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Easy Savoury Semolina Cake

Easy Savoury Semolina Cake Recipe | Savoury Rava Cake

Today I am sharing an Easy Savoury Semolina Cake which is so healthy, delicious and fully packed with vegetables and which is so easy to prepare without any eggs and all-purpose flour. This cake is perfect for tea time, breakfast and even you can pack this cake for kid’s lunch box.
Course Breakfast, Cake, Snack
Cuisine Indian
Keyword Rava Cake, Savoury Rava Cake, Savoury Semolina Cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 Slices
Author Pavani

Ingredients

  • Semolina/Rava – 1cup
  • Yoghurt/curd - ½ cup
  • Water – ½ cup + 3tbsp
  • Carrot – 1 small
  • Frozen peas – ¼ cup
  • Green beans – 5 or 6
  • Turmeric powder – ½ tsp
  • Chopped green chillies – 2 or 3
  • Baking soda- ½ tsp
  • Salt to taste
  • Sesame seeds – 1tsp

For Tempering:

  • Oil – 2tsp
  • Cumin seeds – ½ tsp
  • Mustard sees – ½ tsp
  • Urad dal – ½ tsp
  • Curry leaves

Instructions

  1. Preheat the oven to 180°C /356°F.
  2. Grease and line the loaf tin with baking paper/parchment paper.
  3. In a mixing bowl, combine rava, yoghurt with little water and keep aside for 10 minutes.
  4. Meanwhile, chop all the veggies and keep aside.
  5. Next add the chopped veggies, green chillies, turmeric powder to the rava batter and mix well. If the batter is thick add 3-4 tbsp of water and mix well to get to a smooth consistency.
  6. Add sesame seeds and mix well.
  7. Heat oil in a small pan, when oil is hot add mustard seeds, cumin seeds, urad dal.When they begin to crackle switch off the flame and add curry leaves.
  8. Immediately pour the tempering on rava batter and mix well.
  9. Now add baking soda and combine well and pour immediately into the prepared tin and bake in the preheated oven for 30 – 35 minutes or until the skewers come clean.
  10. Once it is bake allow it to cool for 10 minutes in the tin itself.
  11. Carefully remove the cake and slice it into your desired pieces and enjoy with a cup of tea/coffee.

Recipe Notes