Protein Cup Cakes
by Tarla Dalal
10 Jun 2015
This recipe has been viewed 47661 times
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.
Protein Cup Cakes recipe - How to make Protein Cup Cakes
Preparation Time: Fermenting Time: 8 Hours Baking Time: 25 Minutes Baking Temperature: 200ºC (400ºF) Cooking Time: Total Time:
Makes 8 cupcakes
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
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
How to proceed
Handy tip:
How to pack
For the batter
- 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
- 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.
Handy tip:
- Handy tip:
- To make sour curds, set them for 8 to 10 hours and then use in the recipe.
How to pack
- How to pack
- Cool slightly, unmould and wrap in an aluminium foil or cling film and pack in a tiffin box.
Nutrient values per cupcake
| Energy | 110 cal |
| Protein | 3.6 g |
| Carbohydrates | 17 g |
| Fiber | 1.8 g |
| Fat | 2.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 41 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 1.1 mg |
| Folic Acid | 14.3 mcg |
| Calcium | 28.7 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 5.6 mg |
| Potassium | 128 mg |
| Zinc | 0.4 mg |
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