Vegetable Rice Cake

Tarla.Dalal's picture

Jun. 28, 2019

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!

Ingredients

For the vegetable rice cake batter:
Idli batter 1/4 Cup (4 tbs)
Grated cabbage 1/4 Cup (4 tbs)
Grated carrot 1/4 Cup (4 tbs)
Grated bottle gourd 1/4 Cup (4 tbs) (doodhi / lauki)
Ginger green chili paste 1 Teaspoon
Finely chopped coriander 2 Tablespoon (dhania)
Salt To Taste
Fruit salt 1/2 Teaspoon
For other ingredients:
Oil 4 Teaspoon
Sesame seeds 1 Teaspoon (til)
Carom seeds 1/2 Teaspoon (ajwain)
Mustard seeds 1/2 Teaspoon (rai / sarson)
Cumin seeds 1/2 Teaspoon (jeera)
Asafoetida 1/2 Teaspoon
Green chutney 1/4 Cup (4 tbs) (For serving)

Directions

FOR THE BATTER:

MAKING:

1. Combine all the ingredients, except the fruit salt, in a deep bowl along approx. With 2 tbsp of water and mix well. Keep aside.

FOR THE RICE CAKE:

MAKING:

1. Just before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter.

2. When the bubbles form, mix gently.

3. Divide the batter into 2 equal portions and keep aside.

4. Heat 2 tsp of oil on a non-stick tava (griddle), add ½ tsp sesame seeds, ¼ tsp carom seeds, ¼ tsp mustard seeds, ¼ tsp cumin seeds and ¼ tsp asafoetida.

5. When the seeds crackle, pour 1 portion of the batter on the tava and spread the batter evenly in a circular motion using big spoon.

6. Cover with a lid and cook on a medium flame for 3 to 4 minutes or till it is golden brown in colour from both the sides.

7. Repeat steps 4 to 6 to make 1 more rice cake.

SERVING:

8. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 2