This pie spicy Indian gluten free inspired by the Indian recipe “Khitschuri” or “casserole of rice and lentils,” I will serve with a salad of tomatoes and a sauce.
Ingredients for 44 cakes of 4 cm per side:
- 50 g buckwheat grain to soak
- 50 g red lentils to soak
- 100 g cauliflower florets
- 100 g peas
- 200 g eggs
- 25 g oil (2 tablespoon)
- 1 teaspoon baking powder
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon onion
- 1/8 teaspoon garlic
- 1/8 teaspoon cinnamon
- 1/8 teaspoon coriander
How to prepare indian spiced cakes
Wash very well the red lentil and buckwheat grains.
Soak in water, separately, the red lentil and buckwheat for a minimum of 60 minutes.
Drain and blend, always separately, with about 5 ml (equivalent to 1 teaspoon) of water each.
Heat oven to 180° C.
Grease the molds chosen for baking pies.
Chop the cauliflower in a blender.
Mix the rice and lentil puree to the rest of the ingredients and mix.
Pour the mixture into molds.
Bake at 180 ° C for 20 minutes.
They can be eaten hot or warm.