Vegetarian Steamed Rice Cake
Delight in the wholesome goodness of Vegetarian Steamed Rice Cake, a light and fluffy treat that's perfect as a snack or part of a traditional Indian-inspired meal. Made with a simple blend of rice flour, semolina, and yogurt, this recipe stands out with its unique tempering of mustard seeds, green chili, and fragrant curry leaves, adding a delightful burst of flavor. Naturally gluten-free and vegetarian, these savory rice cakes are steamed to pillowy perfection, offering a healthy, oil-free option that’s ready in just 25 minutes. Serve these delicious cakes warm alongside coconut chutney or hearty sambar for an authentic taste experience that’s as satisfying as it is nutritious. Perfect for breakfast, tea-time snacks, or light meals, this recipe is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
Stir in the salt and set the batter aside to rest for 10 minutes.
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.
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.
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.
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.
Remove the steamed rice cakes from the molds and let them cool slightly before serving.
Serve warm with chutney, sambar, or enjoy as is for a light and wholesome snack.
Nutrition Facts
Calories |
1061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1874 mg | 81% | |
| Total Carbohydrate | 194.3 g | 71% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 31.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 202 mg | 16% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
