Ingredients

Masala Paste

• 4 tsp chilli flakes / 6 fresh chillies
• 2 cloves garlic
• 1 inch fresh ginger, roughly chopped
• Pinch of salt

Dough Ferment

• 150g basmati rice (brown or white)
• 50g split red lentils
• 50g urid dhal
• 100ml extra virgin oil
• 1 tsp fenugreek seeds
• Pinch of turmeric
• 150ml warm water
• 160g plain set live yoghurt (coconut yoghurt works)

Vegetable mix

• 200g cabbage, grated / chopped finely
• 75g carrot, grated / chopped finely
• 1 tsp salt
• 1 tsp sugar

Tadka

• 8 tsp extra virgin olive oil
• 1 ½ tsp chilli flakes / 2 chillies, finely chopped
• 1 tsp cumin seeds
• 1 tsp brown mustard seeds
• 2 cloves
• 1 Inch piece of cinnamon
• 20g sesame seeds
• 10 curry leaves

Method

Dough Ferment

• Grind the rice and lentils together in a blender until coarsely ground – Don’t make it too fine as the texture is good. 
• Tip the blend into a bowl and add the oil, fenugreek seeds, turmeric and the water and mix together.  Then add in the yoghurt and mix thoroughly but with a light hand.
• Cover in an airtight container if possible, if not then just with cling film and leave to ferment for at least 12 hours until it has risen and started to have a slightly sour smell.
• When ready for the next stage – make the masala paste and Vegetable mix

Masala Paste

• Add all the ingredients into a blender and whizz until they become a paste

Vegetable mix

• Add the cabbage and carrot to the blender and whizz until finely chopped.  You may need to do this in two batches depending on the size of your blender.  Don’t leave any large chunks as you want to be able to mix into the rest of the ingredients.  Add the sugar and salt right at the end when done.

Combining the ingredients

• Add the masala paste and vegetable mix to the fermented ingredients and mix together until everything is incorporated.
• Tip into a lined baking tray / remoska and ensure that it is spread evenly to cover the whole base.
• Make the Tadka and spoon it over the top, leaving the cinnamon stick and cloves in

Tadka

• Heat the oil in a small pan for about a minute.
• Add the mustard seeds, chilli, dried curry leaves and cumin seeds and leave for a further minute, or until the mustard seeds start to pop. 
• Add the cloves and the cinnamon and then take it off the heat.
• Add the sesame seeds and then, using a spoon to ensure even distribution of the seeds and spices, pour the mix over the cake to ensure it is thoroughly coated

Bake for 75 – 80 minutes in the Remoska until golden brown.  Or 250/230 degrees in a fan/gas oven

Leave for 10 minutes to cool before serving.  Great cold with breakfast too…