Sunday, July 5, 2020

Sweet Corn Dosa | Instant No Fermentation Recipe

Dosas are crispy crepes, originating from South India. Authentically they are made by grinding soaked rice, split black gram, fenukgreek seeds & fermenting the batter.

In this post we will be making an Instant version of dosa i.e. "Corn Dosa" using sweet corn kernels. The best part about it is that you don't have to wait for the batter to ferment. It is entirely vegan & gluten free recipe.

With more & more people opting for plant based diets these days,  I felt that this post will be really helpful as all the ingredients used in this recipe are easily available at home & also takes less time & effort in preparation. These crispy corn dosas are perfect for breakfast or snacks. You can have them with South Indian style coconut or onion-tomato chutney. As these dosas are slightly sweet in taste, I prefer eating them with tangy Onion-Tomato Chutney. You can check out the different Chutney recipes below:

I had shared one more instant version of dosa - Mixed Lentils Dosa. This dosa recipe is also vegan, gluten-free & completely protein packed as it involves a blend of different lentils. You can check out its recipe by clicking here. At my home, it was always casually referred as "Dal ka Dosa" but after coming to Hyderabad (in India) I got to know that the dosas made using lentils are authentically called "Adai Dosa". However "Adai Dosa" also include some rice in the batter.
Sweet corn is a good source of antioxidants, fibre, vitamin B3 and other essential minerals. It is beneficial for eye health & aids in digestion too. However they should be consumed in moderation as it can cause blood sugar spike & cause hindrance in weight loss. I try to use organic sweet corn as much as possible & avoid using the GMO variety.

Most of the recipes shared by me on this blog are either passed on by my mother or grandmother (maternal side). During this current lockdown situation, me & my grandmother talk frequently and as always she is concerned about what & how much I am eating every day πŸ˜‚. While giving this recipe she especially said that you can make this anytime and at least make them in breakfast as it won't take long to prepareπŸ˜ŠπŸ’Ÿ.

In this Corn Dosa recipe the major ingredients it going to be sweet corn but along with it we are adding some small yellow lentil (moong dal too) & rice flour too as it helps in making the dosa crispy balancing the moisture from corn kernels. You can adjust salt & spices as per your taste. Also the water should be added gradually in water while grinding as too much water will make the dosa batter thin & then they wont turn our crispy. Instead of red chilli powder I have added crushed black pepper as it tastes better. One of the key points while making this recipe is to NOT boil the sweet corn kernels. Using boiled kernels will increase the moisture content in our batter which we obviously don't want.

Other recipes which uses sweet corn are :
You can give this dosa in Kids lunch box also as it is nutritious and will give an instant boost of energy. If they are cheese lovers, you can even grate some mozarella cheese inside the dosa before finally folding it.

Please do try this recipe and I am sure you will love it. Follow or subscribe us on other social media channels too for staying in touch. Links shared in the end.
Leaf Shaped Chutney/Dip Bowls: 

List of Ingredients: (Makes 3-4 pieces)

  • Sweet Corn Kernels (Unboiled)-1 cup
  • Split Moong Dal (Small yellow lentil)-1/4 cup
  • Green Chillies-2
  • Ginger Paste-1 tsp
  • Salt- To taste
  • Black pepper-1/4 tsp
  • Rice Flour-3 tbsp
  • Water-3 to 4 tbsp
  • Cooking Oil-2 tbsp

Steps To Prepare:

Soak yellow moong dal in water for 1-2 hours. Yellow moong dal is deshusked & split whole green gram. The soaking helps in softening the lentil & it can be easily grinded. If you are making this recipe for breakfast, then you can even soak it a night before.
We will be using unboiled sweet corn kernels. I am using frozen sweet corn kernels here. I have just thawed & washed them once, You can use fresh corn kernels as well.
Steel Strainer :
In a blender or grinder, add soaked lentils, sweet corn kernels and all the other ingredients (except oil). Blend to form a smooth batter. The water quantity may vary slightly so add it gradually while blending this batter.
Wonderchef Nutri-Blend:
Transfer this batter in a bowl.

Once the batter is ready. Heat a non stick pan or tawa. Before making dosas, I generally spray or brush some oil on pan & wipe with kitchen tissue.
The tawa should not be very hot else the batter would stick. So turn the flame to Medium-Low. Take a laddle full of batter and starting from center, spread it on tawa using back of laddle. The movement should be in circle while constantly pushing the batter outwards.
Switch the flame to Medium-High now. After few seconds drizzle some oil on the edges and centre of dosa. Let it cook for 3-4 minutes.
Once the dosa starts cooking it will itself start leaving the edges of dosa. If not, you can check it with the help of a knife.

When the dosa seems to be golden brown, fold the dosa using a spatula into half.
Dosa Tawa :
Enjoy this crispy sweet corn dosa with Instant Coconut Chutney or Tangy Onion-Tomato Chutney!! For chutney recipes, click here.
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Tuesday, June 30, 2020

Eggless Gluten-Free Vanilla Cake with Cherries

"Life is uncertain eat dessert first !" - Every dessert lover will totally relate to this quote. I have shared many Eggless cakes & muffins post before but this post is going to be little different as this delicious vanilla cake is going to be gluten free & will include season's fresh cherries πŸ‘ŒπŸ’πŸ’.

