Vegetarian Steamed Rice Cake
Delight in the light and fluffy goodness of Vegetarian Steamed Rice Cakes, a wholesome snack or breakfast option that's both simple and nutritious. Made with a harmonious blend of rice flour, semolina, and a touch of yogurt, these gluten-free savory cakes are subtly spiced with aromatic mustard seeds, green chili, and curry leaves for a flavorful punch. The batter is effortlessly steamed to perfection, creating soft, cloud-like cakes that melt in your mouth. Ready in just 25 minutes, this recipe is ideal for busy mornings or as a quick, satisfying treat. Perfectly paired with chutney or sambar, these steamed rice cakes are a marvelous way to enjoy a traditional dish with a modern vegetarian twist!
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Ingredients
- 1 cup Rice flour
- 0.25 cup Semolina (rava)
- 2 tablespoons Sugar
- 0.5 cup Plain yogurt (vegetarian)
- 0.5 cup Water
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Mustard seeds
- 1 piece Green chili (finely chopped)
- 5 leaves Curry leaves (chopped)
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Salt
Directions
Step 1
In a mixing bowl, combine the rice flour, semolina, sugar, yogurt, and water. Mix until you achieve a smooth, lump-free batter. The consistency should be similar to pancake batter. Add more water if necessary.
Step 2
Stir in the salt and set the batter aside to rest for 10 minutes.
Step 3
In a small pan, heat the vegetable oil over medium heat. Add the mustard seeds and let them splutter. Then, add the chopped green chili and curry leaves. Sauté for 1-2 minutes and pour this tempering into the rice flour batter. Mix well.
Step 4
Just before steaming, add the baking soda to the batter and gently fold it in. Do not overmix; this will help the cakes become fluffy.
Step 5
Prepare a steamer or idli stand by greasing the molds with a little oil. Pour the batter into the molds, filling them about 3/4 full to allow space for the cakes to rise.
Step 6
Steam the rice cakes on medium heat for 10-12 minutes. To check for doneness, insert a toothpick into a cake. If it comes out clean, the cakes are ready.
Step 7
Remove the steamed rice cakes from the molds and let them cool slightly before serving.
Step 8
Serve warm with chutney, sambar, or enjoy as is for a light and wholesome snack.
Nutrition Facts
| Serving size | (509.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1060.9 |
| Total Fat 18.7g | 0% |
| Saturated Fat 4.0g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 11.8mg | 0% |
| Sodium 1874.4mg | 0% |
| Total Carbohydrate 194.3g | 0% |
| Dietary Fiber 6.1g | 0% |
| Total Sugars 31.7g | |
| Protein 23.9g | 0% |
| Vitamin D 63.1IU | 0% |
| Calcium 201.6mg | 0% |
| Iron 2.0mg | 0% |
| Potassium 470.4mg | 0% |
Source of Calories