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Cheesy corn and spinach bake

Recipe by
Total Time:
15-30 mins
Serves:5
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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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

  • 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