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.