Semolina savory cake is so easy make and tastes very delicious. It is healthy and makes a perfect tea time snack. It also makes a light breakfast. I adapted the recipe from the book Indian Food Made Easy, making a few variations to suit our taste. The cake was moist and very tasty. Today we will learn how to make savory egg less rava/semolina cake with vegetables following this easy recipe with step wise pictures.
Cut all the vegetable finely. Vegetables I used – bell peppers (all colors – green, red and yellow ) and a small carrot. You may add vegetables like peas, corn etc.
Grease and line a cake tin with parchment paper.
Pre-heat the oven for 10 minutes at 180 degree C.
In a bowl, add 1 cup of semolina. I used the regular rava used for making rava upma.
Add 1 cup of curd.
Mix well. Let it sit for 10 minutes. In the meantime, we will prepare the seasoning.
Vegetables chopped and kept ready.
Heat oil in a pan, add mustard seeds and cumin seeds, when it splutters, add onions, grated ginger and green chillies. Saute until onions turn transparent.
Add the rest of the vegetables and saute just for 3-4 seconds. (you do not have to cook the vegetables as we are going to bake the rava cake).
Add all the spice powder, salt needed, mix well and remove from heat. Let it cool.
Add to the rava + yogurt mixture. Taste the mixture and adjust salt and other spice powder.
Add water needed. The consistency should be a little thick. I added 1/4 cup + 1 tbsp of water. Then add 1 1/2 tbsp of sesame seeds, baking soda, baking powder and mix well.
Pour the mixture immediately into the prepared tin, after adding baking powder and soda.
Sprinkle little sesame seeds on the top and bake in a pre-heated oven for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Once it cools, remove the cake from the tray, slice and enjoy savory semolina cake with hot coffee or ginger cardamom tea!! It taste delicious as such, but if preferred, you can have it with any chutney of your choice.
For reheating it, you can toast it in a tawa before serving or microwave it after sprinkling little water on top of it.
Storage and shelf life – Store it in any container. Will stay good for 2 days at room temperature.
Note – I suggest lining the baking tray with parchment paper in addition to greasing with oil as I had difficulty getting the cake out of the pan. So I removed it piece by piece after cutting it and not by inverting the tray on a plate.
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