If you’ve never made steamed rice cakes at home, this recipe is your sign to start. These soft, pillowy little rounds are a staple in South Asian cooking, and once you see them made in deep pink and vivid purple, you’ll want them on your table every weekend.
This guide walks you through everything the fermented batter from scratch, the beetroot version, and the stunning purple cabbage version so you have a complete picture before you begin.
These are naturally gluten-free, dairy-free, and made from whole food ingredients. The colors come entirely from vegetables, no artificial dye in sight. Whether you’re cooking for picky kids who eat with their eyes first, or you’re just tired of the same beige breakfast routine, these colorful steamed rice cakes are worth every step.
What Are Steamed Rice Cakes?
Steamed rice cakes are small, round, savory cakes made from a fermented batter of rice and lentils. The fermentation process is what gives them their signature slightly tangy flavor and their incredibly light, spongy texture.
They’re traditionally served with coconut chutney or a thin lentil soup, but they work just as well with any dip or sauce you have on hand.
The base batter here uses split white lentils, idli rice a short grain parboiled rice widely available at Indian grocery stores and online flattened rice, and fenugreek seeds.
Each plays a specific role. The lentils make the batter airy and help with fermentation. The flattened rice keeps the cakes soft. The fenugreek seeds give the batter a gentle, slightly bitter warmth and further support fermentation.
The Batter: Start Here
This is the foundation for everything, and it does need time plan ahead.
Ingredients for the Batter: ¼ cup split white lentils 1 cup idli rice (short grain parboiled rice) ¼ cup flattened rice ½ teaspoon fenugreek seeds Salt to taste
Soak the lentils, rice, and fenugreek seeds together in water for 5 to 6 hours. After soaking, drain and rinse them well.
Transfer everything to a blender along with the flattened rice and ¼ cup of water. Blend to a slightly coarse mixture not completely smooth. Add more water a little at a time if needed. You’re aiming for a thick batter, similar to pancake batter in consistency.
Pour the batter into a large container, cover it with a lid, and set it somewhere warm overnight. Many people place it in the oven with just the oven light on no heat needed, just the gentle warmth.
By the next morning, the batter should have risen and developed a slightly tangy smell. That’s fermentation doing its job. If it hasn’t fermented enough, give it a few more hours.
Once fermented, stir it well, add salt, and thin it slightly with water if it’s too thick to pour easily. This batter can also be used to make thin savory crepes or thick savory pancakes so make a big batch and use it across multiple meals.
Beetroot Steamed Rice Cakes
This is the pink one, and it’s genuinely striking. The color comes from pureed beetroot, which also adds a subtle earthiness and natural sweetness to the cakes.
What you need: 1 small beetroot 1½ cups prepared fermented batter Salt to taste
Cook the beetroot you can boil it, steam it, or bake it until completely tender. Let it cool, then blend it to a smooth paste. Stir the beetroot paste into 1½ cups of the fermented batter. Add salt and mix well. The batter will turn a beautiful deep pink-red.
Lightly brush your steamer molds with oil. Fill each mold with the batter and steam for 10 to 12 minutes, or until a toothpick inserted in the center comes out clean. Let them cool for a couple of minutes before removing from the molds they’ll release more easily once they’ve settled slightly.
Purple Cabbage Steamed Rice Cakes
This one is even more dramatic in color. Purple cabbage puree turns the batter a vivid violet purple, and the added tempering gives these cakes a savory depth that makes them seriously addictive.
This recipe makes 6 cakes: 1 cup fermented batter ½ cup purple cabbage puree Salt to taste 1 tablespoon tempering (made with a pinch of asafoetida, cumin seeds, mustard seeds, dried chili, and curry leaves)
To make the purple cabbage puree, roughly chop the cabbage and blend it with a small splash of water until smooth.
For the tempering, heat a small amount of oil in a pan. Add mustard seeds and let them pop. Add cumin seeds, dried chili, curry leaves, and a pinch of asafoetida. Let it sizzle for about 30 seconds, then remove from heat.
Mix the purple cabbage puree and the tempering into the fermented batter. Add salt, stir well, and let the mixture rest for 5 minutes. This rest period lets the flavors come together before steaming. Pour into oiled molds and steam for 8 to 10 minutes, or until a toothpick comes out clean.
