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Savory Rice Cake

Feb-02-2017
Femina Shiraz
30 minutes
Prep Time
90 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Savory Rice Cake RECIPE

This is an egg free, butter free and gluten free Savory Rice Cake. Layers of spicy cakes bound together by flavored chutneys. Blending together some of the signature ingredients of the authentic Indian food, this bake is a diligent effort to bring in the Indian desi flavors to a healthy, yet scrumpt

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Indian
  • Baking
  • Snacks
  • Healthy

Ingredients Serving: 10

  1. Rice flour 3 cups
  2. Pumpkin seeds (spicy) 2 tbsp
  3. Salt 3 tsp
  4. Baking powder 2 tsp
  5. Baking Soda 1 Tsp
  6. Carrot puree 1 cup ( from 2 big cooked carrots)
  7. Chilli Powder 1/2 tsp
  8. Tomato 1/2
  9. Pepper powder 1/2 tsp
  10. Green chili 1
  11. Palak puree 1 cup
  12. Coconut Milk 1 Cup
  13. grated coconut 4 tbsp
  14. Onion 1/2 of a big onion
  15. Fennel seeds 1 tbsp
  16. Cardamom 2
  17. Clove 2
  18. Cinnamon sticks 2 small
  19. Oil 1/2 cup
  20. For green chutney (Grind all the ingredients together):
  21. Grated Coconut 1/2 cup
  22. Pudina leaves 6
  23. Coriander leaves 2 tbsp (chopped)
  24. Ginger Garlic paste 1/2 tsp
  25. Water as needed
  26. Salt to taste
  27. For saffron chutney (Grind all the ingredients together):
  28. Grated Coconut 1/2 cup
  29. Red chilli powder 1/2 tsp
  30. Ginger Garlic paste 1/2 tsp
  31. Water as needed
  32. Salt to taste

Instructions

  1. Sieve together the rice flour, salt, baking powder and baking soda twice, so that they are thoroughly mixed.
  2. Now divide the mixture into three parts.
  3. Grind together onion, 2 tbsp grated coconut, cinnamon, clove and fennel seeds to form a fine paste.
  4. To make the bottom green layer of the cake, add the palak puree, 2 tbsp oil, green chili, and 1 tbsp onion mixture to one part of the sieved rice mixture. Mix well.
  5. Preheat the oven to 160 degree centigrade. Grease a pan, pour the batter and bake for 25-30 minutes.
  6. To prepare the middle layer, add 3/4 to 1 cup coconut milk, 2 tbsp oil, and 2 tbsp grated coconut to the second part of the sieved rice flour mixture.
  7. Preheat the oven to 160 degree centigrade. Grease a pan, pour the batter and bake for 25-30 minutes.
  8. To prepare the topmost saffron layer, mix together the carrot puree, chili powder, tomato puree, 1 tbsp onion paste and 2 tbsp oil. Mix well.
  9. Preheat the oven to 160 degree centigrade. Throw in some spicy pumpkin seeds on the greased baking tin and pour the saffron batter. Bake for 25-30 minutes.
  10. Now grind together all the ingredients required for making the green chutney and saffron chutney.
  11. Once all the three layers are ready, assemble them by spreading green chutney on the bottom green layer, and the saffron chutney on the middle white layer.
  12. Enjoy this delicious dish, guilt-free.

Reviews (1)  

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Preeti Gurung
Feb-02-2017
Preeti Gurung   Feb-02-2017

Wonderful rice cake!

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