Savory Semolina Cake

This savory cake is crispy at the edges, spongy in the middle and full of vegetables. This semolina cake hails from the Gujarati community but it’s an easier version as there is no soaking and grinding needed. Use vegetables of your choice but it’s best to go with vegetables that are in season. Try with cabbage, spinach and even fresh fenugreek leaves.

Health Benefits:

This healthy recipe is guilt-free as it is loaded with vegetables and is made with semolina. Semolina is a good source of selenium and iron and it acts as an antioxidant.

Ingredients

cup semolina: 1

ml yogurt: 125

ml water: 125

grams frozen peas: 40

tbsp chopped onions: 2

small carrot (grated): 1

Handful chopped green beans

grams ginger, peeled and made into paste: 8

green chillies, chopped finely: 1-2

tsp red chilli powder or to taste: 1

tsp ground turmeric: 1/2

tbsp oil: 3

salt to taste

tsp mustard seeds: 1

tsp cumin seeds: 1/2

tsp sesame seeds: 1

tsp bicarbonate of soda: 3/4

How To Make Savory Semolina Cake

1. Preheat oven to 400°F (200°C). Grease an8-9 inch loaf tin with oil.
2. Mix semolina, yogurt, water, vegetables, ginger, chillies, spices and salt as per taste.
3. In a small pan, heat the oil and add mustard and cumin seeds and cook it for 15-20 seconds or till the mustard seeds have popped up and cumin is aromatic.
4. Add to the batter with the sesame seeds and mixwell. Batter should have a medium-thick consistency. If not, add a small amount of water.
5. Stir in the bicarbonate of soda and set aside for 5 minutes. Pour the mixture into the prepared loaf tin.
6. Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean. Slice and serve it hot with green chutney.

Trivia:

This super delicious savory semolina cake is ideal for breakfast, snack or tea-time. This cake is super healthy as it’s prepared with semolina, yogurt and vegetables. The yogurt that is added in the cake keeps it soft and moist.