Photo: Intodustin · CC BY-SA 4.0 · Wikimedia Commons

Andamannicobar · Breakfast

Andaman Rice & Lentil Savory Cake

Steamed rice-lentil cake with coconut, curry leaves - protein-rich island breakfast.

🧺 Ingredients

• White rice 150g
• moong dal 50g
• urad dal 30g
• fresh grated coconut 80g
• salt to taste
• water 400ml
• oil 2 tbsp
• mustard seeds 0.5 tsp
• curry leaves 20
• green chillies 1 (slit)
• onions 60g (chopped)
• ginger 1 tbsp (minced)
• turmeric powder 0.25 tsp

👩‍🍳 How to make Andaman Rice & Lentil Savory Cake

1. Soak white rice 4 hours, moong dal 2 hours, urad dal 2 hours separately cold water (swell 50%).
2. Drain all, reserve soaking water (starch binding).
3. Grind separately: rice + 150ml water (5-6 min smooth), moong dal + 80ml water (3-4 min smooth), urad dal + 80ml water (3-4 min smooth).
4. Each smooth no grit when rubbed.
5. Combine ground batters large bowl, salt, turmeric, grated coconut, mix spatula 10 strokes.
6. Heat 1 tbsp oil small pan medium, mustard seeds (crackling 15 sec), curry leaves (pungent), onions (golden 2 min), ginger (30 sec), green chillies.
7. Fold tempered spices batter gently.
8. Pour oiled cake pan (20cm round, generously oiled 1 tbsp oil).
9. Fill steamer pot 500ml water, rolling boil (100°C).
10. Place cake pan steamer, cover lid.
11. Steam 20-25 min until toothpick emerges clean (springy, no wet batter).
12. Cool pan 5 min, turn out plate.
13. Cut squares/wedges.
14. Serve hot with sambar or coconut chutney.

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