Rice and vegetable roastie

This rice and vegetable roastie gives you all that you need to kickstart the day. Diabetics may replace the rice with oats and skip the potato. Just powder the oats first before making the roastie. The original recipe by my friend Madhangi Vaidyanathan calls for rice to be soaked. I have used rice powder instead. You can add vegetables of your choice. Just dice them fine so that they get cooked but retain their crunch.

Ingredients:

1 cup/ 250 gms rice flour

1 carrot either chopped fine or grated

1 large tomato chopped fine

1/2 a capsicum chopped fine

1 large boiled potato grated

2 Inch piece of ginger

7 green chillies

Salt

1/2 tsp Eno fruit salt

5 tbsps finely chopped coriander leaves

2 tbsps finely chopped curry leaves

Method:

Tip the grated boiled potato, chopped vegetables,coriander leaves and rice flour into a bowl. Grind the green chillies and ginger to a fine paste. Drop it into the rice- vegetable mixture. Add finely chopped coriander, curry leaves and salt. Mix with enough water to get a batter of pouring consistency. Allow to rest for ten minutes. Add the Eno fruit salt and pour a tsp of water on it to activate it. Whisk and pour a ladleful of batter on a hot skillet. Drizzle with oil. Cover the roastie and allow it to roast well on the underside to a nice golden brown. Flip and roast the other side as well. Serve hot with a Chutney of your choice. Recipe link to the Chutney is given below.

https://vinayasculinarydelights.com/roasted-bengal-gram-dal-and-coriander-leaves-chutney-recipe/

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