Ingredients
The following ingredients have 24 Servings
- ½ cup Rice (I used basmati rice)
- ½ cup Lentils (I used equal parts of chana dal, moong dal and urad dal)
- ½ cup Water to grind rice + lentils
- ½ cup Yogurt (preferably sour (I used regular store bought yogurt))
- 1 ½ cups grated Bottle Gourd
- 1 medium-sized Carrot or ¾ cup grated Carrot
- 1 cup loosely packed chopped Spinach
- 2 – 4 tbsp chopped Cilantro ~ Kothmir
- 4 Green Chilies
- 1 ” Ginger piece
- 1 tsp Salt (adjust to taste)
- ½ tsp Chili Powder (adjust to taste)
- 3 tsp Lime Juice (opt)
- Turmeric Powder
- 1 tsp Fruit Salt (ENO, available in any Indian store)
- 3 tbsp Oil
- ½ tsp Mustard Seeds
- ½ tsp Cumin
- 4 - 6 Curry Leaves
- ¼ tsp Hing ~ Asafetida
- 2 tbsp Sesame Seeds
- This batter yields two 6 ½ or one 8-9” cake.
- If making ½ the recipe
- If using the mini 3 qt instant pot
- If using full recipe
