The recipe does call for yoghurt, which I promptly omitted and added olive oil instead. Also, I added zuccini and carrots to my cake mix.
When I did try this yesterday, I couldnt find any baking soda/powder. I figured, how important could this one teaspoon of baking soda be, after all?! Ok, so my cake would take longer to bake, big deal! Turns out, its quite important. The bake time calls for 30-40 minutes of baking, but mine took about 1.15 hrs. Half way through the bake process, my brother came in and promptly showed me where the baking powder is kept at home. So, I added some baking powder on top of my still-baking cake. I still didnt get a nice brown "cakey" crust, and I added more turmeric than I would have liked, but it was still nice to eat when warm.
Savoury Semolina Vegetable Cake
- 1 cup semolina
- 1 cup tepid water
- 2-3 tablespoons of olive/vegetable oil
- 1/2 cup peas
- 1 cup grated zuccini
- 1 carrot, grated
- 1 tsp each chilli powder, turmeric powder
- 1 teaspoon salt
- 1/2 tsp baking soda
- 1 tbsp oilive oil
- 1 tsp black mustard seeds
- 1 tsp cumin seeds
Mix all ingredients except the baking soda and the tempering ingredients.
Heat a small fry pan and add the tbsp of oil. When the oil is hot, add the mustard and cumin seeds. Turn off the flame when the seeds start to crackle.
Pour this mixture into your cake batter. Mix well.
Add the baking powder.
Pour the mixture into a baking tray and bake for 30-40 minutes.
Enjoy while still warm.