This is a bookmarked recipe from Neha's lovely space, From my heart. The moment I saw this post in her blog, I had decided to try it out because I love savoury stuff than the sweet ones. The recipe just mentioned semolina and I had already roasted semolina with me. So I confirmed with Neha if I can use the roasted one for this recipe. I was happy when she responded quickly with a yes and I tried it out yesterday itself. This was my first savoury bake and I loved it totally. I don't like semolina upma much and this was definitely a unique recipe with a different taste. The savoury cakes came out awesome and its sure a healthy breakfast/brunch/snack idea. I have followed the exact recipe with very slight changes and I didnt have sesame seeds as topping too, so I adjusted with some cashews. It's a lovely recipe and very easy to prepare.
Click here for the original recipe.
What you need?
1 cup Semolina
1 cup thick Yoghurt
1 cup mixed Vegetables of your choice
1/4 cup chopped Onion
1 tbsp chopped Ginger
1/4 tsp Turmeric powder
3/4 tsp Chilli powder
1/2 cup Water
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
5-6 Curry Leaves
2 tbsp Oil
1/2 tsp Baking soda
1/2 tsp Baking powder
1 tbsp broken Cashews (optional)
How to prepare?
In a bowl, add semolina, vegetables, onion, ginger, turmeric powder, chilli powder and salt. Combine this well. Now add yoghurt to this and mix well. Add water to this to get a thick batter. ( I added only 1/2 cup, original recipe says 1 cup)
Preheat the oven to 350F. Grease a pan with oil.
Heat oil in a pan. Splutter mustard and cumin seeds. Add curry leaves and saute for few seconds. Now add this tempering to the batter. Finally add baking soda and powder to the batter. Combine everything well.
Pour the batter to the pan. Throw some cashews on the top. Bake for about 35-40 minutes.
Serve hot with some ketchup or chutney.