Nutri Vegetable Rostie

Nutri Vegetable Rostie

 

Serving - 6

 

INGREDIENTS

Rice - 200 grams

Water - 600 milliliters ( divided )

Boiled mashed potatoes - 50 grams

Bell pepper - 40 grams

Carrot - 40 grams

Onion - 40 grams

Tomato - 40 grams

Ginger - 1 teaspoon

Green chili - 1 teaspoon

Salt - 1 teaspoon

Black pepper - 1/4 teaspoon

Roasted crushed cumin - 1 teaspoon

Coriander - 1 tablespoon

Curry leaves - 1/2 teaspoon

Fruit salt - 1 teaspoon

Water - 1 teaspoon

Oil - for shallow frying

 

( For chutney )

Spilt bengal gram - 2 tablespoons

Desiccated coconut - 50 grams

Ginger - 1 tablespoon

Garlic - 1 tablespoon

Green chili - 1 tablespoon

Curry leaves - 1 teaspoon

Curd - 2 tablespoons

Salt - 1/2 teaspoon

Water - 2 tablespoons

 

 

 

PREPARATION

  1. In a bowl, add 200 grams rice and 500 milliliters water.
  2. Soak for 3-4 hours.
  3. Strain soaked rice and add 100 milliliters water.
  4. Transfer it into blender and blend to a smooth paste.
  5. Take out blended rice in a bowl, add 50 grams boiled mashed potatoes, 40 grams bell pepper, 40 grams carrots, 40 grams onions, 40 grams tomatoes, 1 teaspoon ginger, 1 teaspoon green chili, 1 teaspoon salt, 1/4 teaspoon black pepper, 1 teaspoon roasted crushed cumin, 1 tablespoon coriander and 1/2 teaspoon curry leaves.
  6. Mix well with the help of spatula.
  7. Let it rest for 5 minutes.
  8. Now, In the batter add 1 teaspoon fruit salt, 1 teaspoon water and mix again.
  9. Heat a pan, and add some oil in it.
  10. Pour a spoonful of batter in a pan and spread it evenly.
  11. Cover and cook for 3-5 minutes on medium heat.
  12. Remove the lid and if the underside is cooked, flip to other side.
  13. Cover with lid and cook the other side for 3-5 minutes.
  14. Remove the pan from heat when done. Keep aside.
  15. In an heated pan, add 2 tablespoons spilt bengal gram and dry roast for 4-5 minutes.
  16. In a mixing bowl, add 50 grams desiccated coconut, roasted spilt bengal gram, 1 tablespoon ginger, 1 tablespoon garlic, 1 tablespoon green chili, 1 teaspoon curry leaves, 2 tablespoons curd, 1/2 teaspoon salt and 2 tablespoons water.   
  17. Transfer all the ingredients in a blender and blend to a smooth paste.
  18. Serve hot with prepared chutney.