Peel, wash and chop onions, tomato, coriander leaves and grate ginger and carrot. Wash and Soak poha for 2 minutes. Then drain and rest for 15 minutes.
In a mixing bowl add poha, Gram flour and curd and mix well. Now add all chopped vegetables and sweet corn.
Add salt, red chilli powder, turmeric powder, garam masala, black pepper powder and baking powder. Mix thoroughly. Grease a thali.
Spread the mixture evenly on thali. Tap it to set it.
Now heat 2 glass of water in a big karahi. When water comes to boil Place a katori in it. Now place the thali of mixture over it.
Place a lid over it and cook on medium flame for 25-30 minutes. Check it by inserting a knife if it is prepared.
Remove thali and keep aside to cool. It may take 10 minutes. Now with the help of a knife remove it from sides.
Keep another plate over it and flip upside down and tap on thali. The cake will come out easily on other thali.
Now heat a non-stick griddle. Brush it with cooking oil and put mustard seeds and when mustard seeds splutter add asafoetida and saute for 1 minute and then add sesame seeds and sauté for 1 minute. Now place cake carefully on the tadka and saute 3-4 minutes till it turns pinkish golden. Flip the side and roast from another side also.
Serve hot with Tomato ketchup.
