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Light breakfast Savory Cake

Name: Light breakfast Savory Cake
Yield: 4
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.

for 4 people

Reader Recipes

By Renuka Swaroop

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.