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Spicy Cup Cake

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Ingredients

(1 Cup) : Rice
(1/2 Cup) : Yellow Lentils
(1 Cup) : Bottle Gourd Grated
(1Tspn) : Garlic Paste
(1 Tspn) : Green Chillies Paste
(1 Tspn) : Fenugreek Seeds
(1 Tspn) : Turmeric Powder
(To Taste) : Salt
(1 Tspn) : Mustard Seeds
(1/2 Tspn) : Asafoetida
(1 cup) : Curd
(1/2 Cup to 1 Cup) : Water
(1 TBSPN) : Sesame Seeds
(1 TBSPN) : Red Chilly Powder
(7 to 8 Nos) : Curry Leaves
(1/2 Tspn) : Baking Soda
(2 TBSPN) : Peanut
(1 TSpn) : Sugar
(2 to 3 TBSPN) : Oil
(1 Tspn) : Lemon Juice If required
(2 to 3) : Dry Red Chilly

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Spicy Cup Cake

Spicy Cup Cake are made from Rice, lentils and some vegetables. It will be loved by all definitely.

Features:
  • Spicy
  • Vegan
Cuisine:

Ingredients

Directions

As we know Cup cakes are generally sweet but Bosket’s made it spicy an savoury with the Healthy Twist

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Steps

1
Done

First wash rice and lentils properly and soak them in separate bowl for 7 to 8 hours.

2
Done

Crush them separately and mix well them on a bowl.

Add fenugreek, turmeric powder and curd to it and mix properly. Now put air tight lid on that bowl and keep in warm place or in sunlight for again 6 to 7 hours.

3
Done

Add the grated bottle guard, garlic chilly paste, salt, sugar into that rice and lentils better. If you feel it less sourness than add lemon juice.

Add cooking soda. And bit well.

4
Done

In a pan heat oil. Add mustard seeds, whole red chillies, curry leaves, asafoetida, red chilly powder and peanuts. Cook it for 30 seconds.

Pour this Tadka into better. Mix well.

5
Done

ill the cup cake mold with this better and tap them. Sprinkle sesame seeds on each.

Put it into preheated microwave/oven for 15 minutes to 20 minutes.

6
Done

To check that cup cake is ready or not insert toothpick and if toothpick comes

out clearly than its done. If not than again put it for 5 minutes.

Un mold them.

Serve hot!!!

7
Done

Note: You can add mix vegetables or fenugreek leafs or palak instead of bottle gourd.

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