Savory Yomari with Dill and Breadfruit

In a large bowl, mix rice flour and salt. Gradually add hot water, stirring with a fork until a crumbly dough forms. Knead on a lightly floured surface until smooth and pliable. Cover with a damp cloth and set aside.

Peel and cube the breadfruit. Boil or steam until tender, about 10 minutes. Mash roughly and set aside.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Add ginger-garlic paste and green chilies, sauté for a minute. Add turmeric and mashed breadfruit. Cook for 2-3 minutes, stirring frequently.

Stir in chopped dill, toasted sesame seeds, salt, and lemon juice. Cook for another minute, then remove from heat. Let the filling cool completely.

Divide the dough into small balls (about the size of a lime). Flatten each ball into a small circle using your fingers or a rolling pin. Place a spoonful of filling in the center. Fold the dough over to form a crescent shape, pinching the edges to seal tightly. Repeat with remaining dough and filling.

Grease the steamer basket with oil. Arrange yomari in a single layer, leaving space between them. Steam over boiling water for 15-20 minutes, until the dough is cooked and shiny.

Serve hot with a side of tomato chutney or yogurt dip. Enjoy the unique blend of dill and breadfruit!