Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, corn and poha cake. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Corn and Poha Cake is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Corn and Poha Cake is something which I’ve loved my whole life.
To prepare this wholesome recipe, take pressed rice and wash it under running water. Now take a chopping board and chop onion, tomato and coriander leaves. Next, heat a pan over medium flame and add oil along with mustard seeds in it. Kanda Poha is my all time favourite breakfast and adding corn to it is just like adding cherry on top of the cake.
To begin with this recipe, we must first prepare a few components. You can have corn and poha cake using 24 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Corn and Poha Cake:
- Make ready 1 bowl Poha (flattened rice)
- Prepare 1/2 bowl besan
- Take 1/2 bowl curd
- Take 1 tomato
- Take 1 onion
- Take 1 carrot
- Make ready 2 tb sp chopped coriander leaves
- Take 2 Green chilli
- Take 1 " piece ginger
- Get 1 bowl corn
- Take To taste salt
- Make ready 1/2 tsp red chilli powder
- Take 1/2 tsp turmeric powder
- Prepare 1/2 tsp garam masala
- Take 1/2 tsp chaat masala
- Take 1 sachet eno
- Take 1/4 tsp asafoetida
- Prepare As required water
- Take For Tadka
- Make ready 1 tb sp cooking oil
- Make ready 1/2 tsp mustard seeds
- Get 1/2 tsp sesame seeds
- Take Other
- Make ready As required water for steaming
Cook second side until golden brown. Remove the edges of bread, dip in water and squeeze all water with hand. In a big bowl add poha, bread, rice flour, green chilli, finely chopped onions, ginger garlic paste, spices, coriander and curd. Gently mix all the ingredients until it combines to form soft dough.
Instructions to make Corn and Poha Cake:
- Wash and Soak poha for 2 minutes. Then drain the water and keep aside for 15 minutes. Transfer it in a mixing bowl and add besan and curd. Mix it well.
- Peel wash and Chop onion, tomato, ginger, coriander leaves, carrot and green chilli.
- Mix all the chopped vegetables in poha mixture. Add corn, salt, red chilli powder, turmeric powder, garam masala asafoetida and chaat masala. Mix well. Adjust the consistency of mixture by adding little water if required. It should be thick in consistency.
- Now grease a thali and pour the mixture into the thali and spread it evenly with the help of spetula. Tap the thali. Now heat water in a karahi put a katori in centre and place the thali over it and cover the lid and steam for 30 minutes.
- Now remove thali from karahi and let it cool.
- When it cool down, tap it from back side of thali and put it upside down on other plate. The cake will come out easily on other plate. Now heat cooking oil in a pan. Add mustard seeds and when mustard seeds splutter add sesame seeds and sauté the cake from both sides.
- Serve hot with sauce or chutney.
- Ready to serve and ENJOY!
In a big bowl add poha, bread, rice flour, green chilli, finely chopped onions, ginger garlic paste, spices, coriander and curd. Gently mix all the ingredients until it combines to form soft dough. Homemade southern corn cakes just like Grandma used to make. Delicious crispy edges and tender, corn filled centers! My Grandma used to make them all the time.
So that is going to wrap this up for this exceptional food corn and poha cake recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
