Ingredients

• For the batter:

  1 cup semolina

• 4 tblsp rice flour
• 0.5 cup curd
• 0.5 cup salt
• 1.5 tsp fruit salt

• For the stuffing:

  0.25 tsp asafoetida

• 1 cup shredded cabbage
• 0.5 cup chopped capsicum
• 0.25 cup peas
• 1 tsp sambhar masala
• 1 tsp red paprika powder
• 1/3 tsp turmeric
• 0.5 tsp salt
• 1 tsp lemon juice
• 1 tblsp cooking oil

• For the paste:

  1 tbsp idli podi powder

• 1.5 tbsp cooking oil

• For the tempering

  1 tbsp cooking oil

• 0.5 tsp mustard seeds
• 1 tsp sesame seeds
• 2 whole red chillies
• 2 tbsp green coriander

How to Make Cheesy corn and spinach bake

• For the batter:

• Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
• Keep aside for 20 minutes.

  For the stuffing:

• Heat 1.5 tblsp of oil in a pan.
• Add asafoetida and turmeric, cook for a few seconds, and then add the peas, cabbage and capsicum.
• Now add the salt, sambhar masala, chilli powder and stir fry till the vegetables start softening.

  For the cakes:

• Grease a plate with 1.5 t.s of oil. Boil 1 .5 glass of water in a steamer.
• Then add fruit salt in the batter, mix well and quickly pour half of the mixture into the plate and steam for 3 minutes.
• Take the plate out of the steamer and spread the podi mixture on the semolina cake.
• Spread the vegetable mixture over it.
• Pour the remaining batter over the vegetable layer and sprinkle 1/4 sambhar masala over the batter.
• Now place the plate in the steamer again and steam for 8 minutes.
• Take the plate out of the steamer and let it cool down for 10 minutes.
• Cut into triangles.
• Heat 1 tbsp of oil in a small pan.
• Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chllies to the oil and pour over the triangle pieces.
• Garnish with chopped coriander.

  Serving suggestion:

  Serve with tomato ketchup and green coriander chutney.

  Recipe and image courtesy: Maayeka