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Savoury Cake In Coconut Sauce


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Idli and coconut sauce make a delightful combination.

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Preparation Time: 
Cooking Time: 
Serves 6.
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Ingredients


For the savoury cake
2 packets (200 grams each) instant idli mix or instant khatta dhokla mix
2 tbsp boiled mixed vegetables (carrots, french beans, green peas)

For the coconut sauce
1 coconut
1 tsp levelled cornflour
1/2 tsp cumin seeds (jeera)
2 curry leaves (kadi patta)
2 green chillies, slit
1 tsp lemon juice
1 tbsp ghee
1/2 tsp sugar
salt to taste

To be ground into a paste (for the coconut sauce)
2 green chillies
25 mm. piece ginger (adrak)
2 tbsp chopped coriander (dhania)

Method

    For the savoury cake
    1. Prepare the idli batter or khatta dhokla batter as per instructions given on the packet.
    2. Pour the batter into a greased 150 mm. or 175 mm. flan tin and steam for 15 minutes.

    For the coconut sauce
    1. Grate the coconut. add 4 teacups of water to the grated coconut and blend in a mixer. strain and take out the coconut milk. add the cornflour and mix well.
    2. Heat the ghee and fry the cumin seeds until they begin to crackle. add the curry leaves and green chillies and fry again for a few seconds.
    3. Add the paste and fry for a few seconds.
    4. Add the coconut milk and boil for 4 to 5 minutes. add the lemon juice, sugar and salt.

    How to proceed
    1. Invert the flan tin on an ovenproof dish.
    2. Just before serving, pour the coconut sauce over the moulded cake and bake in a hot oven at 200 degree c (400 degree f) for 10 minutes.
    3. Serve hot.
    RECIPE SOURCE : Desi KhanaBuy this cookbook
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