Semolina or Suji Cake with Yogurt, Veggies and Seasoning - Not for the Sweet Toothed Ones

Semolina or Suji Cake is perhaps the easiest make and bake. All it needs is leftovers from your kitchen shelf and fridge to make it happen. This was the first non-sweet bake of this year and it was fantastic to taste. Thanks to Anjum Anand, I got this Semolina Cake right – the very first time.

Ingredients for Semolina-Suji Cake:

For the batter:

1 cup semolina

1/2 cup yogurt

1/2 cup water

2 tbsp chopped onion

Two handfuls of mixed vegetables (as you like and have, for example 1 carrot, handful of peas, beans, brocolli, zucchini, etc.)

1 inch chopped ginger (or 1/2 tsp of ginger garlic paste)

1 tsp red chilli powder

½ tsp ground turmeric

salt, to taste

For Tempering:

3 tbsp oil

1 tsp mustard seeds

½ tsp cumin seeds

1 tsp sesame seeds

½ tsp bicarbonate of soda

How to make Semolina or Suji Cake:

Set your oven to 200 degree C and grease your loaf tin with oil.

Mix semolina, curd, water, ginger, vegetables, salt, turmeric, chilli in a dish

Heat oil for tempering. Pop the mustard seeds, add cumin and sesame seeds. Toss this tempered oil into the semolina batter and mix. Adjust your taste with the salt-chilli seasoning.

Lastly, add the baking soda and immediatly pour the batter into the baking dish and toss it in the oven. Bake for 30-40 minutes and check with a skewer or knife if it is done.

Done. Sit back and enjoy.

This snack is perfect if one is wondering what to make for quick breakfast, lunch or dinner or simply for teatime.