Easiest Way to Prepare Super Quick Homemade Savory semolina cake

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The ingredients needed to make Savory semolina cake:

1. Make ready 1 cup semolina
2. Make ready 1 finely chopped onion
3. Get 1/4 cup sweet
4. Get 1/4 cup capsicum chopped
5. Prepare 1 teaspoon green chilli paste
6. Take 1 tablespoon ginger garlic paste
7. Prepare 1/4 cup yogurt
8. Make ready 1/4 teaspoon baking soda
9. Make ready 1/4 teaspoon baking powder
10. Prepare 1/4 teaspoon turmeric
11. Prepare 1/2 teaspoon chilli powder
12. Make ready 1/2 teaspoon black sesame seeds
13. Prepare 1/2 teaspoon white sesame seeds
14. Make ready 1 teaspoon ground flax seeds
15. Take 1/4 teaspoon cumin seeds
16. Get 1/4 teaspoon mustard seeds
17. Prepare 2 curry leaves
18. Make ready 1/4 cup coriander leaves and dill
19. Take 3 tablespoon oil
20. Get 1/2 cup water
21. Get to taste Salt

It is healthy and makes a perfect tea time snack. It also makes a light breakfast. Neha Mattur shares her mother's lovely signature recipe for a savory semolina cake. I am just in love with it and is a real stress buster for me.

Instructions to make Savory semolina cake:

1. In a bowl add the yogurt and baking soda. Mix and set aside for about 10 mins.
2. In another bowl add semolina and all the vegetables. - In a pan heat 3 tablespoon of oil and add sesame seeds, cumin seeds, mustard seeds and curry leaves. Once it starts crackling remove and add it to the yogurt. Add all the ingredients to the yogurt and mix well.
3. Preheat oven @180° for 10 mins. - Grease a bread tin and pour the batter into the greased tin and tap the pan couple of times. - Bake for 30-35 mins. Insert a toothpick to check, it should come our clean. - Remove from oven and let it cool. Once cooled cut and serve.

Neha Mattur shares her mother's lovely signature recipe for a savory semolina cake. I am just in love with it and is a real stress buster for me. 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. This savoury cake is spongy, crispy on the edges and replete with the textures of the vegetables.

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