|
Ingredients
|
Quantity
|
|
Rice
|
115gms
|
|
Split Bengal gram
|
55gms
|
|
Split black gram
|
55gms
|
|
Split green gram
|
55gms
|
|
Shelled peas
|
115gms
|
|
Curds
|
60ml
|
|
Sultanas
|
55gms
|
|
Peanuts
|
55gms
|
|
Cashewnuts
|
55gms
|
|
Green chilli
|
1
|
|
Ginger
|
5gms
|
|
Garlic
|
5gms
|
|
Coriander leaves
|
1 bunch
|
|
Salt
|
to taste
|
|
Mustard seeds
|
¼ tsp
|
|
Asafoetida
|
¼ tsp
|
|
Oil
|
120ml
|
|
Soda bicarbonate
|
¼ tsp
|
|
Sugar
|
15gms
|
Wash and dry the rice and grams. Powder coarsely (like
semolina). Heat half the oil and rub into the powdered ingredients. Add beaten
curds and warm water to make a thick batter. Keep in warm place for 12 hours till
fermented. Mix well. Add finely chopped spices, nuts, sultanas, shelled peas,
salt, soda bicarbonate and sugar. Heat the remaining oil. Add mustard seeds and
asafoetida. When mustard crackles, pour over mixture. Pour into greased cake
tin and cake tin and bake at 135oC (300oF) for about 2
hours. Serve in slice hot or cold with green chutney.