These days gluten allergy (or celiac disease) has become quite common especially with kids. Also, many people are willingly excluding gluten from their diet for detoxification or other health reasons. This should not become a hindrance in enjoying one of the yummiest desserts 'cake'. There are different types of gluten free flours available in markets like chickpea flour, lentil flour, quinoa flour & almond flour. I am going to make this cake using a most commonly available gluten free ingredient (especially in Indian homes) which is "Rice flour".

This Eggless Gluten free rice flour cake recipe is given to me by my 'Nani' (maternal grandmother). She shared with me how she used to make this cake in cooker/kadhai for my mom & mama(maternal uncle) when they were kids. As the time passed with introduction of fancy kitchen gadgets & easy availability of cakes in market, this recipe got lost somewhere. I got really curious on hearing this as I had never made cake using rice flour & tried the same recipe in convection oven. I included some season's fresh cherries in it.

The cake turns out to be absolutely delicious & refreshing with hints of cherries. You don't actually miss the APF or gluten part. Also, this gluten free cake is made without eggs and can be made withfew  ingredients easily available at home. As gluten free flours has tendency to absorb more moisture than usual flour it is best to combine it with something that add additional moisture in batter. You can even add strawberries, raspberries, blueberries or mixed berries of your choice.
It is still a challenge in India to get gluten free flours readily in market. Rice flour is something which you can easily find it in any of the grocery stores. I have made a separate section for Gluten Free Recipes which includes different snacks, breads & main course recipes. Some of the gluten free recipes which you might like :

For more such gluten free recipes, click here.

Below I have explained in detail each step along with the supporting image that will help you in proceeding with the recipe. In case you are confused at any step please let me know & I will be happy to help 😊

Hope you would like this Eggless Gluten free Vanilla cake recipe!!

List of Ingredients:

  • Rice Flour - 1 cup
  • Baking Powder- 1 tsp
  • Baking Soda-1/2 tsp
  • Thick Curd / Yoghurt-1/4 cup
  • Brown sugar-1/2 cup
  • Olive Oil-1/4 cup
  • Milk-1/4 cup + 2 to 3 tbsp
  • Vanilla Extract - 1 tsp
  • Pitted Cherries-1/2 cup

For soaking:
  • Sugar-4 tbsp
  • Water- 4 tbsp

Cake Tin :

  • I have used 6.5" inches diameter aluminium cake tin here.


  • Instead of olive oil you can use sunflower oil or any oil which is tasteless & odourless.
  • For vegan version, use almond or soy milk and non dairy yoghurt.
  • I have used cherries as they were in season right now. You can use any berries or even mixed berries in this cake.

Steps To Prepare:

Take curd or yoghurt & brown sugar in a mixing bowl. Whisk it well till all the sugar is dissolved. Add 1/4 cup milk, oil & vanilla extract to it. Whisk together once again till all the ingredients are mixed properly. These are the wet ingredients of the recipe. Keep them aside.
Hand Whisk :
Roughly Chop half of the pitted cherries & sprinkle 1/2 tsp rice flour over it. This is to prevent the cherries from sinking. We are saving some cherries to garnish on top.
Pitted Cherries :
Sieve together rice flour, baking powder & baking soda. Sieving is done to make the flour lighter which will increase aeration. Also there will be no lumps in our batter. These are the dry ingredients of cake. Keep these aside.
We will line the baking tin with parchment paper. We will brush some oil on the base, flatten out the butter paper (which we have cut as per the size of tin) and then again brush some oil over & on the insides of tin. Keep it aside.
Cake Tin :
Start preparing the batter by mixing dry ingredients into wet ingredients. We will add dry ingredients gradually while sieving them once again. Add a tablespoon of milk. Repeat this process. The quantity of milk varies according to the quality of rice flour. It takes total 2-3 tbsp of milk.
Mix well till there are no lumps. Generally it is asked to fold the cake batter gently as it leads to gluten formation but as we are using gluten free flour i.e rice flour we don't have to worry about it. Aerate the batter well buy mixing for 4-5 minutes. The batter should pour in ribbon consistency.

 Cover the batter bowl with a lid/bowl. Let the batter rest for 10-15 minutes. Normally we don't leave the cake batters to rest but for gluten free flours it is better to rest them as it gives it time to soak up liquid. In the mean time, set the oven for pre-heating at 170 degrees Celsius.

After this time, check the consistency of batter once again & if it has thickened add 1-2 tsp of milk more.

