Monday, March 13, 2017

Savory Semolina Cake Recipe | Savoury Semolina Bread

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savory semolina cake
There were days where I was glued to tv to watch few of my favorite shows of Nigella Lawson, Anjum Anand and Master Chef Australia.I had watched most of the episodes of various series of  Nigella Lawsons and jotted down all the recipes and few of Anjum Anand's recipes.Among all the recipes of Anjum Anand this Savory Semolina Cake caught my attention then because it is a very quick snack to prepare and it is very similar to Rava Idli but in a baked form, I liked that idea.Also, I feel this simple snack looks very exotic when it is served on your dining table and is perfect for simple tea time or high tea snack. You can even bake them in individual muffin cups to serve for your tea parties.I had prepared this snack many number of times from the time I stumbled upon this recipe in her show.
semolina bread
savory semolina cake
The recipe needs very basic ingredients from your pantry and the preparation process is quite simple and the only time taking part is during baking. Try this simple savory cake recipe in case if you have not tried it still, I am sure you will like it.It can be served with Green Chutney as an evening snack or for breakfast.
savoury semolina cake
Check out other savory snacks using bread in my blog:
savoury semolina bread
Savory Semolina Cake | Savoury Semlina Bread Recipe:
Serves 3-4 | Source: Anjum Anand-Author
Prep time: 15 mins | Baking time: 30-35 mins | Total time: 45 mins
Cuisine: Modern Gujarati | Category: Snacks/Breakfast

1 cup Rawa/Sooji
1 cup sour Curd
1/2 cup Water
1/3 cup grated Carrot
1/3 cup fresh/frozen Green Peas
1 small Onion, finely chopped
1/4 cup chopped Coriander leaves
3/4" Ginger, grated
2 Green chilies, crushed to paste
2 tsp Sesame seeds
1/2 tsp Turmeric powder
3/4 tsp Baking soda
1/2 tsp Mustard seeds
3/4 tsp Cumin seeds
2-3 tbsp Oil
Salt,to taste

  • Mix sooji with curd and water and leave it for 5 mins for the sooji to absorb the water.
  • Preheat the oven at 180 deg C/350 deg F for 10 mins.
  • Line the loaf pan with a parchment and grease the edges with oil and keep it ready.
  • Add all the vegetables- grated carrots, green peas, chopped onions and coriander leaves, chili paste, grated ginger, turmeric powder and salt and mix nicely.
  • In a small tempering pan heat oil and crackle mustard seeds and cumin seeds and add this to the sooji mixture. The mixture should be of medium consistency like rava idli batter, if not add a couple of tablespoons of water to achieve that consistency.
  • Add baking soda and mix well and leave it for 3-5 mins.
  • Pour the batter into the prepared tin and sprinkle sesame seeds on top of it and bake it for 35-40 mins until the tooth pick comes out clean.
  • Let it cool a bit in the pan and gently tap into an inverted plate and let it come to room temperature or until it is just warm.
Cut into slices and serve it warm with Green Chutney.

  1. You can add vegetables of your choice - chopped french beans, corn and chopped palak to the batter.You can even use frozen vegetables for this.
  2. You can even add red chili powder to the batter but I did not add it.
  3. The batter can be prepared ahead and just before baking add the baking soda and bake it in oven.
  4. You can even use 1/2 tsp baking powder and 1/2 tsp baking soda for the recipe. 


R said...

This looks really delicious.

Unknown said...

Hii.......Looks yummy.....but I want to ask u that how different is this from rava idli.?

chef and her kitchen said...

Hi Raghavendra..The taste is slightly different from the usual rava idli as this is a baked version, it would be slightly crispy outside near the corners and soft inside..It is worth a try for sure!!

Anonymous said...

looks delicious. how long will it be fresh for? will it come for 5 days?

chef and her kitchen said...

Hi anonymous..I usually use it on the same day as it has the addition of fresh vegetables in it..You can keep it in fridge and use it on the second day at max but not definitely for 5 days...

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