Savoury semolina cake

Ingredients

• 2 tsp vegetable oil
• 1 cup semolina
• 1 cup plain low fat yoghurt
• 3 tbsp water
• ¼ cup frozen peas
• ¼ cup chopped onions
• ¼ thinly sliced carrot
• ¼ chopped bell pepper
• 1 tsp grated
• 1 green chilli chopped finely
• Few curry leaves
• 1 tsp red chilli powder
• ¼ tsp turmeric powder
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp bicarbonate of soda
• 1 tsp sesame seeds

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Preparation

• Preheat the oven at 180 C and oil a medium loaf tin.
• Mix together the semolina, yoghurt, water, salt to make a batter of a medium thick consistency. Heat the oil in a small saucepan.
• Add mustard seeds, curry leaves, green chilies and cumin seeds and cook for about 20 seconds until the mustard seeds have popped and the cumin is aromatic. Add the veggies and spices and cook for 2-3 minutes Stir into batter.
• Stir in the bicarbonate of soda and immediately pour the mixture into the prepared tin and sprinkle over sesame seeds. Bake in the preheated oven for 20-25 minutes.
  
• The cake is ready when a toothpick inserted in the middle comes out clean and when the edges are crisp. Leave the cake to cool in the tin. When cooled take it out of the tin, slice them. Serve them with the chutney of your choice.

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