Published: by Radhika · This post may contain affiliate links · 22 Comments
Ever had a cake for breakfast!!! Well if not, this will make a perfect Breakfast cake for you. This is such an easy peasy savory cake that’s adapted from Anjum Anand’s “Indian Food Made Easy” which I happened to borrow from the local library a few years back. That was the first time I chanced upon a savory cake that had vegetables in it and the recipe intrigued me. Despite making a note of it, I never got around to bake it till now. You can consider this as the baked version of Handvo, which happens to a popular breakfast recipe of Gujarat.
We, the Avant Garde Cookies had chosen to rustle up dishes from Gujarati cuisine and I had to postpone posting this recipe as my laptop was down though I had baked this cake and had it ready. A cake that will be fitting whether had as a Breakfast or as a tea time cake.
Eggless Savory Semolina Cake
Prep time: 10 mins | Bake time: 30 mins | Makes: 1 loaf
Ingredients:
- Semolina/Rava (Cream of wheat) – 1 cup
- Yogurt/Curd – 1 cup
- Carrots, grated – 5 tablespoon
- Fresh Peas – 1 handful
- French Beans – 5 to 6
- Ginger, grated – 1 teaspoon
- Green chili – 1
- Mustard seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Red chili powder – ½ teaspoon
- Baking soda – ½ teaspoon
- White sesame seeds – 1 teaspoon
- Salt – 2 pinch
- Vegetable oil – 4 tbsp
Instructions:
1. Chop the beans into 1 inch pieces. Deseed the green chili and chop it finely.
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2. Take the semolina in a mixing bowl. Add the fresh yogurt and mix well.
3. Add grated ginger, carrots, beans, peas, salt, turmeric powder, red chili powder and give it a mix. The mixture will be very thick.
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4. Heat a pan with oil for tempering. Add mustard seeds and when they pop, add the cumin seeds and let it sizzle.
5. Pour the tempering over the mixture and mix well.
6. Preheat the oven at 180 C (350 F) and grease a loaf tin with oil and keep it ready.
7. Finally add the baking soda to the batter and mix well and immediately transfer the batter to the baking tin and sprinkle the white sesame seeds on top. Bake for 30 minutes or till a skewer inserted comes out clean.
8. Unmold over a wire rack and let it cool for 5 minutes. Slice and serve hot.
Notes:
1. You can also add other vegetables like capsicum (bell peppers), Zucchini and cabbage.
2. The baking soda helps the cake to rise. So add it in the end and immediately bake. You can also add fruit salt in the place of baking soda but use any one and not both.
3. You can skip the green chili if baking especially for the kids.
4. If you feel that the cake batter is too thick just add 2 tablespoon of yogurt or water.
5. Make sure that the yogurt/curd is fresh and not sour as it will change the taste of the cake.
This is off to Avant Garde Cookies
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Reader Interactions
Comments
lana
How much salt did you use? 1/2 teaspoon?
Thanks. Would like to try this recipe.
Reply
Radhika
Great recipe! Looks like the proportion of salt mentioned in the recipe is a bit off the mark. Could you please rectify it in the recipe itself as every time I refer to it, I have to struggle to remember how much salt I had added the last time. I could keep a record elsewhere but its so much easier if it stands corrected in the recipe itself. Thanks!
Reply
Ila
Hi radhika, in case if double the quantity to make in a 8 inch mould should i double the amount of baking soda or keep it the same.
Reply
Radhika
Hi Ila, yes you have to double both yogurt and baking soda accordingly for the cake to be moist and rise well.
Reply
Neelu
Hi there I tried this recipe . My daughter just got crazy . Usually she does notlike this type (doula , dosa ) stuff but this is really yummy
Reply
Radhika
Thank you very much for your feedback Neelu. Happy to hear that your daughter loved it.
Reply
Niranjana
I love this vegetables in cake idea. but why the quantity of salt is less compared to normal cooking
Reply
Anonymous
why it's yellow????????
Reply
Radhika Subramanian
When red chili powder is mixed with curd, you get that yellow color for the cake.
Reply
Niranjana
Love this vegetables in cake idea Bookmarked :). But why the salt amount is less compared to normal cooking
Reply
The Yogi Vegetarian
Wonderful! I am a big fan of savoury cakes 🙂
Reply
Sona - Quick Picks
great savory snack , Radhika. bookmarked.
Reply
Veena Theagarajan
In my to do list for pretty long time.. u r tempting me to try now:-)
Reply
Divya Shivaraman
i loved that first pic....lovely photography and lovely cake
Reply
Dina
i have not seen anything like this. it's a great way to get veggies and it looks great!
Reply
Sajina Bishar
Really really yummy...n a perfect tea time snack...i prepared it 2day...n my hubby just luvd it !!! thnx a lott for sucha wnderful recipe...
Reply
Maayeka
wow!this looks so delicious and inviting..bookmarked !
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Priya Sreeram
can I just begin by saying that my eyes have never gone beyond your clicks and no I am not going to read the recipe today for the lovely pics has my attention 😀
Reply
Princy Vinoth
I;ve been wanting to try this..maybe soon!looks super good.
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Priya Suresh
I love semolina cake very much, a complete food with those veggies.
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AparnaRajeshkumar
he he 🙂 thats sounds lovely !
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anusha praveen
Oh! who cares if you postponed. Its a good thing that you postponed doing this one or this cake would never have crossed my path!! Keeper 😀
Reply
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