Baking has taken over me. I am just in love with it and is a real stress buster for me. I am always on a lookout for healthy yet delicious recipe. This cake is one of my mother’s signature recipe which she has been making for years. She made it on Sunday mornings for the breakfast and sometimes when we had guests for evening teas, and it has always been the shining star of the table.
This is easy to make and the ingredients are not hard to find in your pantry.
Savory Semolina Cake
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
A savory semolina cake that’s perfect for breakfast or as a delightful snack with tea, featuring a blend of vegetables and spices for a flavorful bite.
Ingredients
- 1 cup (180g) semolina
- 1 cup yogurt
- 1 cup (240ml) water
- 3/4 cup peas
- 3 carrots, grated
- 1 onion, chopped
- 1 inch (2.5cm) piece ginger, chopped
- 1 green chili, chopped
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt, to taste
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1/4 tsp asafoetida
- 1/4 cup chopped cilantro
- 1 tsp baking soda
Instructions
- Preheat the oven to 350°F (175°C). Oil and line a bread pan with parchment paper.
- In a large bowl, mix together semolina, yogurt, water, peas, grated carrots, chopped onion, chopped ginger, chopped green chili, red chili powder, turmeric powder, and salt to form a batter.
- In a small pan, heat oil over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add asafoetida and sauté for a few seconds.
- Pour the tempering into the semolina batter and mix well. Add chopped cilantro and baking soda, and stir until just combined.
- Pour the batter into the prepared bread pan and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let the cake cool in the pan for 10 minutes, then remove from the pan and transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
This cake is best served warm or at room temperature. It can be stored in an airtight container for up to 3 days. You can substitute the vegetables with any of your choice, like bell peppers or corn. Adjust the spice level by adding more or less green chili and red chili powder.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 6
- Sodium: 300
- Fat: 8
- Carbohydrates: 38
- Fiber: 4
- Protein: 7
- Cholesterol: 5
Have tried this recipe couple of time… this is my go to recipe when I want to serve my family something wholesome to snack on. Wonderfully filling and full of nutrients.
I figured
Both water and yogurt had to be half the qt.
It tasted good but didn’t cook at all in the middle. I had to throw it all away. Any ideas why this happened??
I followed recipe to the t
But it was too liquid
I had to slice the almost done loaf and bake the slices on boh sides again.
Why would that have happened?
Hi Neha, I was looking for a savory cake for my diabetic dad. This recipe fits the bill. Thank you! Can you tell me what’s the shelf life for this cake?
THIS RECIPE MADE BY SUJI (semolina) seems healthy. WICH IS RICH ON VEGGIES;