Healthy cupcakes packed with protein for those tiffin boxes!

Written By: Admin | Updated : August 6, 2013 11:58 AM IST

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.

Preparation Time: 15 mins
Fermenting Time: 8 Hours
Baking Time: 25 Minutes
Baking Temperature: 200 C (400 F)
Makes 8 cupcakes

Ingredients

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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 curd (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

Other Ingredients
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

Method
For the batter

Combine the rice and dals and blend in a mixer till smooth.
Add the curd 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 pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and saut 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 200 c (400 f) for 15 to 20 minutes or till they turn brown in colour.

Handy tip

To make sour curd, 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.

Here is the original recipe source: Protein cupcakes (Tiffin treats for kids) by Tarla Dalal

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