Veg-Corn Cake Recipe

It is healthy, contains lots of vegetables and corn. The good thing is, it is baked and very easy to make. It is colorful and can be served as a starter or breakfast.
Veg-Corn Cake

  • 1 Cup besan/chickpea flour
  • 1/4th Cup corn kernels
  • 1/4th cup grated cabbage
  • 1/4th cup grated carrot
  • 1/4th cup finely chopped fenugreek leaves
  • 1/4th cup finely chopped green onions
  • 1 & 1/2 tsp ginger paste
  • salt to taste
  • green chillies as per taste
  • 1 & 1/2 tsp oil
  • 1/2 tsp mustard seeds
  • a pinch or 2 of asafetida/hing
  • Coriander for garnishing
  • 1/2 tsp baking powder
  • a pinch or 2 of baking soda
  • 1/2 cup of water
  1. Roughly grind the corn kernels.
  2. In a big bowl, mix, besan, corn, carrot, cabbage, fenugreek leaves, green onions, ginger paste, green chillies and salt to taste. Add water and mix well.
  3. Add baking powder and soda and mix well.
  4. Pre-heat the at 350 F or 180 C.
  5. Grease the tray and pour the batter into it.
  6. Bake it for 25-30 minutes. Pour a knife or toothpick into it. If it comes out clean it means it is done.
  7. For tempering, heat oil. Add asafetida, mustard seeds. Once seeds crackle, remove from stove, pour it on cake.
  8. Cut into pieces, garnish with coriander and serve hot.
  9. You can serve it as it is or with green chutney or with ketchup.


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