These gluten free rice and lentil cakes are a staple in India, eaten for meals and as a snack. Adding Spinach and Chilli to this batter gives it festive flair and a little kick. It's sprinkled with a Mustard seed and Chilli tempering and adorned with a dollop of Chilli Garlic sauce. Heaven!
|Fresh spinach||2 Cup (32 tbs)|
|Ginger piece||1 Inch|
|Lime juice||1 Tablespoon|
|Water||2 Cup (32 tbs) (as needed)|
|Rice flour||1 Cup (16 tbs)|
|Urad flour||2 Cup (32 tbs)|
|Eno/Fruit salt||3 Teaspoon|
|Black salt||1 Teaspoon|
|Mustard oil||1 Teaspoon|
|Mustard seeds||1 Teaspoon|
|Chiles||6 , slit lengthwise (3 green and 3 red)|
|Chilli garlic sauce||2 Tablespoon|
Please watch the video for directions.