Protein Cup Cakes, Protein Rich Recipe
by Tarla Dalal
Protein cup cakes, one need to have short and frequent meals while pregnant to provide a constant source of energy and nutrients, these protein cup cakes are just right to do so. Add peanuts if you wish to increase the protein content further.
Protein Cup Cakes, Protein Rich Recipe recipe - How to make Protein Cup Cakes, Protein Rich Recipe
Preparation Time: Fermenting time: 8 hours Cooking Time: Baking Time: 25 minutes Baking Temperature: 200°C (400°F) Total Time:
Makes 8 cup cakes
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 baking soda
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)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)
1/2 tsp oil for greasing
Method
For the batter
How to proceed
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.
- Next day, add the bottle gourd, oil, lemon juice, baking soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
How to proceed
- How to proceed
- Heat the oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously. Pour over the batter and mix well.
- Pour equal amount of batter into 8 greased moulds or cups and bake in pre-heated oven at 200ºc (400ºf) for 20 minutes or till they turn brown in colour. Cool slightly, unmould and serve immediately.
Nutrient values per cup cake
| Energy | 110 cal |
| Protein | 3.6 g |
| Carbohydrates | 17 g |
| Fiber | 1.8 g |
| Fat | 2.9 g |
| Cholesterol | 1 mg |
| Vitamin A | 41.5 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2 mg |
| Folic Acid | 15.2 mcg |
| Calcium | 28.1 mg |
| Iron | 0.6 mg |
| Magnesium | 27.2 mg |
| Phosphorus | 66.4 mg |
| Sodium | 6.3 mg |
| Potassium | 136.2 mg |
| Zinc | 0.4 mg |
Outbrain
A bit long procedure with sourcing of too many ingredients as well, but everyone loved it... I served them as a tea time snack.... it was very satiating....