Protein cup cakes, kids love attractive looking food – this variation of the traditional gujarati snack uses mixed flour and bottle gourd batter baked in muffin moulds. A yummy and protein rich treat that aids in their growth and development.
For The Batter
1/2 cup rice (chawal) , soaked and drained
1/4 cup toovar (arhar) dal , soaked and drained
1 tbsp urad dal (split black lentils) , soaked and drained
1 tbsp green moong dal (split green gram) , soaked and drained
1 tbsp chana dal (split bengal gram) , soaked and drained
1 tbsp whole wheat (gehun) , optional
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi/lauki)
1 tsp oil
2 tsp lemon juice
a pinch of soda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
2 tsp oil
1/2 tsp mustard seeds (rai/sarson)
1/2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1/2 tsp oil for greasing
For the batter
Combine the rice and dals and blend in a mixer till smooth.
Add the curds and mix well. Cover and keep aside to ferment overnight.
Add the bottle gourd, oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well.
How to proceed
Divide the batter into 8 equal portions and pour each portion into greased moulds or cups.
Heat the oil in a small non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the batter in each cup.
Cover with aluminum foil and bake in a pre-heated oven at 200ºc (400ºf) for 15 to 20 minutes or till they turn brown in colour.
To make sour curds, set them for 8 to 10 hours and then use in the recipe.
How to pack
Cool slightly, unmould and wrap in an aluminium foil or cling film and pack in a tiffin box.