Gluten-free Vegetable Cups
Gluten-free Vegetable cups make a great breakfast or appetizer. This is very easy to prepare dish made with rice flour cups and vegetable filling. This mini cups are healthy and dairy free also.
Ingredients
For the cup
- 1.5 cup rice flour
- 1.25 cup water
- 2 tbsp olive oil
- Salt as needed
For the filling
- 1 potato cooked
- 1/4 cup onion chopped
- 1/4 cup carrot chopped
- 1/4 cup green beans chopped
- 1/4 cup capsicum chopped
- 2 green chilli sliced lengthwise
- 1/4 tsp turmeric powder optional
- 1 tsp dried parsley
- 1 tsp fennel seed
- 1 tbsp cooking oil
- Curry leaves a sprig
- Salt to taste
Instructions
Prepare the cup
- Dry fry the rice flour for 5 minutes on medium-low heat.
- Bring water to a boil. Add salt as required. Remove from heat.
- Add boiled water to the fried flour with stirring. Let it sit for 5 minutes or until cool enough to handle.
- Preheat the oven to 350 F (175 C).
- Add olive oil to the dough and knead well to make a smooth ball. The right consistency is when the dough is not sticking.
- Make small lemon size balls from the dough.
- Apply olive oil on a flat surface. Also, coat the balls in oil.
- Now roll to make a round with 1/2 inch thickness. Trim the edges to make a perfect round.
- Brush the muffin pans with oil.
- Now place the rolled dough into the muffin cups and press the edges to make a cup.
- Place in the oven and bake for 7 minutes.
- Now remove from the muffin pan and let it cool.
Prepare the filling
- Peel and mash the cooked potato.
- Heat oil in a pan. Crackle the fennel seeds.
- Saute the onion and green chilli until translucent. Stir in curry leaves and turmeric powder.
- Add all the chopped vegetables and salt into it.
- Cook on medium high heat for 10 minutes.
- Now add the mashed potato and stir-cook for 2 minutes.
- Remove from heat. Add parsley leaves and mix well.
- Now place a spoon of filling in each cup.
- Serve warm with sauce