Baked Sprouts and Semolina Cake - Eggless Savoury Cake

Fancy eating a cake for Breakfast. You can now! This super simple Semolina cake is packed with nutrition. You kids will go ga ga over it. I promise.





I made some as cup cakes and rest in the 7" round cake tray. We liked the cake tin version better. The other one stuck to the paper. Next time, I am going to try pouring directly to greased muffin tins.

This is inspired from Radhika's post. I took the idea and added some more stuff to the recipe. I have added some Sprouts and some veggies of my choice. You can change it and use it suits you. 

Ingredients

Semilina/Rava 2 cups
Yogurt 2 cups
Whole Green Moong Sprouts 1 cup
Onion 1 finely chopped
Carrot 1 big grated (1/2 cup)
Beans 8-10 finely chopped

Mustard 1 tsp
Jeera/Cumin 1 tsp
Red Chilli Powder 1 tsp

Green chilli and ginger (optional, will taste good if you add)

Baking powder 1 tsp
Sesame seeds 2 tsp for topping

Oil and salt to taste



Method of Preparation

1. Preheat oven to 180C. Grease a baking pan (i used a 7" cake pan) and lined 12 cupcake liners on a cupcake tin.

2. Heat a little oil in a pan. Add mustard. When it sputters, add cumin.

3. When it sizzles, add onions. Saute till it becomes translucent.

4. Add moong sprouts. Toss it for a couple of min.

5. Add carrots and beans (add ginger and green chilli if using). Mix well.

6. Finally add the semolina and toss well. Switch off.

7. Add red chilli powder and salt. Mix.

8. Add the curd and mix well.

9. Just before pouring to the baking tin, add baking soda. Mix.

10. Pour into baking tins.

11. Sprinkle the sesame seeds on top.

12. Bake for 20-25 min. Mine were perfect in about 22 min.

Serve with some spicy chutney. You can also just eat it as is.

I am hosting a Healthy Cooking Event - Cooking with Sprouts. It is Priya's event.