Moogar Cup Cakes
by damyantiben
25 Feb 2012
This recipe has been viewed 2866 times
They are healthy mini dhoklas with vegetables served as cup cakes.
Moogar Cup Cakes recipe - How to make Moogar Cup Cakes
Preparation Time: Cooking Time: Total Time:
Makes 6 to 8 servings
For Cup Cakes
1 cup moong dal (split green gram) paste
1 tsp ginger (adrak) paste
1/4 cup grated carrot
2 tbsp finely chopped capsicum
1 tbsp besan (bengal gram flour)
1 tbsp oil
1 tsp fruit salt
2 tbsp chopped green garlic (hara lehsun)
salt to taste
1 tsp coriander (dhania) seeds powder
1 tsp turmeric powder (haldi)
1 tsp chilli powder
For The Tempering
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
a few curry leaves (kadi patta)
Method
for cup cakes
for cup cakes
- for cup cakes
- Combine all the ingredients, except the fruit salt in a bowl and mix well.
- Just before making, add the fruit salt and mix gently.
- Pour the batter into cup cake moulds and bake in a pre-heated oven for 20 minutes at 180 degrees.
- Umould and cool on a wire rack.
- For the tempering, heat the oil in a small pan and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the sesame seeds, asafoetida and curry leaves and saute for more 10 seconds.
- Pour this tempering into the cupcakes and serve immediately.
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