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Vegetable Cake

KristalP's picture
  Toor dal 1 Teaspoon
  Urad dal 1⁄2 Teaspoon
  Chana dal 1⁄2 Teaspoon
  Rice 1⁄4 Teaspoon
  Grated white dudhi 1⁄2 Cup (8 tbs)
  Grated carrots 1⁄4 Cup (4 tbs)
  Boiled peas 1⁄4 Cup (4 tbs)
  Peanuts 1 Teaspoon
  Green chili ginger paste 2 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Salt To Taste
  Stirred curd 1⁄4 Cup (4 tbs)
  Oil 1 Cup (16 tbs)
  Til 1 Teaspoon
  Mustard seeds 1 Teaspoon
  Hing 1 Pinch
  Baking powder 1⁄2 Teaspoon

Soak all the above dais and the rice seperately for 5-6 hrs.
Grind all the dais in a mixer or grinding stone to a smooth paste.
The batter should be of dropping consistency.
Add grated vegetables, boiled peas, peanuts, paste of green chilli and ginger, turmeric powder and salt to the batter.
Add the curd.
Heat the oil.
When hot, add gingelly seeds, mustard seeds and hing to the batter.
Add baking powder and mix well.
Bake in a preheated oven at 350' F.
for 25 to 30 mins.
Remove from oven and allow it to cool slightly.
When cool cut into big pieces like cake.
Serve with chutney.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2260 Calories from Fat 2102

% Daily Value*

Total Fat 238 g366.4%

Saturated Fat 31.9 g159.3%

Trans Fat 0 g

Cholesterol 7.8 mg2.6%

Sodium 1022.8 mg42.6%

Total Carbohydrates 30 g10.1%

Dietary Fiber 7.1 g28.4%

Sugars 8.7 g

Protein 11 g22.9%

Vitamin A 2.4% Vitamin C 21.6%

Calcium 39.1% Iron 18.2%

*Based on a 2000 Calorie diet

Vegetable Cake Recipe