Vrat Ka Khana - Samak Rice Patties with Coconut Chutney

Soak the samak rice for one hour.

Blend the soaked rice in a blender jar to form a smooth paste.

Transfer the paste to a pan and add water, ghee, and rock salt.

Cook the mixture on medium flame until it thickens and starts to leave the sides of the pan.

Remove the mixture from the pan, transfer it to a mixing bowl, and let it cool.

In a blender jar, add fresh coconut, roasted peanuts, green chillies, coriander leaves, curd, rock salt, and a little water.

Blend the mixture to form a smooth chutney.

Transfer the chutney to a bowl and set it aside.

Once the samak rice dough has cooled, add green chillies, red chilli, grated ginger, and chopped coriander leaves.

Mash the mixture well until it is smooth and evenly combined.

Take small portions of the dough and shape them into patties.

Place the patties on a greased plate and steam them for 12 minutes on medium flame.

Allow the patties to cool down after steaming.

Heat ghee in a pan.

Add cumin seeds, slit green chillies, and curry leaves, and sauté for a few seconds.

Pour the tadka over the steamed patties and garnish with lemon juice and chopped coriander leaves.