A delicious Gujarati dish made of rice and lentils.
You can call it a savoury cake loaded with the goodness of vegetables and lentils.
A baked dish with soaked and ground rice, different types of lentils or dal, spices, carrot and bottle gourd. Any other vegetables can be added in it.
This month in facebook group Shhhhh cooking secretly challenge
we are sharing different dishes from Gujarati cuisine. In this group members are paired up every month. And the pairs give each other two secret ingredients.
This month my partner is a very talented blogger Amrita Ayer. Who blog at
Please visit her blog for many amazing recipes. Amrita gives me carrot and sesame seeds as secret ingredients. Thanks dear for these delicious ingredients.
In this recipe I have used 4 type of lentils or dal, rice, carrot, bottle gourd and some spices. You can serve it as a snack.
Rice – 1 cup
Pigeon peas or tuar dal – 1/4 cup
Whole green gram or moong dal – 1/4 cup
Split chickpeas or chana dal – 1/4 cup
Split black gram or urad dal – 1/4 cup
Grated bottle gourd – 1 cup
Grated carrot – 1 cup
Green chilli – 2, finely chopped
Ginger – 1 inch piece, grated
Curd – 1/2 cup
Chopped cilantro or coriander leaves – handful
Salt – 1 & 1/2 teaspoon
Sugar – 2 teaspoon
Turmeric powder – 1 teaspoon
Asafetida or hing – a pinch
Lemon juice – 2 teaspoon
Oil – 1 tablespoon
Eno fruit salt – 1 teaspoon
Oil – 2 tablespoon
Mustard seeds – 1/2 teaspoon
Cumin seeds – 1/2 teaspoon
Sesame seeds – 2 tablespoon
Asafetida or hing – a pinch
Curry leaves – 8 – 10, chopped
Soak rice and lentils for 4 – 5 hours.
Grind into a coarse paste. Add very little water if require.
Take out the ground mixture in a big bowl. Add curd and mix well. Cover and keep aside for fermentation. I have kept overnight.
Mix salt, turmeric powder, asafetida, grated carrot, bottle gourd, ginger, chopped green chillies, cilantro or coriander leaves, sugar, lemon juice and 1 tablespoon oil. Mix everything well.
Grease a baking pan generously.
Preheat the oven at 200°for 15 minutes.
Heat 2 tablespoon oil in a pan. Add mustard seeds and cumin seeds. When the seeds starts to splutter add curry leaves and asafetida, stir and switch off the flame.
Add sesame seeds. Mix and add half of the tempering in the batter and mix well.
Add Eno fruit salt just before baking. Give a good stir and pour the batter in the oil greased baking pan.
Pour the remaining tempering over it. Spread evenly.
Bake in preheated oven for 30 minutes or until the top becomes brown.
Let it cool down. Cut into square pieces. Serve warm or cold with any chutney or sauce.
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