RecipeMobile

Serves 4

Preparation time 15 minutes

Cooking time 40 minutes

Ingredients:

For flour:

1. 1 cup rice, uncooked
2. 1/4 cup split white lentil (urad dal), uncooked
3. 2 tbsp split bengal gram (channa dal), uncooked
4. 2 tbsp curd/yogurt
5. 2 cups warm water

For cake:

1. 1 cup finely chopped vegetables like carrots, french beans, green peas
2. 1/2 cup grated bottle gourd (optional)
3. 1  tsp ginger paste
4. 1 tsp green chilly pate
5. 1 tsp turmeric powder
6. 1 tsp red chilly powder
7. 1/2 tsp soda bi crab
8. 1/2 tsp sugar
9. 2 tbsp warm oil
10. salt to taste

For tempering:

1. 1 tsp mustard seeds
2. 1 tsp cumin seeds
3. 1 tsp sesame seeds
4. 2 kashmiri chilies
5. 1 tsp asafoetida
6. 4-5 curry leaves
7. 2 tsp oil

For garnish:

1. 1 tsp finely chopped fresh corriander

Directions:

For flour grind the 2 lentils and rice coarsely. Add the curd and warm water and let stand for fermentation in a warm place for 4 hours. Once done add all the cake ingredients and whisk well with a spoon. Next grease a baking pan and add the mixture. Next temper the mixture. For tempering heat oil and add all the tempering ingredients to it. Make sure nothing burns or your tempering will taste bitter. After the tempering mixture is heated add it on the cake batter. Now bake this tempered cake mixture in an 180 degrees C  for about 40 minutes or until the top turns golden. Cut into slices like cake garnish with corriander and  serve hot with mint corriander chutney.