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cook in September
Ingredients
1 1/4 cups finely chopped cauliflower florets
1 1/2 cups coconut milk
6 tbsp besan (bengal gram flour)
1 tbsp ginger-green chilli paste
1 tsp sugar
1 tsp lemon juice
salt to taste
1. Combine the coconut milk and besan in a bowl and mix well to make
a smooth paste.
2. Add the cauliflower, ginger-green chilli paste, sugar, lemon juice and
salt, mix well and keep aside.
3. Grease a 150 mm. (6”) diameter microwave safe baking dish using ¼
tsp of oil.
4. Pour the batter in it and tilt it clockwise to spread the batter evenly.
Keep aside.
5. For the tempering, add 3 tsp of oil in a microwave-safe bowl and
microwave on high for 1 minute.
6. Add the mustard seeds, cumin seeds and asafoetida and microwave
on high for 1 minute. Pour the tempering on the batter. Cover with a
microwave safe plate and microwave on high for 4 minutes.
7. Uncover and microwave on high for 3 minutes.
8. Divide it into 4 equal portions and serve immediately.
Variation: