Rice Cakes

Rice Cakes

Rice Cakes

Veg Vegan

Glutinous rice pounded or ground and shaped into cakes, then steamed in banana or bamboo leaves — a traditional festival and everyday snack across.

Cuisines

Sikkimese Arunachali Naga Meghalayan

Best for

Breakfast Snacks

Recipe

Prep: 20 min Cook: 40 min Total: 60 min 2-3 servings

Ingredients

basmati rice 1 cup Basmati rice
Black Lentil 1/4 cup Black Lentil
Split Chickpea 1/4 cup Split Chickpea
Fermented Bamboo Shoot 1/4 cup Fermented Bamboo Shoot
Coconut 1/4 cup Coconut , grated
salt 1 teaspoon Salt
water 1/2 cup Water
mustard oil 2 tablespoons Mustard oil

Instructions

  1. 1 Wash and soak the basmati rice, black lentils, and split chickpeas in water for 4 hours.
  2. 2 Drain the soaked ingredients and grind them into a smooth batter using a blender, adding water as needed.
  3. 3 Mix the fermented bamboo shoots, grated coconut, and salt into the batter.
  4. 4 Heat a non-stick pan over medium heat and add mustard oil.
  5. 5 Pour a ladleful of batter onto the pan and spread it into a small circle.
  6. 6 Cook the rice cake on one side until it turns golden brown, then flip and cook the other side.
  7. 7 Repeat with the remaining batter, adding more oil if necessary.
  8. 8 Serve the rice cakes warm.

Tips

For an authentic taste, use freshly fermented bamboo shoots.