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I have been wanting to prepare this recipe for a very long time. As always preparing cake for me is interesting. A savory cake was quite new to me, as I have never heard of it ( I know don’t hit me guys πŸ˜› ) Getting this to Fiesta Friday #25Β . This turned out awesome, just prepared it in the evening for tea time snack. We finished of all the cup cake for dinner now πŸ˜€ As making my husband eat dinner is a big deal for me. He is too health conscious and he eats only fruits for dinner. With these cup cakes, he ate it for dinner Yay!!!

This is a very simple savory cake, just made cup cakes out of it. I hope you guys enjoy this πŸ™‚



Semolina : 3/4 cup

Yogurt : 1/2 cup thick

Water : 3/4 cup

Salt : 1 1/2 teaspoon

Baking Powder : 1 teaspoon

Oil : 1 1/2 tablespoon

Carrot : 1/2 cup shredded

Cabbage : 1/2 cup chopped finely

Peas : 1/4 cup

Red Onion : 1/4 cup

Red Chili Powder : 1 teaspoon

Ginger : 1 teaspoon heaped

Sesame seeds : for topping over the cake

To temper :

Oil : 1/2 tablespoon

Mustard seeds : 1/2 teaspoon

Cumin Seeds : 1/2 teaspoon

Curry Leaves : Few

Asafoetida : a pinch (optional)


  • Mix semolina with red chili powder, salt, baking powder and the vegetables with onion.
  • Preheat oven to 375 F and grease the baking tray with butter.
  • Add 1 1/2 table spoon oil and ginger with this and mix.
  • Heat oil in a pan and add mustard seeds, when it crackles add cumin seeds and asafoetida. Next add curry leaves. When it splutters add it to the mixture and mix well.
  • Blend Yogurt with water and add it with the semolina.
  • Batter should be watery, pour the batter in the cup cake tray.
  • spread some sesame seeds over the top.
  • Bake it for 30 mins.
  • After baking cool down for half an hour.

Serve it with hot onion chutney or tomato ketchup πŸ™‚ This is one best tea time snack.