SAVORY CAKES - IDLIS rice cakes | idlis | ragi idlis | rice idlis | masala idlis

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Black Lentil Rice cakes are protein packed and very nutritious This savory cake that can be prepared for brunch, lunch and even dinner. It would go well with any spicy accompaniments.

Check out variations in rice cakes | idlis | ragi idlis | rice idlis | masala idlis | multigrain rice cakes

Time Taken: 25 mins

Servings: 4

Vegan: Yes

Note:

(Additional 4 hours soak time + overnight ferment time)

Check the contents for ready mixes

Ingredients:

• Idli Rice - 3 cups
• Black Lentils - whole - 3/4 cup
• Salt - 1/4 tsp
• Black pepper powder - 1 tsp
• Water - 8 cups

How To Make:

• Wash and soak lentil in 2 cups of water.
• Wash and soak Idli rice in 3 cups of water.
• Keep it aside for 4 hours.
• Use a blender to blend the soaked rice and lentil mixture into fine paste, adding 1 3/4 cups of water.
• Add the fine paste to a container.
• Leave it overnight for fermentation.
• Add salt and black pepper powder.
• Adjust the consistency to be like pancake batter consistency by adding water if needed.
• Mix well and use the idli mould or medium muffin pan.
• Add 1.25 Tbsp of the fermented mix.
• Steam it in an instant pot or pressure cooker for 15 mins.
• Let the pot / cooker cool a bit, until the lid comes off easily.
• Loosen the idlis from the edge of the mould.
•  Remove onto serving plate. 
• Decorate with raw veggies (optional).
• Serve with any spicy chutney or sauce. 

Edamame Millet Rice Cakes  is another Sasyahaari Specialty that are protein packed and good either for the day meal or dinner. This is the savory cake that can be prepared for brunch, lunch and dinner. It is a delish with hot and spicy chutneys.

 Check out variations in rice cakes | idlis | ragi idlis | rice idlis | masala idlis 

Time Taken: 30 mins

Servings: 4

Vegan: Yes

Note:

(Additional 2 hours soak time)

Check the contents for ready mixes

Ingredients:

• Coarse Rice Powder - 2.5 cups
• Finger Millet Flour - 1 cup
• Hard Rolled Oats - 3/4 cup
• Chickpea Flour - 1/4 cup
• Salt - 1/2 tsp
• Black pepper powder - 1 tsp
• Water - 8 cups

How To Make:

• Add all of the dry ingredients and add about 5 cups of water.
• Keep it aside for 2 hours.
• Mix well and add more water by adjusting the consistency.
• Add green chilies, edamame and cilantro.
• Add salt and black pepper powder (if not added already).
• Adjust the consistency to be little thicker than pancake batter.
• Mix well and use the rice cake plates, and apply 2 drops of olive oil.
• Pour the mixture onto each plate.
• Steam it in an instant pot or pressure cooker for 15 mins.
• Let it cool until the lid comes off easily.
• Remove onto serving plate. 
• Serve with hot and spicy chutney.
• Add dill raita to nullify the spices.