Name: Savory Rice Cake recipe by Femina Shiraz at BetterButter
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 10
Ingredients: Rice flour 3 cups; Pumpkin seeds (spicy) 2 tbsp; Salt 3 tsp; Baking powder 2 tsp; Baking Soda 1 Tsp; Carrot puree 1 cup ( from 2 big cooked carrots); Chilli Powder 1/2 tsp; Tomato 1/2; Pepper powder 1/2 tsp; Green chili 1; Palak puree 1 cup; Coconut Milk 1 Cup; grated coconut 4 tbsp; Onion 1/2 of a big onion; Fennel seeds 1 tbsp; Cardamom 2; Clove 2; Cinnamon sticks 2 small; Oil 1/2 cup; For green chutney (Grind all the ingredients together):; Grated Coconut 1/2 cup; Pudina leaves 6; Coriander leaves 2 tbsp (chopped); Ginger Garlic paste 1/2 tsp; Water as needed; Salt to taste; For saffron chutney (Grind all the ingredients together):; Grated Coconut 1/2 cup; Red chilli powder 1/2 tsp; Ginger Garlic paste 1/2 tsp

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

Ingredients Serving: 10

Rice flour 3 cups
Pumpkin seeds (spicy) 2 tbsp
Salt 3 tsp
Baking powder 2 tsp
Baking Soda 1 Tsp
Carrot puree 1 cup ( from 2 big cooked carrots)
Chilli Powder 1/2 tsp
Tomato 1/2
Pepper powder 1/2 tsp
Green chili 1
Palak puree 1 cup
Coconut Milk 1 Cup
grated coconut 4 tbsp
Onion 1/2 of a big onion
Fennel seeds 1 tbsp
Cardamom 2
Clove 2
Cinnamon sticks 2 small
Oil 1/2 cup
For green chutney (Grind all the ingredients together):
Grated Coconut 1/2 cup
Pudina leaves 6
Coriander leaves 2 tbsp (chopped)
Ginger Garlic paste 1/2 tsp
Water as needed
Salt to taste
For saffron chutney (Grind all the ingredients together):
Grated Coconut 1/2 cup
Red chilli powder 1/2 tsp
Ginger Garlic paste 1/2 tsp
Water as needed
Salt to taste

Instructions

Sieve together the rice flour, salt, baking powder and baking soda twice, so that they are thoroughly mixed.
Now divide the mixture into three parts.
Grind together onion, 2 tbsp grated coconut, cinnamon, clove and fennel seeds to form a fine paste.
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.
Preheat the oven to 160 degree centigrade. Grease a pan, pour the batter and bake for 25-30 minutes.
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.
Preheat the oven to 160 degree centigrade. Grease a pan, pour the batter and bake for 25-30 minutes.
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.
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.
Now grind together all the ingredients required for making the green chutney and saffron chutney.
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.
Enjoy this delicious dish, guilt-free.

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