Vegetable Rice Cake

Preparation :10 mins
Cook :9 mins
Total Time :19 mins
Servings :Makes 2 rice cakes

Ingredients :

For The Vegetable Rice Cake Batter
1 cup readymade idli batter
1/4 cup grated cabbage
1/4 cup grated carrot
1/4 cup grated bottle gourd (doodhi / lauki)
1 tsp ginger-green chilli paste
2 tbsp finely chopped coriander (dhania)
salt to taste
1/2 tsp fruit salt

Other Ingredients For The Vegetable Rice Cake
4 tsp oil
1 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)

For Serving With Vegetable Rice Cake
green chutney

Method :

For the vegetable rice cake batter
For the vegetable rice cake batterCombine 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 to make vegetable rice cake
How to proceed to make vegetable rice cakeJust before making the rice cake, sprinkle the fruit salt and 2 tsp of water over the batter.When the bubbles form, mix gently.Divide the batter into 2 equal portions and keep aside.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.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.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.Repeat steps 4 to 6 to make 1 more rice cake.Serve the vegetable rice cake immediately with green chutney.