Vegetable Cake Recipe
Ingredients
| Toor dal | 1 Teaspoon | |
| Urad dal | 1⁄2 Teaspoon | |
| Chana dal | 1⁄2 Teaspoon | |
| Rice | 1⁄4 Teaspoon | |
| Grated white dudhi | 1⁄2 Cup (8 tbs) | |
| Grated carrots | 1⁄4 Cup (4 tbs) | |
| Boiled peas | 1⁄4 Cup (4 tbs) | |
| Peanuts | 1 Teaspoon | |
| Green chili ginger paste | 2 Teaspoon | |
| Turmeric powder | 1⁄4 Teaspoon | |
| Salt | To Taste | |
| Stirred curd | 1⁄4 Cup (4 tbs) | |
| Oil | 1 Cup (16 tbs) | |
| Til | 1 Teaspoon | |
| Mustard seeds | 1 Teaspoon | |
| Hing | 1 Pinch | |
| Baking powder | 1⁄2 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 2260 Calories from Fat 2102
% Daily Value*
Total Fat 238 g366.4%
Saturated Fat 31.9 g159.3%
Trans Fat 0 g
Cholesterol 7.8 mg2.6%
Sodium 1022.8 mg42.6%
Total Carbohydrates 30 g10.1%
Dietary Fiber 7.1 g28.4%
Sugars 8.7 g
Protein 11 g22.9%
Vitamin A 2.4% Vitamin C 21.6%
Calcium 39.1% Iron 18.2%
*Based on a 2000 Calorie diet
Directions
Grind all the dais in a mixer or grinding stone to a smooth paste.
The batter should be of dropping consistency.
Add grated vegetables, boiled peas, peanuts, paste of green chilli and ginger, turmeric powder and salt to the batter.
Add the curd.
Heat the oil.
When hot, add gingelly seeds, mustard seeds and hing to the batter.
Add baking powder and mix well.
Bake in a preheated oven at 350' F.
for 25 to 30 mins.
Remove from oven and allow it to cool slightly.
When cool cut into big pieces like cake.
Serve with chutney.
Chef
