• वेजिटेबल राइस केक | Vegetable Rice Cake By Tarla Dalal
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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

    Other ingredients
    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 serving
    Green chutney

    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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  • वेजिटेबल राइस केक | Vegetable Rice Cake by Tarla Dalal

    Recipe Link : https://www.tarladalal.com/Vegetable-Rice-Cake-2892r

    ----------------------------------------------------------------------------------------------------------
    Tarla Dalal's Social Media Links

    Tarla Dalal’s Recipes, Health and Food Articles Website https://www.tarladalal.com
    Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
    Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
    Like Facebook | https://goo.gl/mdcqLb
    Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
    Get Tarla Dalal IOS App | https://goo.gl/8jwErB
    Get Tarla Dalal Android App | https://goo.gl/zxr56A
    Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
    Twitter | https://twitter.com/Tarla_Dalal

    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

    Other ingredients
    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 serving
    Green chutney

    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.