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Vegetable Rice Cake
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!
Preparation Time: 10 minutes
Cooking Time: 9 minutes.
Makes 2 rice cakes.
For the batter
1 cup readymade idli batter
¼ cup grated cabbage
¼ cup grated carrot
¼ cup grated bottle gourd (doodhi / lauki)
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
Salt to taste
½ tsp fruit salt
4 tsp oil
1 tsp sesame seeds (til)
½ tsp carom seeds (ajwain)
½ tsp mustard seeds (rai / sarson)
½ tsp cumin seeds (jeera)
½ tsp asafoetida (hing)
For the batter
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.
How to proceed
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.
Serve immediately with green chutney.
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