Wholewheat & Veggie Savory Cake – A Healthy Breakfast Treat
“No Pancakes, no Parathas, no Upma and no Sandwiches please…we want something different for breakfast tomorrow” my son made a demand last night. “We are ready to wait for a little extra time mom, so no excuses” my daughter informed with a blink. First half of the night was spent turning from one side of bed to other, thinking about that ‘something different’. Why not take one ingredient each from all the breakfast recipes and …Yes I got it, now sleep tight Zzzzz…
Wholewheat from parathas, semolina from Upma, yogurt from pancakes and veggies from sandwiches and here I am with this healthy yet ‘something different‘ on a lazy Sunday morning breakfast table…Tada! Big smile on their faces and I know that the effort of baking this delightful savory cake is really worth taking
- 1 cup Semolina
- 1/2 cup wholewheat flour
- 1 cup yogurt/curd
- 1 cup water
- 1 tsp. baking soda
- 1 tsp. red chilli powder
- 1/4 tsp. Turmeric powder
- Salt as desired
- 1 tbsp.Fresh coriander leaves
- 1 tsp. mustard seeds
- 1/2 tsp. cumin seeds
- A pinch of asafoetida powder
- 2. tbsp. oil
1 cup assorted veggies;
- 1 small onion
- Fresh sweet corn kernels
- Carrot cubes
- Fresh green peas
- 1 tsp. grated ginger
- 2 pearls of garlic
Method; Peel carrot and dice it into small cubes. Slice onion into small pieces. Take another vessel and soak semolina in one cup of water for 10 minutes.
Heat oil and crackle mustard seeds and cumin seeds. Add asafoetida powder, diced onion, ginger Juline and crushed garlic in the oil and cook for a minute. Stir in all the veggies in tempering and cook for another minute. Take off the flame and add this tempering to the wet ingredients below.
Take a large vessel and add wholewheat flour, baking powder, turmeric powder, red chilli, salt and mix it well. Add yogurt in the soaked semolina and pour it into the dry wholewheat flour mix.
Grease a rectangular baking tray with oil and pour the prepared batter into it. Sprinkle fresh coriander leaves over the batter and stir it lightly so that the leaves get mixed.
Bake it at 190° C for about 30-40 minutes till the top is slightly brown and a knife when inserted comes out clean. Let it cool for 10 minutes before slicing the cake to get perfect slices.
The cake is really soft and moist that you don’t need any accompaniment with it. Just a hot cup of tea will suffice.
Loaded with veggies it surely is a nutritious breakfast option.
This Wholewheat Savory Cake makes a wholesome breakfast and a filling snack recipe. Serve it with green chutney, tomato sauce or just plain with a dot of fresh butter.
Check Glossary for names of ingredients in Hindi and English.
- I added soaked and squeezed soya granules also in the recipe.
- Cornmeal will give a wonderful version of the same recipe. Replace the semolina and wholewheat with cornmeal and follow the same recipe.
- Include or exclude veggies of your choice. Broccoli, cauliflower and color bell pepper would be a great addition to the recipe.
- The savory cake will stay good for at least 1-2 days or more.
- This cake serves a handy snack while traveling and as a good picnic food.