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Savoury Split Pea and Rice Zucchini Cakes | Snack

Savoury cakes made with peas, lentils, and rice that are filled with shredded vegetables. Baked or pan-fried, they are liberally coated in sesame seeds and seasoned with mustard seeds and curry leaves. These savoury snacks are full of protein and filling enough to almost be a meal. Warm the slices in the microwave or in a pan before serving with chutneys such as Mint Cilantro Chile Chutney


Ingredients


BATTER: 1/3 cup yellow or green split peas or split pigeon peas or split chickpeas 1/3 cup red lentils 1/3 cup petite yellow lentils 2 tablespoons black gram (optional) 1 cup of rice 1/4 cup nondairy yoghurt 3/4 cup packed shredded zucchini or other vegetables such as cabbage or carrot 1/4 cup finely chopped onion 1 green chile, finely chopped or 1/2 teaspoon cayenne 2 teaspoons minced ginger 1 tablespoon sesame seeds 2 teaspoons lemon juice 1 teaspoon sugar 1 teaspoon turmeric 1 1/4 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda


THE TEMPERING: 1 tablespoon safflower or coconut oil 2 teaspoons mustard seeds 1/4 teaspoon asafetida (omit to make glutenfree) 12 curry leaves, chopped 2 to 3 tablespoons sesame seeds, for garnish


Instructions


1. For the batter: Soak the peas, lentils, and rice for 3 to 4 hours. Drain well and transfer to a blender. Blend to a smooth paste using 1/4 to 1/2 cup water. Transfer to a bowl. Add the yoghurt and mix well. Cover the bowl and let the batter ferment for 4 hours or overnight. You can use the mix immediately as well. The fermented mixture tastes more authentic, though, having deeper flavours and a softer texture. 2. Grate the zucchini into a bowl and press with a paper towel to remove extra moisture. Add the zucchini, onion, chile, ginger, sesame seeds, lemon juice, sugar, turmeric, salt, baking powder, and baking soda, and fold to combine well. Preheat the oven to 400°F. 3. Make the tempering: Heat the oil in a small skillet over medium heat. When hot, add the mustard seeds carefully. Let them pop for a few seconds. Add the asafetida and curry leaves and remove from the heat. Add half of the tempering to the batter and mix in. 4. Grease the ramekins or baking dish (you can also line the larger baking dish with parchment to make it easier to remove the handvo). Sprinkle some sesame seeds on the bottom. Ladle the batter into the ramekins until about 2/3 full. Sprinkle sesame seeds on the batter generously. Bake for 40 to 45 minutes or until the top is golden and a toothpick inserted comes out almost clean. 5. Cool for 10 to 15 minutes. Remove the handvo from the ramekins or baking dish, and cut into 1/2-inch thick slices. Drizzle a few drops of the remaining tempering on each slice. Note: It is better to overbake than under-bake the handvo. The bean and veggie batter will be moist even after the toothpick comes out clean. Once it’s completely cool, slice it and let it sit for a few minutes. The handvo will continue to dry out a bit as it sits. To make on the stovetop: At step 2, skip preheating the oven. After step 3, heat a large skillet over medium heat. When it’s hot, drizzle a few drops of oil and spread it using a paper napkin. Ladle 1/4 to 1/3 cup batter on the skillet. Tap the pan to even it out. Sprinkle 1/2 teaspoon sesame seeds on the pancake. Cover the pan and cook for 3 minutes. Uncover and cook until the bottom is golden, about 3 minutes. Flip and cook for 3 to 4 minutes or until golden brown on both sides. Repeat to make the next pancake. Drizzle some of the temperings on the pancake before serving.



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