Savory Vegetable Semolina Cake (Spicy & Kid-Friendly)
40 minutes
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About Savory Vegetable Semolina Cake (Spicy & Kid-Friendly)
Is getting your kids to eat their veggies a constant battle? This Savory Vegetable Semolina Cake is the delicious solution! As a mom who understands the challenges of picky eaters, I created this recipe to sneak in a surprising amount of vegetables without sacrificing flavor.The secret? A subtly spiced, soft semolina cake packed with hidden veggies like onions, beans, bell peppers, and carrots. Even the fussiest eaters will gobble this up, making mealtimes a breeze.This recipe is a wholesome and fun way to ensure your family gets the nutrition they need, all while enjoying a tasty and satisfying meal. Say goodbye to veggie battles and hello to happy tummies!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Dry Ingredients
- 1 cup Semolina also known as suji
- 1 tsp Salt adjust to taste
- 1/2 tsp Chili Powder red
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds also known as rai
- 1/2 tsp Baking Soda
Vegetables
- 1/2 cup Onion finely chopped
- 1/4 cup Beans finely chopped, green
- 1/4 cup Bell Peppers finely chopped
- 1/4 cup Carrot grated
- 1/4 cup Peas frozen peas work well
Spices & Flavorings
- 1 tbsp Chili Flakes
- 1 tbsp Oregano Flakes
- 1 tbsp Ginger grated
- 1 tbsp Chili finely chopped. adjust amount to taste., green
- 1 tbsp Olive Oil
Instructions
Prepare the Batter
- Combine semolina, yogurt, water, salt, red chili powder, cumin seeds, mustard seeds, and baking soda in a large bowl. Mix well and let the batter rest for 10 minutes.
Sauté the Vegetables
- Heat olive oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onion and sauté for 5 minutes until softened. Add the green beans, bell pepper, and peas. Sauté for another 5 minutes.
Combine and Bake
- Add the sautéed vegetables, grated carrot, grated ginger, and chopped green chilies to the semolina batter. Mix well to combine. The batter should be of a medium consistency.
Bake the Cake
- Preheat oven to 350°F (180°C). Grease a baking pan (a silicone mold is recommended). Pour the batter into the prepared pan. Sprinkle chili flakes and oregano evenly over the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
- Let the cake cool completely in the pan before slicing. Serve at room temperature with your favorite dipping sauce.
Recipe Notes
Expert Tips
- For extra flavor, consider adding a pinch of turmeric or garam masala to the batter.
- Feel free to experiment with other vegetables; zucchini, spinach, or even finely chopped cauliflower would work well.
- If the batter seems too thick, add a tablespoon or two of water to achieve a smooth consistency.
- To make this cake vegan, substitute the yogurt with applesauce or a plant-based yogurt alternative.
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Recipe Nutrition
Calories: 142kcalCarbohydrates: 23gProtein: 5gFat: 3gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 1.8gSodium: 380mgFiber: 2gSugar: 2g
Sonia Gupta
Articles: 39
4 Comments
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This is amazing! Excited to make it.
This looks so inviting! Thank you.
Looks so mouthwatering! Thanks for sharing.
I am trying this for sure.