Fold the chopped cherries into the batter which we prepared in step3.
Pour this batter in greased cake tin. Top it with some more halved cherries.
Bake this at 170 degrees Celsius for 25-30 minutes. Check with toothpick after 25 minutes, it should come out clean else bake for 2-3 minutes or more till you get clean toothpick.
Bajaj OTG oven :
Once the cake is baked, let it cool down for 10-15 minutes. Cover it with a kitchen towel while cooling to prevent it from drying. Free the edges by sliding knife between cake & insides of cake tin. Cover the cake tin with a plate & invert the cake over it. Peel off the butter paper gently.
Transfer the cake over a wire rack to cool down completely.

Serving Suggestion:
As gluten free flours tend to absorb moisture with time, I would suggest to either frost the cake or serve it with whipped cream or cherry compote. You can also make sugar syrup by mixing equal quantity of sugar & water (4 tbsp of sugar + 4 tbsp of water) and simmering it down till all the sugar is dissolved. Brush the cake with this syrup & let it absorb completely before serving.
You can dust some powdered sugar over it. Enjoy this delicious Gluten free Eggless Vanilla Cherry cake!!
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Friday, June 26, 2020

Eggless Dalgona Coffee Cupcakes / Dalgona Coffee Muffins

The word "Dalgona" is derived from Korean word "Dalguna" which means "it's sweet". We are all aware of the Dalgona Coffee frenzy which took internet by storm in year 2020. The trend started from Dalgona candy which resembles honeycomb toffee and is made by mixing melted sugar and baking soda🍯.

Dalgona Coffee is made by whipping equal portions of instant coffee, water and sugar till it becomes light & creamy. This whipped coffee is then added over hot or cold milk. Before even the term Dalgona was known, this whipped coffee was one of the common beverages made in Indian homes & known as "Pheeti hui coffee" πŸ‘». With the Facebook & Instagram flooding with Dalgona coffee pics, all I could imagine was every mom's eye rolling faceπŸ‘€  behind the sceneπŸ˜‚.

Inspired by this Dalgona trend, I experimented little bit and have created my recipe of Dalgona cupcakes or muffins. Just like in dalgona coffee where bottom layer is of milk and top layer is golden brown whipped coffee, these delicious muffins combine the flavour of vanilla and coffee in every bite. The texture of these muffins comes out perfectly soft & spongy. For coffee lovers this is not only visual treat but treat for their taste buds too.
This Dalgona Muffin recipe is eggless and can be easily made with few commonly available kitchen ingredients. It is a perfect bakery item that can be added in your high tea menu or served as breakfast muffins. These melt-in-mouth muffins combine the heavenly flavours of vanilla & coffee and people from every age group just love them. You can increase the quantity of coffee as per your taste. My husband is a big time coffee lover and whenever I make these for him, I add just a little more coffee for that extra kickπŸ‘.

For more such Eggless baking recipes, check out the link here. Other Muffins recipe you might like:
For many people who would love to learn baking and are unable to get perfect muffins or cupcakes, I have also recorded a video for this same recipe. From whisking to baking, each & every step has been shown in detail. You can check out this video and please SUBSCRIBE to our channel if you like this recipe. Your every Like & Subscribe means a lot and encourages us to come forward with more such  recipes.

List of Ingredients: (Makes 6-8 muffins)

  • All Purpose Flour (Maida)-1 cup
  • Baking Powder- 1 tsp
  • Baking Soda-1/4 tsp
  • Thick Curd (Yoghurt)-1/4 cup
  • Powdered Sugar-1/2 cup
  • Milk-1/4 cup + 3 tbsp
  • Vanilla Extract-1 tsp
  • Oil-1/4 cup
  • Instant Coffee-1 & 1/2 tsp
  • Warm water-1 tsp

Steps To Prepare:

Sieve together all the dry ingredients-APF (Maida), Baking powder and baking soda. Keep these dry ingredients aside.
In a small bowl, add Instant coffee and warm water. Keep this mix aside.
In a mixing bowl add thick curd & powdered sugar. Whisk well till sugar is completely dissolved. Add 1/4 cup milk, oil and vanilla extract to it. Whisk once again till all the ingredients are mixed together.
 Whisk :
Set the oven for preheating at 170 degree Celsius. By the time oven is preheating let us proceed to next step.

Start mixing dry ingredients (from step1) into the wet ingredients bowl. We will add 3 tbsp milk gradually while folding the batter. 
Silicon Spatula :
In a muffin tray place the liners. Add half of the batter using a spoon in these liners. Fill the liners upto 2/3rd level and you need to leave some space for muffins to rise. If you are using little bigger liners then you will get 6 muffins & with smaller ones you will easily make 7-8 muffins.
Muffin Tray :
In the remaining batter add the coffee mix we prepared in step2. Fold once again. Add this coffee batter in muffin liners also. Tap the muffin tray once or twice to remove air bubbles.
Silicon Muffin Liner :
Bake these muffins at 170 degree celsius for 15 minutes. After 15 minutes check with a toothpick, it should come out clean else for 2-3 minutes more.

Enjoy these delicious soft Dalgona coffee muffins with a hot cup of Cappuccino or Latte ☕!!
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Eggless Dalgona Coffee Cupcakes / Dalgona Coffee Muffins

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