• For the batter: 1 cup semolina
• 4 tblsp Rice flour
• 0.5 cup Curd
• 0.5 cup salt
• 1.5 tsp fruit salt
• For the stuffing: 0.25 tsp Asafoetida
• 1 cup shredded Cabbage
• 0.5 cup chopped Capsicum
• 0.25 cup peas
• 1 tsp sambhar masala
• 1 tsp red paprika powder
• 1/3 tsp Turmeric
• 0.5 tsp salt
• 1 tsp Lemon juice
• 1 tblsp cooking oil
• For the paste: 1 tbsp idli podi powder
• 1.5 tbsp cooking oil
• For the tempering 1 tbsp cooking oil
• 0.5 tsp Mustard Seeds
• 1 tsp sesame seeds
• 2 whole Red Chillies
• 2 tbsp green coriander
For the batter:
- Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
- Keep aside for 20 minutes.
For the stuffing:
- Heat 1.5 tblsp of oil in a pan.
- Add asafoetida and turmeric, cook for a few seconds, and then add the peas, cabbage and capsicum.
- Now add the salt, sambhar masala, chilli powder and stir fry till the vegetables start softening.
For the cakes:
- Grease a plate with 1.5 t.s of oil. Boil 1 .5 glass of water in a steamer.
- Then add fruit salt in the batter, mix well and quickly pour half of the mixture into the plate and steam for 3 minutes.
- Take the plate out of the steamer and spread the podi mixture on the semolina cake.
- Spread the vegetable mixture over it.
- Pour the remaining batter over the vegetable layer and sprinkle 1/4 sambhar masala over the batter.
- Now place the plate in the steamer again and steam for 8 minutes.
- Take the plate out of the steamer and let it cool down for 10 minutes.
- Cut into triangles.
- Heat 1 tbsp of oil in a small pan.
- Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chllies to the oil and pour over the triangle pieces.
- Garnish with chopped coriander.
Serve with tomato ketchup and green coriander chutney.
Recipe and image courtesy: Maayeka