Savoury Cake

Breakfast is probably my favourite meal. That’s because there is a huge variety in the dishes that you can prepare for breakfast. I will not be wrong to say that you may not have to repeat a dish for about 3 months! I am always delighted to add a new recipe for the morning meal. I am, therefore, particularly delighted with this recipe. I belong to a food group (vegetarian, not vegan) where all the members are expert cooks. And many of them have requested this recipe – so, it is a new dish for most people.
This recipe uses a mixture of rice and millets. You can also add grated and/or julienned vegetables of you choice to make it even healthier.
Go ahead and give it a try!

Savoury Cake

1 cup brown rice (or red rice), soaked for 4-5 hours or overnight
1/2 cup millet dalia (dalia is to grind any grain till it resembles semolina) – use any millet
1/2 cup vegan yogurt
2 tbsp coriander leaves, chopped
2 green chilis, chopped
1/2 tsp mustard seeds (sarson, kadugu)
A pinch of asafoetida (hing, perunkayam)
Salt to taste
Discard the water used to soak the rice
Transfer the rice to a blender and add a little water
Grind to a smooth paste
Add the millet dalia
Add the yogurt
Make a smooth batter, neither runny or thick – add a little water, if necessary
Set aside
Heat a wok and add the mustard seeds, green chilis and asafoetida
When the mustard seeds begin to splutter, add this tempering to the batter
Add the chopped coriander leaves and salt
Mix well
Take a steaming plate and grease with peanut butter (or any nut butter)
Pour the batter into the plate
Transfer to a steam for about 25 minutes
Remove for steamer and set aside to cool
Cut into slices
Serve at room temperature with your favourite chutney and/or sambar

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