Chef Palak shares her Indian rice cake recipe from our IG Live on quick ferments. Stay tuned for more cooking with ICE chefs at home @iceculinary.
She recommends rice that's thicker than basmati for this technique and Eno rather than baking soda for the cake batter, which is fermented overnight and then prepared in a steamer. Her chutney topping brings spiciness and yogurt adds tang to the warm rice cake.
Ingredients
- 1 cup of thick rice
- 1 cup chana dal or chickpea flour
- 1 ½ cup plain yogurt
- 1-2 Thai bird chilies
- 2 garlic, zested
- 1 inch ginger, grated
- 1 teaspoon turmeric
- 1 1/2 tablespoon baking soda or fruit salt (separated)
- Salt, to taste
- Water
Topping
Ingredients
- 2 tablespoons oil
- 1 teaspoon cumin
- 1 teaspoon mustard seed
- 1 pinch of hing (asafoetida)
- 1 sprig curry leaves
- 1/2 jalapeno
Directions
- Soak rice and dal in water overnight or minimum 5-6 hours. If using chickpea flour add it once the rice has soaked.
- Puree the mixture coarsely and add yogurt. Add mixture to a pot with a fitted lid and leave in the oven overnight, until the batter is frothy and doubled in size.
- To prepare the cakes, heat water in a large steamer with a ring. The steamer should be thin material (note heavy dutch oven will not work).
- Take metal plates and grease heat inside the steamer until warm.
- Portion the batter into thirds and season with salt, turmeric, ginger, garlic and chili. Working in batches, add 1/2 tablespoon baking soda or fruit salt right before steaming, adjust batter consistency with additional water. Should resemble thick pancake batter.
- Place inside the steamer and close the lid with a heavy pot on top to trap the steam. Steam for 25 minutes.
- Heat oil on medium-high, add cumin and mustard seeds to infuse oil and hing. Gently add curry leaves and jalapeno pieces. Remove off the heat and pour directly over the cake.
- Serve immediately.
Mint and Cilantro Chutney
Yields approx. 1 cup
Ingredients
- 1 large bunch cilantro leaves and tender stems
- 1 cup mint leaves
- 1/4 cup unsalted toasted peanuts or almonds
- 1 inch ginger, chopped
- 1 green Thai bird chili or small serano, roughly chopped
- 1 small garlic clove
- 1 teaspoon sugar
- 1 lemon, juiced
- Kosher salt, to taste
- 1/4 cup ice
- 2 tablespoons water (if needed)
Directions
- Combine ingredients in a blender with ice and grind to a smooth paste. Adjust consistency with water as needed.
- Season with salt.
See more fermentation experimentation.
