- Meal Type
- Ingredient
- Cuisine
- Seasonal
- Dish
- Drinks
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Description
Cooking Time
Preparation Time : 1440
Cook Time : 35
Total Time : 1475
Ingredients
Serves 5
3/4 cup rice
1/2 cup chana dal
2 tbsp. tuvar dal
2 tbsp. masoor dal
2 tbsp. urad dal
1/2 tsp. fenugreek seeds
1/2 cup grated beetroot
1/2 cup grated cucumber
1/2 cup grated green papaya
1/2 cup coriander leaves, chopped
2 green chilies, chopped
1 tbsp. ginger, grated
2-3 tbsp. fresh grated coconut
1 tsp. salt or to taste
1/2 tsp. turmeric powder
1/2 tsps. red chili powder
1 tsp. cumin powder
1 tsp. coriander powder
juice of 1/2 lime
2 tbsp. oil
1 tsp. mustard seeds
1/2 tsp. cumin seeds
1 tsp. sesame seeds
1 sprig curry leaves
1/4 tsp. asafoetida
1 dry red chili
1 tbsp. fresh grated coconut to garnish
Directions
Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well.
Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds.
Add the curry leaves, asafoetida and sesame seeds. Saute for a few seconds more. Pour this tempering to the prepare batter and mix well.
Transfer the batter to a greased loaf tin and bake for 30-35 minutes at 180 degrees C. Set aside to cool and them flip it over on a plate.
Garnish with grated coconut and coriander leaves. Slice as desired and pack as a lunch box meal.
Bethica Das
540 Recipes
McKinney, Texas
(455) 555-8585
hello@recipebook.io
