Savoury Vegetable Semolina Cake

Savoury Vegetable Semolina Cake

Savoury Vegetable Semolina Cake


Though I have earlier done a post on Savoury Semolina bread some 2 years back, I did some tweaks in my subsequent attempts. The taste got even better and so did the feedback. So instead of going back and changing the old post, I decided to come up with this newer version with the step-by-step pictures. Hope you enjoy this recipe.


1 cup semolina

1/4 cup corn flour

1/2 tsp baking soda

1 and 1/4 cup thick yoghurt

1/2 tsp Chinese Five Spice powder

Salt to taste


1 tsp sesame seeds for tempering + 1/2 tsp for sprinkling on top

1 tsp grated ginger

1/2 tsp finely chopped green chillies

1/2 to 3/4 cup grated vegetables – I used a combination of Carrots, Beans, Boiled peas

1/4 tsp red chilli powder

3 tbsp Oil

Salt to taste

Serving: For 3-4 people


  • Finely grate vegetables.
Savoury Vegetable Semolina Cake

Add some veggie power

  • Cook the Veggies – Heat Oil. Add Asafoetida. Add Sesame seeds. Add red chilli powder. Add chopped green chillies, then ginger. Add grated vegetables. Add salt. Cover and cook on low flame till vegetables become tender. Turn off heat. Set aside to cool.
Savoury Vegetable Semolina Cake

Cook the vegetables

  • Pre-heat the oven at 150C or the cake temperature in your oven. Sieve Semolina and Baking soda
Savoury Vegetable Semolina Cake

Sieve Semolina and Baking soda

  • Add yoghurt and mix.
Savoury Vegetable Semolina Cake

Add yoghurt and prepare cake batter

  • Add cooked vegetables and mix. Add Chinese Five Spice powder.
Savoury Vegetable Semolina Cake

Veggies go in!

  • Prepare for baking – Grease the sides of loaf tin with butter. Line the base with Butter paper. Also line the sides with Butter paper. The butter that we applied will help the butter paper to stick on the sides. Grease and dust the sides and base with flour.
  • Pour the batter into the loaf tin. Add sesame seeds on top. Bake  for 45-50 min or till cake is done.  Keep checking the cake. If the top is browning faster, then cover the top loosely with an aluminium foil.
Savoury Vegetable Semolina Cake

Ready to be baked

  • Remove from oven. Let the cake cool in tin for at least 10 minutes. Since the sides of the Semolina cake tend to come off like a crust I prefer to let in cool completely in the tin.
Savoury Vegetable Semolina Cake

Right out of oven!

  • Now run a knife on the sides of the cake with its blunt side, to ensure that the sides have come off completely. Now turn the loaf tin upside down on a plate of flat surface. Gently remove the butter paper from the sides and bottom of the cake.
  • Cut the cake into slices. Heat the slices on a griddle before serving and apply butter (Fat? Well, you can take a call here :-)). Its even tastier this way.

All done and ready to be eaten!

I am serving it with Beetroot chutney here. Please wait till the next post for the recipe of this red-delicious chutney! Till then…enjoy and explore life!!!

Savoury Vegetable Semolina Cake

Time to gobble! Beetroot chutney adds the chutzpah here!

4 Responses to “Savoury Vegetable Semolina Cake”
  1. Perfectly baked cake… looks amazing.. thanks for the recipe 🙂

  2. Hey there! Am new to your blog – and I’m loving the recipes that you have put up. Very different ones. 🙂

    Would love to try this out sometime. Can I use any other spice other than the Chinese five spices mix? Would I get that in Bangalore?

    • Hi Girl Next Door!

      Thank you so much for dropping in! Yes u can use other flavours like garam masala or cinnamon Powder or any flavour u want to give. I use Chinese Five Spice powder from a brand called “Urban Flavourz”. I think it is available in Bangalore too. They come in these small plastic bottles with green lids, mostly available in in&out stores.

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