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Indian Lentil Spirulina Rice Cakes with Mint Mango Pineapple Chutney

Here's a unique and exotic recipe that is absolutely worth the prep for the reward. Steamed indian lentil spirulina basmati rice cakes with mint mango pineapple chutney. Fermented rice is a health staple in Indian Cuisine dishes. For optimal wellness and taste, utilize an electric pressure cookers to preserve 90-95 percent of the nutrients. Just make sure to give a couple days notice, there's not many steps, but some require setting overnight.


Indian Lentil Spirulina Rice Cakes with Mint Mango Pineapple Chutney

Indian Lentil Spirulina Rice Cakes with Mint Mango Pineapple Chutney

Yield: 2-4
prep time: 30 M cook time: 40 M total time: 1 H 20 M



Indian Lentil Spirulina Rice Cakes with Mint Mango Pineapple Chutney

  1. Wash and soak the rice and lentils separately overnight in the refrigerator.
  2. The next day grind both ingredients separately to form a thick paste. Add desired spices and mix them together.
  3. Place the batter in the refrigerator overnight.
  4. Rub coconut oil on idli molds and fill to rim with batter.
  5. Use a pressure cooker manually using a timer and steam for 12 minutes. (For stovetop cooking, use and 8-inch stockpot to steam.)
  6. For mango chutney, combine all remaining ingredients (except mango and mint) in a medium saucepan over medium-high heat. Bring to a boil, stirring often.
  7. Reduce heat and simmer until the pineapple is tender. Continue stirring often for about 20-30 minutes.
  8. Remove from heat and add chopped mango and mint. Top lentil cakes and enjoy!
exotic flavor, instapot, easy recipe
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