Savory Polenta Steamed Cakes

Posted in Grains, Recipes

Savory Polenta Steamed Cakes

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Serves 4-6
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes

Website

Darshana’s Kitchen

Ingredients

  • 1 1/2 cup polenta
  • 2 cups water
  • 1/2 teaspoon ginger (grated)
  • 1/2 teaspoon green chilli (any variety, finely chopped)
  • salt (as per taste)
  • 1/2 teaspoon baking soda

Directions

1. In a mixing bowl, mix the polenta, water, ginger paste, chili paste, salt and let sit for an hour.
2. Fill a flat pan with 1/2 inch of water. Add a piece of fresh lime or lemon to avoid staining the pan in the process of steaming. Bring the water to a boil.
3. Add the baking soda to the polenta batter just before you pour half the batter into a flat dish that will sit well in the pan of water.
4. Place an steel bowl to place the dish in the pan such that it does not touch the water.
5. Cover the pan and let it steam for 15 mins. Let it the pan cool for a few minutes.
6. Uncover the lid and remove the dish and let it cool for about 2- 4 minutes.
7. Cut the polenta cake lengthwise into strips, rotate the dish and cut into strips again to create diamond shaped pieces. Remove with a spatula and keep covered in a container.
8. Repeat the same process for the remaining batter. Ideal to have 2 plates so that its easy to have the next batch ready.

9. Serve hot as an appetizer with cilantro chutney.

Note

An easy alternative to steaming one dish as a time,  is to get a dhokla/idli steamer, sold in an Indian  grocery store. It comes with a stand with 3 or 4 steel dishes that slide into the slots in the stand and the stand is placed inside a steamer pan with a lid or tall pot used for pasta.

Green Coconut Chutney

Print recipe


Serves 1 cup
Prep time 10 minutes

Ingredients

  • 2 cups cilantro stem and all
  • 1 tablespoon coconut flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin seeds
  • 2 tablespoons lime juice
  • 1/2 clove garlic (or 1/4 teaspoon garlic)
  • 1/2 cup water

Directions

1. In a blender, blend the ingredients into a paste.
2. Store in a jar in the refrigerator.
3. Serve chilled with appetizers.

Note