Indian Corn Cake
Discover the vibrant flavors of Indian cuisine with this soft and savory Indian Corn Cake, a delightful fusion of sweetcorn, spices, and semolina. This unique dish combines a light and fluffy steamed base with the bold kick of green chilies, ginger, and turmeric, topped off with an aromatic tempering of mustard seeds, curry leaves, and asafoetida. Perfect as a snack, appetizer, or even a light breakfast option, it’s naturally vegetarian and comes together quickly with just 15 minutes of prep time. Embodying the essence of Indian home-cooking, this dish not only satisfies but also pairs beautifully with green chutney or creamy yogurt for a wholesome and flavorful experience.
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Recipe Information
Ingredients
- 1 cup Fine semolina (sooji)
- 1 cup Sweetcorn kernels (fresh or frozen, thawed)
- 0.5 cup Plain yogurt
- 0.5 cup Water
- 2 small Green chilies (finely chopped)
- 1 teaspoon Fresh ginger (grated)
- 2 tablespoons Coriander leaves (cilantro, finely chopped)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
- 0.75 teaspoon Salt
- 0.5 teaspoon Baking soda
- 1 tablespoon Vegetable oil
- 0.5 teaspoon Mustard seeds
- 0.25 teaspoon Asafoetida (hing)
- 8 pieces Curry leaves (fresh or dried)
Instructions
In a large mixing bowl, combine the semolina, yogurt, and water. Mix well to get a thick, lump-free batter.
Add the sweetcorn kernels, chopped green chilies, grated ginger, coriander leaves, turmeric powder, cumin seeds, and salt to the batter. Stir everything together and let it rest for 10 minutes.
Grease a steamer-safe dish or pan with a little oil and set it aside. Heat your steamer or a large pot with a steaming rack, adding enough water to generate steam.
Just before steaming, add the baking soda to the batter and mix gently but thoroughly. The batter will become light and airy as the soda reacts with the yogurt.
Pour the batter into the greased dish and place it in the steamer. Steam on medium heat for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the dish from the steamer and let the corn cake cool slightly before cutting it into squares or slices.
Prepare the tempering: Heat the vegetable oil in a small pan. Add the mustard seeds and let them pop. Then add the asafoetida and curry leaves, frying for a few seconds until aromatic.
Drizzle the tempering over the steamed corn cake and spread it evenly. Garnish with additional chopped coriander leaves if desired.
Serve warm as a snack or appetizer with green chutney or a side of yogurt.
Nutrition Facts
Calories |
234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.4 g | 7% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 39.5 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 3.6 g | ||
| Protein | 8.2 g | 16% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 82 mg | 6% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
