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Steamed Rice Cake with Chickpea Curry

by Ammu (follow)
Ammu
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Steamed Rice Cake with Chickpea curry

The steamed rice cake with chickpea curry is our favourite traditional food. Sometimes we use ripe bananas instead of chickpea curry.

Usually, we use the rice cake maker (a steamer in a dome or cylindrical shape) for steaming. This is for getting a perfect shape for the cake. You can use a simple steamer instead to make the cake.

We use coarse rice flour for making steamed rice cake. You can also use dry fried rice flour instead.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes: 4 servings

Ingredients
For chickpea curry
3/4 cup chickpea
2 cup water for soaking
2.5 cup water for cooking
1.5 tsp fennel seed
1-inch cinnamon
3 cloves
1/2 of onion thinly sliced
2 tsp ginger-garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1/4 cup coconut milk
1.5 tbsp coconut oil
Curry leaves
Salt to taste

For steamed rice cake
1 cup coarse rice flour
1/4-1/2 cup water
1/3 cup grated coconut
Salt to taste

Method
Wash and soak the chickpea overnight. Take 2.5 cup water in a pressure cooker. Add the soaked pea along with soaked water into the cooker. Add salt and stir well. Pressure cook for 10-15 minutes until the peas are tender and well cooked.


Steamed Rice Cake with Chickpea curry

Switch off the heat and let it sit until the pressure drops.

To make a spice mix, dry roast 1/2 tsp fennel seed, cinnamon and cloves until a nice aroma comes. Then grind together to make a fine powder. Add nutmeg powder and mix well.


Steamed Rice Cake with Chickpea curry

Heat oil in a pan. Crackle the remaining fennel seed. Saute the sliced onion and ginger-garlic paste until onion is slightly golden brown. Then add the curry leaves, chilli powder, turmeric powder, and the spice mix into the pan. Stir-cook for a few seconds.


Steamed Rice Cake with Chickpea curry

Now add the pressure cooked chickpeas into the pan along with the water. Cook until half of the water is evaporated.


Add cooked chickpea

Add coconut milk into it and mix well. Cook for a few seconds and remove from heat. The chickpea curry is ready.


Add chickpea and coconut milk

Now make the steamed rice cake. Mix together rice flour, grated coconut and salt.


Add chickpea and coconut milk

Add water a little at a time and mix with flour gently rubbing with your hands. You have to make a crumbly dough. When you press the dough with your fist, it should hold its shape. When you press it again, it should crumble. This is the right consistency of the dough.


Add chickpea and coconut milk

Stop adding water at this stage. You don't have to use exactly half cup water. It depends on the quality of the rice flour you are using.

Boil water in a steamer. Fill the steamer colander with the crumble dough. Cover and steam for 4 minutes on high flame. Remove from heat. Let it sit for 1 minute.


Add chickpea and coconut milk

Transfer the steamed rice cake into a plate. Serve hot with chickpea curry.


Steamed Rice Cake

Categories
#Breakfast
#Gluten Free
#Healthy
#Vegetarian
#Vegan
#Side Dish
#Curry
#Indian
#Low Fat
#Dairy Free
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