دقيق الأرز
Made of Patna Rice flour, coconut (grated), Rihaakuru, Rihaakuru Bondi (blended), eggs, onion (sliced thinly), curry leaves (chopped), cherry pepper, juice of two limes, ginger, salt to season and oil by crushing the onion, curry leaves, cherry pepper, ginger with salt. Added and mixed the rice flour and coconut to make sandy texture. Formed a bay in the center of the rice mixture and add in the eggs and Rihaakuru and Rihaakuru Bondi. Mixed/kneaded the dough and divided the dough into 15 gram balls. Spread each ball to about ¼ inch thickness. Cut using a round cutter of 3 – inch diameter and pre-heated oil.