Veg Corn Bake (100 Calorie Snacks)

Combine the besan, corn, cabbage, spinach, carrots, ginger-green chilli paste, salt, sugar, coriander and ¼ cup of water together in a bowl and mix well.

Add the fruit salt and sprinkle some water over it. When the bubbles form, mix gently.

Pour the batter into a greased 150 mm (6”) diameter oven-proof baking dish and bake in a pre-heated oven at 180 c (360 f) for 20 to 25 minutes. Keep aside.

For the tempering, heat ¼ tsp of oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a second.

Remove from the flame, add 2 tbsp of water and pour the mixture over the vegetable corn bake.

When cool, cut into 16 equal portions.

Serve immediately garnished with the coriander.