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
Units
Scale
- 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