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A savory cake made with a combination of lentils
Recipe By : Niru Gupta
Type: Kids--semi solids Serving: 8-10 persons


  • Oven temp: 150 C-325 F
  • Rice   1 cup (180 g) ]
  • Moong daal dhuli (Husked Green Gram) cup (90 g) ]soaked 4-5 hours
  • Ginger chopped 1   tbsp
  • Green chilli chopped 2 tsp or to taste
  • Dahi (Yogurt) 1 cup (200 g)
  • Mixed vegetables, chopped and blanched 2 cups
  • Salt 2 tsp or to taste
  • Haldi (Turmeric) tsp
  • Til ka tel (Gingelly/Sesame oil) 2 tbsp
  • Ajwain (Thymol seeds) 1 tsp
  • Rai 1 tsp
  • Heeng (Asafoetida) powder 1/8 tsp
  • Sabut lal mirch (Dried whole red pepper) 2-3
  • Safed til (White sesame seeds) 1 tbsp
  • Meetha soda (Baking soda) 1 tsp
  • An 8 round tin , greased
  • Hara dhania (Coriander leaves) for garnish


  • Grind the rice, daal, ginger and green chillies to a fine paste (without adding water). Mix in the dahi. Add enough water to make into a thick batter (dropping consistency).
  • Cover and leave to ferment 6-8 hours.

  • Mix in the vegetables, salt and haldi.

  • Heat the oil and add the ajwain, rai, heeng, lal mirch and til. When the lal mirch changes color a bit add this mixture to the fermented batter, add soda, mix lightly and immediately transfer into the greased tin.

  • Bake covered, in a pre-heated oven for about 25 minutes or till cooked. (a knife pierced in should come out clean).

  • Take it out of the tin and serve garnished with the hara dhania.

  • Currently 3/5 Stars.
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Current Rating 3/5 (1 votes)
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