Suggested serving size for 100 calories: 4 pieces

this baked and colourful, multipurpose dish is versatile enough to be a snack or starter or even a complete meal. The nutritious answer to all your dieting woes.

Preparation Time: 10 mins Baking time: 30 minutes Baking temperature: 180 C (360 F) Makes 16 pieces

1 cup besan (Bengal gram flour)
1/4 cup crushed sweet corn kernels
1/4 cup grated cabbage
1/4 cup shredded spinach (palak)
1/4 cup grated carrot
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp sugar
2 tbsp finely chopped coriander (dhania)
1 tsp fruit salt
1 1/4 tsp oil for tempering and greasing
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
a pinch asafoetida (hing)

For The Garnish
1 tbsp finely chopped coriander (dhania)
Combine the besan, corn, cabbage, spinach, carrots, ginger-green chilli paste, salt, sugar, coriander and ¼ cup of water together in a bowl and mix well.
Add the fruit salt and sprinkle some water over it. When the bubbles form, mix gently.
Pour the batter into a greased 150 mm (6”) diameter oven-proof baking dish and bake in a pre-heated oven at 180 c (360 f) for 20 to 25 minutes. Keep aside.
For the tempering, heat ¼ tsp of oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a second.
Remove from the flame, add 2 tbsp of water and pour the mixture over the vegetable corn bake.
When cool, cut into 16 equal portions.
Serve immediately garnished with the coriander.

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