Serve with chutney and enjoy.
Tips Before You Start
Use a large container for fermentation the batter can double in size overnight and will overflow a small bowl.
Warm weather speeds up fermentation significantly. If your kitchen is cold, fermentation may take longer. Don’t skip oiling the molds the batter sticks easily. Steam on medium heat for consistent results; high heat can make the cakes dense rather than soft.
Idli rice is most reliably found at Indian grocery stores or ordered online. In a pinch, short-grain white rice can work, but the texture of the finished cakes may differ slightly from the traditional result.
Asafoetida (sold as “hing” at Indian grocery stores) is a pungent spice used in very small amounts. It adds a savory, onion like depth to the tempering. If you can’t find it, simply leave it out the cakes will still taste great.
Leave it for a few more hours in the warmest spot you can find. In colder climates, fermentation can take up to 24 hours. Placing it in the oven with just the light on is one of the most reliable tricks.
Yes. Once fermented, the batter keeps in the refrigerator for up to 4 days. Pull it out an hour before using so it comes back to room temperature, then stir well before cooking.
Absolutely. Many Indian grocery stores sell ready made fermented batter in the refrigerated section. It’s a great shortcut if you’re short on time and just want to make the colored versions quickly.
Coconut chutney is the classic pairing. Tomato chutney, peanut chutney, or even a simple yogurt dip all work well too. The savory, lightly tangy cakes pair with almost any dipping sauce.
Yes. Let them cool completely, then store in a freezer-safe bag for up to one month. Reheat by steaming for 3 to 4 minutes, or microwave with a damp paper towel over them to keep them from drying out.
Bookmark This: Colorful Steamed Rice Cakes That Are as Healthy as They Are Beautiful
Ingredients
- 0.3 cups split white lentils urad dal
- 1 cups short-grain parboiled rice idli rice
- 0.3 cups flattened rice poha
- 0.5 teaspoons fenugreek seeds methi seeds
- 1 pinch of salt to taste
- 1 small beetroot for pink version
- 1.5 cups fermented batter for pink version
- 1 cups fermented batter for purple version
- 0.5 cups purple cabbage puree
- 1 tablespoons tempering mix: mustard seeds cumin, dried chili, curry leaves, asafoetida
- 1 teaspoons oil for brushing molds
Instructions
- Soak: Soak 0.3 cups split white lentils (urad dal), 1 cups short-grain parboiled rice (idli rice), and 0.5 teaspoons fenugreek seeds (methi seeds) together in water for 5 to 6 hours.
- Blend the Batter: Drain and rinse well. Transfer to a blender with 0.3 cups flattened rice (poha) and ¼ cup water. Blend to a slightly coarse, thick pancake-like consistency. Add water gradually if needed.
- Ferment Overnight: Pour batter into a large container, cover, and leave in a warm place overnight. Oven with just the light on works well. Batter should rise and smell slightly tangy by morning. If not ready, leave a few more hours.
- Season the Batter: Stir fermented batter well. Add 1 pinch of salt, to taste and a splash of water if batter is too thick to pour.
- Make Beetroot Batter (Pink): Boil, steam, or bake 1 small beetroot (for pink version) until fully tender. Cool, then blend to a smooth paste. Stir into 1.5 cups fermented batter (for pink version) with 1 pinch of salt, to taste and mix well.
- Steam Beetroot Cakes: Brush steamer molds with 1 teaspoons oil for brushing molds. Fill with pink batter and steam for 10 to 12 minutes
- until a toothpick comes out clean.
- Make Tempering (Purple): Heat a little oil in a small pan. Add mustard seeds until they pop, then add cumin, dried chili, curry leaves, and a pinch of asafoetida. Sizzle 30 seconds
- and remove from heat.
- Mix Purple Batter: Stir 0.5 cups purple cabbage puree and tempering 1 tablespoons tempering mix: mustard seeds, cumin, dried chili, curry leaves, asafoetida into 1 cups fermented batter (for purple version). Add 1 pinch of salt, to taste, mix well, and rest for 5 minutes
- Steam Purple Cakes: Pour into oiled molds and steam for 8 to 9 minutes
- until a toothpick comes out clean.
- Serve: Cool slightly before removing from molds. Serve with coconut chutney or any dipping sauce.
