This is a delicious and healthy steamed dish that works as a snack, breakfast dish or even for supper. It has a mix of lentils or dals and minimal amount of oil. Wrapped in banana leaves, the steaming brings out a unique flavour.
Parboiled rice 125 g
Moong dal 50 g
Masoor dal 50 g
Tuvar dal 50 g
Urad dal 50 g
Chana dal 50 g
Salt to taste
Red chilli flakes 1 tbsp
Any Indian pickle masala 2 tbsps
Jaggery 1 tbsp grated
Coriander leaves, chopped
Mustard seeds 1 tbsp
Oil 4 tbsps + 1 tbsp
Yoghurt 2 tbsps
Eno fruit salt 1 tbsp
Water as needed
Asafoetida 1/2 tsp
Banana leaves cut into squares and rolled to form cone-shaped pockets.
Wash the dals and rice and soak for 30 minutes. Drain and grind to a paste along with the yoghurt and 2 tablespoons of oil. Add enough water to make a batter. Add salt and leave to ferment for 7 hours.
Add chopped coriander leaves, the pickle masala, jaggery and chilli flakes to the fermented batter. Add the Eno fruit salt and leave for a few minutes.
Heat water in a steamer.
Spoon batter into the banana leaf cones and steam for 30 minutes.
Heat 1 tablespoon of oil and add the mustard seeds and asafoetida.
Unwrap the steamed cakes and pour the oil with mustard seeds over them.
Serve hot with chutney or pickle.