From   Tea Time

Prep: 4 hours 30 minutes

Cook: 50 minutes

Method: Easy

Course: Snack

Type: Greek

A traditional Gujarati savoury cake made with rice, lentils and vegetables – wholesome and delicious


  • Mixture of pigeon peas, split skinless black grams, split skinless green grams, split Bengal grams, rice, soaked for 4 hours and drained 250 gms
  • Yogurt 1 cup
  • Baking powder 1 tsp
  • Red chilli powder ½ tsp
  • Turmeric powder 1 tsp
  • Lemon juice ½ tbsp
  • Medium carrot, boiled and chopped 1
  • Green peas, boiled 2 tbsps
  • Sugar 2 tbsps
  • 1 1 tsp
  • Oil to grease
  • Tempering
  • Oil 4 tbsps
  • Dried red chilli, broken 1
  • Asafoetida ½ tsp
  • Mustard seeds 1 tsp
  • White sesame seeds (white til) 1 tbsp
  • Curry leaves 12 to 15


  • Preheat the oven to 180º C. Grease a baking tin and line it with butter paper.
  • Put pigeon peas, black grams, green grams, Bengal grams and rice into a blender jar, add a little water and grind to coarse paste.
  • Transfer the paste into a mixing bowl, add yogurt, baking soda, red chilli powder, turmeric powder and lemon juice and mix well.
  • Add carrot, green peas, sugar and salt and mix well.
  • Pour the mixture into the prepared baking tin. Keep the tin in the preheated tin and bake for 45 minutes.
  • Take the tin out of the oven and cool. Demould onto a plate and cut into thick slices. Arrange the slices on a serving platter.
  • To make the tempering, heat oil in a small non-stick pan, add broken red chilli, asafoetida, mustard seeds, white sesame seeds and curry leaves and saute till fragrant. Pour the tempering over the slices and serve.