1. Semolina/Rava - 1 1/4 cups
2. Yoghurt - 1.5 cups(you may increase according to the consistency)
3. Grated carrot - 1 small
4. Beans - a few
5. Green Peas - 1/2 cup
6. Ginger - 1/2 inch piece
7. Asafoetida/hing powder - 1/4 tsp.
8. Cumin Seeds/Jeera - 1 tsp.
9. Mustard Seeds/Rai - 1 tsp.
10. Red Chilli Powder - 1 tsp.
11. Sesame seeds/White til - 3-4 tsp.
12. Baking Powder - 1/4 tsp.
12. Chopped Corriander leaves - a few
13. Salt - according to taste
1. Heat oil in a kadhai(vessel) and add hing powder, jeera, mustard seeds, ginger paste, green chilli paste and fry for 2 mins.
1. In a bowl, mix the semolina and yoghurt.
2. Add chopped beans, grated carrot and green peas(frozen peas will also do).
3. Grate the ginger piece and add to the mixture. Mix well.
4. Heat oil in a small pan and add the tadka - hing powder, jeera, rai and 1tsp. sesame seeds. Let them splutter(tempering). Take care that they do not burn.
5. Add this to the semolina mixture along with red chilli powder, baking powder, corriander leaves and salt.
6. Mix well. The batter should be of a semi-solid consistency. Pour the batter in a baking dish and keep it in the oven. I kept it in the OTG(Oven Toaster Grill) for 20 min. at 180 degree Celcius. I guess, in the normal oven, it can be kept for around 35-40 min.
7. When the cake is cooked, insert a toothpick into it. The toothpick should come out clean.
8. Cut into pieces and either have it as it is, or with chilli sauce or mint chutney.
This is a modified version of the famous Gujarati Dhokla. The cake is slightly sour, still if you want to increase the sourness, you may add the juice of half a lemon, but I don't think that would be necessary:-)
Friday, August 22, 2008
Veg. Semolina Cake