Ingredients: 
2 cup boiled rice soaked in Dahi
1/2 cup Grated beetroot
3/4 cup besan
1/4 cup wheat flour
1 tsp turmeric powder
1 1/2 tsp red chilli powder
1 1/2 tsp Dhania jeera powder
1/2 tsp Asafoetida
Salt to taste
Coriander leaves
Fruit salt
For tempering:
1 tsp mustard seeds
1 tsp jeera seeds
1 tsp black til
Pinch of Asafoetida
Few Curry leaves
Oil for seasoning
Method:
Soak boiled rice in Dahi for 1 to 2 hours. Now add all dry masalas, besan and wheat flour. Add coriander leaves, fruit salt and mix properly.
Now in a deep kadai pour oil. Once the oil is hot, add mustard seeds, jeera, asafoetida, black sesame, curry leaves. Now pour the batter and sprinkle grated beetroot. Cook with lid for 5 mins. Once the side is cooked, flip it and cook the other side for 5 mins or till you see a nice golden brown color on both the sides.
Serve with choice of your chutney .
Note:
You can add any vegetable of your choice in the batter or top it on the rice cake.
This recipe is quite heavy and can be had for dinner also.
