A savory cake might sound unusual to some,but I love them.Savory cakes are the perfect dish if you want to serve a light, enjoyable lunch.Also these are ideal for picnics and potlucks.It is also special in a way that it is a flavorful meal that no one feels guilty about afterwards!.On top of all that, the cake is very easy to make, all the ingredients just need to be combined and baked - no whipping, melting, resting, separating, etc. needed. Baking this cake brings back memories of the holidays with my large joint-family making South Indian style cookies and cakes, trying out holiday family meals' recipes, and just spending time together around food.
Ingredients
| 1 cup | Semolina, Coarse variety (Main) |
| 1 cup | Thick plain yoghurt, whisked lightly |
| ¼ cup | Water |
| 1 medium | Onion, Finely chopped |
| 1 small | Fresh ginger, 1 inch piece,grated |
| ¼ tsp | Garlic cloves, grated |
| 1 medium | Green chilli, finely chopped |
| 1 cup | Mixed vegetables, Frozen mixed vegges will do. |
| 1 Tbsp | Fresh coriander, finely chopped |
| ½ sprig | Curry leaves, chopped finely,but optional |
| 2 Tbsp | Sesame seeds, To garnish |
| ¼ cup | Coconut, Fresh or dessicated,grated coconut |
| ½ tsp | Baking powder |
| ½ tsp | Baking soda |
| 1 Tbsp | Vegetable oil, for greasing the cake tin |
| ½ tsp | Curry powder |
| ½ tsp | Garam masala, powder |
| ¼ tsp | Chilli flakes |
| ¼ tsp | Turmeric, powder |
| 2 Tbsp | Vegetable oil, For seasoning |
| 1 tsp | Mustard seeds, For seasoning |
| ½ tsp | Cumin seeds, For seasoning |
| 1 ¼ tsp | Salt, OR as per your taste |
| 1 pinch | Raw sugar, to enhance taste. |
Directions
- PREPARATION: Preheat the oven for 10 minutes 180 degree C. Grease and line a cake tin with parchment paper.Set aside Thaw the frozen mixed vegetables.
- METHOD: In a bowl, add 1 cup of semolina.To this,add 1 cup of curd. Mix well. Let it sit for 10 minutes. In the meantime, prepare the seasoning. Heat oil in a pan, add mustard seeds and cumin seeds, when it splutters, add onions, grated ginger,grated garlic and green chilies. Saute until onions turn transparent. Add the rest of the vegetables,coriander and curry leaves and saute just for 3-4 seconds. (you do not have to cook the vegetables as they will get baked) Add all the spice powders, salt as needed, mix well and remove from heat. Let it cool. Add to the semolina + yogurt mixture. Taste the mixture and adjust salt and other spice powders as per your taste.At this stage,add the grated coconut.Mix well to combine. Add water as required. 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,1 pinch of sugar, baking soda, baking powder and mix well. Pour the mixture immediately into the prepared tin. Sprinkle the left over 1/2 tbsp sesame seeds on the top and bake in a preheated oven for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.Once cool,remove the cake from the tray, slice and enjoy! Notes: Serve it warm with tomato ketchup or with any dip. Store it in any container.Will stay good for 2 days at room temperature.