Serves: 4
Total Calories: 615

2 tablespoons Basic Ginger and Green Chili Pepper Paste
1 cup rice flour
1/2 cup chickpea flour
2/3 cup buttermilk
about 2/3 cup water
1 tablespoon ground coriander
1 teaspoon Garam Masala
1/2 teaspoon ground turmeric
1 teaspoon salt, or to taste
1/2 cup grated zucchini
3 tablespoons vegetable oil
1 teaspoon black mustard seeds
1/4 teaspoon ground asafoetida
2 tablespoons finely chopped fresh curry leaves
2 to 3 tablespoons Basic Green Chutney

1. Prepare the ginger-green chili pepper paste. In a bowl, mix together the rice and chickpea flours, then add the buttermilk, plus water as needed to make a batter that will pour easily. Mix in the ginger-chili paste, coriander, garam masala, turmeric, and salt, and using a whisk or a fork, whip well to incorporate air into the batter and make it fluffy, about 1 minute. Mix in the zucchini.

2. Heat the oil in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the asafoetida and curry leaves, and mix the spices into the batter. Cover and place in a warm, draft-free place 8 to 10 hours to ferment.

3. Preheat oven to 400°F. Grease a flat, ovenproof dish with raised edges (such as a shallow metal cake pan or pie pan). Pour the batter into the dish and bake about 45 minutes, or until a knife inserted into the cake comes out clean.

4. Meanwhile, prepare the chutney. Cut the cake into pieces, top each one with a drop of chutney, and serve warm.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 615
Calories from Fat: 93

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