Like I mentioned in the Baked Rice Casserole post, I wanted to do make sure of adding some savory bakes into the list of posts for the Bakeathon 2017. After all, baking has a bad name of being all sweet, but that is definitely not the case. There are always awesome savory bakes in the form of buns and breads. This is one of the bakes that I have always wanted to try from the time I had started blogging and finally I did!
The savory semolina cake was introduced to the world by renowned cookbook author Anjum Anand. She refers that the basis of this cake is the suji or rava dhokla, a savory snack made by Gujaratis. Dhoklas are normally plain and steamed, and finally topped with a tempering. This cake is packed with flavors from the vegetables, the tempering is a part of the baking mixture and is baked rather than steamed!
I had made this to take to my cousin’s house for a tea party. I usually always carry something sweet, but this time I wanted to carry something savory. Since this bake was on my to-do list from long and I had all ingredients handy, I went ahead and baked it with little adjustments from my side. The best part about it is that it can be done very easily and the ingredients used are mostly there in an Indian kitchen. It is also a treat for those who are not fond of sweet stuff!
This was amazing with a cup of hot tea, and I preferred it a little warm. I had kept a little piece for HD as he had not come along and he really loved it. The loaf stays moist for quite sometime and can be enjoyed in batches. You can even have it for breakfast! It feels like upma with all vegetables but in baked condition. 😀 Off to the way I made it…
Savory Semolina Cake
- 1 1/4 cup semolina
- 1 cup yogurt
- 1 1/2 cup thawed frozen mixed vegetables
- 1 small onion minced
- 3 green chillies minced
- 1 sprig curry leaves minced
- 4 tbsp minced coriander leaves
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/2 tsp garam masala powder
- Salt to taste
- 1 cup water
- 1/4 cup oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp baking soda.
- Sesame seeds and red chilli flakes for sprinkling
- Put all ingredients from semolina to water and combine till all moist. Set aside for 5 minutes.
- Preheat oven to 180 degrees. Grease a loaf pan and set aside.
- Heat oil and splutter the mustard and cumin. Pour over the batter and fold in well.
- Finally add in the baking soda and mix well.
- Pour the batter into the prepared pan, sprinkle sesame seeds and chilli flakes at the top.
- Bake for 30 minutes or till the skewer comes out clean.
- Cool in pan for five minutes before fliping onto a cooling rack to cool completely.
This is part of the Bake-a-thon 2017…