Steamed Spicy Fermented Rice Cakes


Serves: 16
Total Calories: 51

Ingredients

1 recipe batter for Traditional Steamed Fermented Rice Cakes or Instant Steamed Semolina Cakes with Yogurt (see Starters and Snacks)
1/2 cup finely chopped onion
1 tablespoon peeled minced fresh ginger
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
1/4 cup finely chopped fresh cilantro
1/2 teaspoon ground asafoetida
2 tablespoons peanut oil
2 to 4 dried red chili peppers, such as chile de arbol, whole or broken
1 teaspoon black mustard seeds
1 tablespoon finely chopped fresh curry leaves

Directions:

1. Prepare either of the iddli batters. When the fermented batter is ready (through step 2 in either recipe), mix in the onion, ginger, green chili peppers, cilantro, and half (1/4 teaspoon) the asafoetida. Then continue with Step 3 of the recipe.

2. When the iddlis are steamed, transfer them to a serving plate. Heat the oil in a small nonstick wok or saucepan over medium-high heat and add the red chili peppers and mustard seeds. They should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Quickly add the remaining asafoetida and curry leaves, and stir about 30 seconds. Add to the iddlis and toss lightly to mix. Serve.

VARIATION: In Step 1, mix in 1 to 2 cups finely chopped steamed vegetables and 1/4 teaspoon salt, or 1 tablespoon masala from any mango pickle, or be creative and mix in some sun-dried tomatoes and fresh basil.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 16
Total Calories: 51
Calories from Fat: 16

This Steamed Spicy Fermented Rice Cakes recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


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Basic Grilled Lamb Tikka Kabaabs
Basic Mashed Potato Patties
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Bread Pakora Fritters Stuffed with Coconut Chutney
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Creamy Chicken Tikka Marinade
Crispy Flour Chips with Vegetables and Spicy Chutneys
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