Cheesy corn and spinach bake

Recipe by
Total Time:
15-30 mins
Serves:
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Melon Tofu Salad , Vegetable Tart , RED VELVET MODAK

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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 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

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