Vegetable Rice Cake recipe
A nutritious recipe made using instant dhokla mixture and vegetables cooked in a pan.
Ingredients
Ingredients
- 1 packet instant khaman dhokla mix
- 1/2 cup grated cabbage
- 1/2 cup grated carrot
- 1/2 cup white pumpkin lauki (Bottoe gourd)
- 2 teaspoons ginger-green chilli paste
- 4 tablespoons chopped coriander
- salt to taste
For the tempering
- 1 teaspoon cumin seeds jeera
- 1 teaspoon sesame seeds til
- 3 tablespoons oil
For serving
- green chutney
Instructions
- Squeeze out all the excess liquid from the cabbage, carrot and pumpkin by pressing between your palms. Keep aside.1/2 cup grated cabbage, 1/2 cup grated carrot, 1/2 cup white pumpkin
- Prepare the dhokla batter following the instructions on the packet.1 packet instant khaman dhokla mix
- Add the grated vegetables, ginger-green chilli paste, coriander and salt and mix well.2 teaspoons ginger-green chilli paste, 4 tablespoons chopped coriander, salt to taste
- Heat half the oil in a 125 mm. (5") diameter non-stick pan, add half of the cumin seeds and sesame seeds. When they crackle, pour half of the batter into the pan.1 teaspoon cumin seeds, 1 teaspoon sesame seeds, 3 tablespoons oil
- Reduce the flame, cover the pan and allow it to cook for 2 to 3 minutes till the bottom is golden brown.
- Carefully upturn the rice cake onto the other side and cook for another 4 to 5 minutes.
- Repeat with the remaining ingredients to make one more vegetable rice cake.
- Cook both the rice cakes simultaneously on two nos. 125 mm. (5") diameter non-stick pans to speed up cooking.
- Serve hot with green chutney.green chutney
Notes
VARIATION :
You can use the same recipe using a packet of instant khaman dhokla mix also.
You can use the same recipe using a packet of instant khaman dhokla mix also.