Vegetable Rice Cake
by Tarla Dalal
Added to 207 cookbooks
This recipe has been viewed 48059 times
Idli batter along with a selection of veggies and an aromatic tempering transforms into a delectable snack for any time of the day and any occasion. While it is easy to make, the Vegetable Rice Cake can also be made a bit more exciting by adding other colourful veggies like corn or green peas and cutting into exciting shapes. Let your imagination run wild!
- Combine all the ingredients, except the fruit salt, in a deep bowl along approx. With 2 tbsp of water and mix well. Keep aside.
- Just before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter.
- When the bubbles form, mix gently.
- Divide the batter into 2 equal portions and keep aside.
- Heat 2 tsp of oil in a 150mm. (6”) diameter broad non-stick pan, add ½ tsp sesame seeds, ¼ tsp carom seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds and ¼ tsp asafoetida.
- When the seeds crackle, pour 1 portion of the batter into it and tilt the pan in a circular motion to spread the batter evenly.
- Cover and cook on a medium flame for 3 to 4 minutes or till it is golden brown in colour from both the sides.
- Repeat steps 4 to 6 to make 1 more rice cake.
- Serve immediately with green chutney.
Nutrient values (Abbrv) per rice cake
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