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PrintSAVOURY CAKE
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Drain the rice, green gram and split gram combine in a grinder with water. Grind to a slightly coarse paste, adding very little water if required to make a very thick batter.
- Transfer to a large container and mix in yoghurt. Cover and set aside in a warm place for 6 hours to ferment.
- Beat the fermented batter lightly with a wooden spoon. Squeeze out the water from the grated gourd and add the gourd to the batter.
- Mix in the crushed chillies, grated ginger, oil, lime juice, sodium bicarbonate, sugar, chilli powder, turmeric and salt.
- Preheat the oven to 230°C / 450°F / Gas 8.
- Heat the remaining oil in a large baking tray; add asafoetida, mustard seeds and white sesame seeds. When the mustard crackles, spread the tempering evenly in the baking tray.
- Pour the batter into the tray and bake in the preheated oven for 30 minutes till golden brown on top, or till the tip of knife inserted in the centre comes out clean.
- Turn the cake out a board, cut into pieces and serve hot with buttermilk.
INGREDIENTS
- 400 grams rice, washed and soaked overnight
- 200 grams split green gram, washed and soaked overnight
- 2 tablespoons split Bengal gram, washed and soaked overnight
- 100 grams sour plain yoghurt
- 250 grams bottle gourd, grated
- 7 green chillies, roughly ground
- 1-inch piece ginger, finely grated
- 10 tablespoons Cooking oil
- 1 tablespoon lime juice
- 1 teaspoon sodium bicarbonate
- 6 teaspoons sugar
- 2 teaspoon red chilli powder
- 1 teaspoon turmeric powder
- Salt to taste
- 1teaspoon asafoetida
- 3 teaspoons mustard seeds
- 3 teaspoons white sesame seeds
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