East Indian Style Spiced Bánh Khọt

Ingredients

In this East Indian adaptation of Bánh Khọt, the traditional Vietnamese dish is infused with East Indian spices and flavors. The original dish typically uses a simple rice flour batter and is served with a fish sauce-based dipping sauce. However, in this version, the rice cakes are spiced with cumin, coriander, turmeric, and garam masala, giving them a distinct East Indian taste. Additionally, the traditional fish sauce-based dipping sauce is replaced with a tangy East Indian-style chutney made with mint, cilantro, and yogurt. We alse have the original recipe for Bánh khọt, so you can check it out.

• 1 cup (240ml) rice flour 1 cup (240ml) rice flour
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 1/2 teaspoon salt 1/2 teaspoon salt
• Vegetable oil, for frying Vegetable oil, for frying
• For the chutney: For the chutney:
• 1/2 cup (120ml) plain yogurt 1/2 cup (120ml) plain yogurt
• 1/4 cup (60ml) fresh mint leaves 1/4 cup (60ml) fresh mint leaves
• 1/4 cup (60ml) fresh cilantro leaves 1/4 cup (60ml) fresh cilantro leaves
• 1 green chili, seeded 1 green chili, seeded
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 6g, 4g
• Carbohydrates (total, sugars): 28g, 1g
• Protein: 3g
• Fiber: 1g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the rice flour, coconut milk, cumin powder, coriander powder, turmeric powder, garam masala, and salt. Mix well to form a smooth batter.
2. 2.
   Heat a non-stick pan over medium heat and lightly grease it with oil.
3. 3.
   Pour small amounts of the batter into the pan to form small, round rice cakes. Cook until the edges turn crispy and golden brown, then flip and cook the other side.
4. 4.
   Remove the rice cakes from the pan and place them on a paper towel to absorb any excess oil.
5. 5.
   For the chutney, blend together the yogurt, mint leaves, cilantro leaves, green chili, lemon juice, and salt until smooth.
6. 6.
   Serve the spiced rice cakes hot, topped with the East Indian-style chutney.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a richer flavor and creamier texture in the rice cakes.

Tips & Tricks

• For extra crispiness, make sure the pan is hot before pouring the batter.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of spices used.
• Serve the East Indian Style Spiced Bánh Khọt as an appetizer or snack at parties or gatherings.

Serving advice

Serve the East Indian Style Spiced Bánh Khọt as a delicious appetizer or snack. Arrange the crispy rice cakes on a platter and drizzle the East Indian-style chutney over them. Garnish with fresh cilantro leaves for an added touch of freshness.

Presentation advice

For an appealing presentation, place the spiced rice cakes on a bed of lettuce leaves or banana leaves. This not only adds visual appeal but also enhances the flavors of the dish.