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We hope you got benefit from reading it, now let’s go back to savory semolina cake recipe. To make savory semolina cake you need 21 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Savory semolina cake:
- You need 1 cup semolina
- Get 1 finely chopped onion
- Provide 1/4 cup sweet
- You need 1/4 cup capsicum chopped
- Get 1 teaspoon green chilli paste
- Get 1 tablespoon ginger garlic paste
- You need 1/4 cup yogurt
- Get 1/4 teaspoon baking soda
- Get 1/4 teaspoon baking powder
- Prepare 1/4 teaspoon turmeric
- Prepare 1/2 teaspoon chilli powder
- Prepare 1/2 teaspoon black sesame seeds
- You need 1/2 teaspoon white sesame seeds
- Take 1 teaspoon ground flax seeds
- Take 1/4 teaspoon cumin seeds
- Prepare 1/4 teaspoon mustard seeds
- Prepare 2 curry leaves
- Take 1/4 cup coriander leaves and dill
- You need 3 tablespoon oil
- Provide 1/2 cup water
- Use to taste Salt
Steps to make Savory semolina cake:
- In a bowl add the yogurt and baking soda. Mix and set aside for about 10 mins.
- 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.
- 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.
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. It is light and satisfying, easy to make and takes care of itself in the oven. In Wide Mixing bowl pour in Semolina , yogurt , water, frozen peas , grated carrot, ginger, red chilli powder, turmeric powder and mix well. For Tempering : Heat oil in a pan add cumin seeds.
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