Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Baked Vegetable Cake

Traditional 56. Baked Vegetable Cake recipe

🧺 Ingredients

• 1/2 cup rice, soaked 2 hours
• 1/2 cup urad dal, soaked 2 hours
• 100g bottle gourd (lau), finely grated and squeezed dry
• 100g carrots, finely grated
• 75g green peas
• 3 tbsp yogurt
• 2 tbsp ghee
• 1 tbsp ginger-garlic paste
• 1/2 tsp cumin seeds
• 1/4 tsp asafoetida
• 1/4 tsp turmeric powder
• 1/4 tsp red chilli powder
• Salt to taste

👩‍🍳 How to make Baked Vegetable Cake

1. Soak and grind (10 mins, high speed): Drain soaked rice and dal, grind with yogurt to smooth batter.
2. Mix vegetables (2 mins, room temp): Add grated bottle gourd, carrots, peas, ginger-garlic paste, cumin seeds, asafoetida, turmeric, chilli powder, salt. Fold gently.
3. Grease pan (1 min, room temp): Grease 8-inch cast iron skillet generously with ghee.
4. Pour batter (1 min, low): Pour batter into greased pan, spread evenly.
5. Finish cooking (10 mins, low): Continue cooking 8-10 mins on low heat until cake is golden, cooked through (test with skewer).
6. Cool and cut (3 mins, room temp): Cool before cutting into 8 pieces.

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