the handle of a wooden spoon or churner, to make a smooth lump.
Continue to add more rice flour, 1/2 cup at a time and mix till you have a smooth, soft ball which is not sticky.
Cover the dough with a wet cloth to prevent it from drying while preparing the filling.
On a greased plastic sheet take a ball of the dough, about 1 lemon size and flatten it on the sheet with hand.
Place 1 tbsp of the mixture at the centre and spread on the flattened dough.
Fold it half and steam it in a steamer for 10 mins.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.