Yes you can! The original version of this recipe is actually deep fried, to create a very crispy texture on the service. I changed it to pan fried so it’s easier to cook at home, but deep fried ones taste even better!

Thank you for your suggestions. I will do this next time.

I think may be the flour was sitting for a little more time . Or may be I pressed them a bit too much , thinking the sides would not get cooked otherwise 😛 I really appreciate you taking out time to reply to my query .

Thanks so much for leaving a positive review and I’m glad to hear you enjoyed the dish! I have not come across the situation when the cake has a white line on the side. But if it feels like, maybe you can use a little more water to knead the dough next time. The short grain rice flour has different water absorbent rate and you might need a little more. Also, don’t worry if you accidentally add too much water. You can always use a little more rice flour to bring the texture back. Also, if you let the dough sit for a while without cover, it also slowly dries out.
For the storage, I just store them in an airtight container in the fridge. You can pan fry them or warm them up in the oven before serving.

I’m afraid not. Tapioca flour is totally different and won’t form a dough.