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