Tiranga Savoury Rice Cake Recipe: How to Make Tiranga Savoury Rice Cake Recipe

Tiranga Savoury Rice Cake
by Femina Sherif

8
serving
30
ingredients
60^min
to prepare
30^min
for cooking

Presenting before you an egg free, butter free and gluten free Savory Rice Cake! Layers of spicy cakes bound together by flavored chutneys. Blending together some of the signature ingredients of the authentic Indian food, this bake is a diligent effort to bring in the Indian desi flavors to a healthy, yet scrumptious dish. This rice cake resembles our tricolour Flag.

Quick Info

Cuisine
Indian
Food Type
Sweets

Ingredients

3 Cup Rice Flour 2 tablespoon Pumpkin Seeds

Salt to taste 2 teaspoon Baking Powder

1 teaspoon Baking Soda 1 Cup Boiled Carrot Puree

0.5 teaspoon Chilli Powder 0.5 medium Tomato

0.5 teaspoon Pepper Powder 1 medium Green Chilli

1 Cup Palak Puree 1 Cup Coconut Milk

4 tablespoon Grated Coconut 0.5 medium Onion

1 tablespoon Fennel Seeds 2 Cardamom

2 Clove 2 Small Cinnamon Sticks

0.5 Cup Oil

Ingredients for Green Chutney

0.5 Cup Grated Coconut 6 Pudina/Mint Leaves

2 tablespoon Coriander Leaves 0.5 teaspoon Ginger Garlic Paste

Water as required Salt to taste

Ingredients for Saffron Chutney

0.5 Cup Grated Coconut 0.5 teaspoon Red Chilli Powder

0.5 teaspoon Ginger Garlic Paste Water as required

Salt to taste

Cooking Steps

Steps

Step 1 :

Sieve together the rice flour, salt, baking powder and baking soda twice, so that they are thoroughly mixed.

Step 2 :

Now divide the mixture into three.

Step 3 :

Grind together onion, grated coconut, cinnamon, clove and saunf/fennel to form a fine paste.

Step 4 :

To make the bottom green layer of the flag, add the palak puree, 2 tablespoon of oil, green chilli, and 1 tablespoon onion mixture to one part of the sieved rice mixture and mix well.

Step 5 :

Preheat the oven to 160 degree centigrade. Grease a pan, pour the batter and bake for 25 to 30 minutes. (Do not use parchment paper lining)

Step 6 :

To prepare the middle layer, add coconut milk, 2 tablespoon of oil, and 2 tablespoon grated coconut to the second part of the sieved rice flour mixture.

Step 7 :

Preheat the oven to 160 degree centigrade and bake for 25 to 30 minutes.

Step 8 :

To prepare the topmost saffron layer, mix together the carrot puree, chilli powder, tomato puree, 1 tablespoon of onion paste and 2 tablespoon oil and mix well.

Step 9 :

Preheat the oven to 160 degree centigrade. Throw in some spicy pumpkin seeds on the greased baking tin and pour the saffron batter. Bake for 25 to 30 minutes.

Step 10 : For Green Chutney

Grind all the green chutney ingredients with a half cup of water.

Step 11 : For Saffron Chutney

Grind all the saffron chutney ingredients with a half cup of water.

Step 12 :

Once all the three layers are ready, assemble them by spreading green chutney on the bottom green layer, and the saffron chutney on the middle white layer.

Quick Info

Cuisine

Indian

Food Type

Sweets

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Tiranga Savoury Rice Cake

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Quantity for

8 Serving*

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Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

Serving is calculated as per the quantity mentioned in the recipe.
Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.

21 Ingredientsare Successfully Added to your Basket

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Tiranga Savoury Rice Cake
by Femina Sherif

Quick Info

Ingredients

Cooking Steps

Step 1 :

Step 2 :

Step 3 :

Step 4 :

Step 5 :

Step 6 :

Step 7 :

Step 8 :

Step 9 :

Step 10 : For Green Chutney

Step 11 : For Saffron Chutney

Step 12 :

Quick Info

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Tiranga Savoury Rice Cakeby Femina Sherif

Quick Info

Ingredients

Cooking Steps

Step 1 :

Step 2 :

Step 3 :

Step 4 :

Step 5 :

Step 6 :

Step 7 :

Step 8 :

Step 9 :

Step 10 : For Green Chutney

Step 11 : For Saffron Chutney

Step 12 :

Quick Info

Shop Ingredients

Tiranga Savoury Rice Cake
by Femina Sherif