SPONGY RICE CAKE, Using Leftover Rice

INGREDIENTS:-

Cooked Rice -- 1 cup
Rava/ sooji -- 1/3 cup
Jaggery -- 1/3 cup
Wheat flour -- 1/3 flour
Salt -- a pinch ( to enhance the taste)
Nutmeg powder -- a pinch
Fruit salt -- 1/2 tsp
Sliced Almonds --- 2 tbsp
Lukewarm milk -- 1/2 cup

FOR BAKING :-

Salt -- 1/2 cup
Any aluminium kadai or idli pot,
 a plate
 a bowl
Ghee for Greasing

METHOD:-

In this receipe  I used Aluminium Idli pot .

Grease a bowl with ghee and keep it aside.

Heat  salt (1/2 cup) in the idli pot,  cover with the lid, for 5 mins in medium flame or till the batter  is ready.

Now, in a mixer jar, Grind  Cooked rice,  Rava/Sooji, Wheat Flour, a pinch salt, using milk. and prepare the batter in thick consistency ( not pouring consistency), that is, if you take a batter in a spoon, the batter should fall.

Now add the  nutmeg powder and fruit salt and mix it gently, The batter becomes soft.

Pour the batter in the greased bowl and add sliced almonds

Inside the idli pot,  place a small plate  above the salt.
Place the Greased bowl above the plate.
Cover with the lid.

Keep it in medium high for  10 mins and on medium for 10 mins. Switch off. After 10 mins, remove the bowl.

 Using knife, remove the edges of the cake from the vessel. And tilt it on a plate.

Spongy  Rice cake is  ready....

Note:-
After adding fruit salt, the batter need to be cooked immediately.