• Prep Time: 5 minutes
  • Cooking Time: 15 minutes
  • Serves: 3-4

Vegetable Cake Recipe

Category: Desserts

 Ingredients List

  • Ingredients:
  • semolina (suji) - 1 cup, coarse
  • yogurt - ½ cup, plain
  • water - ½ cup
  • frozen carrots and peas mixture - ½ cup
  • tomato - ½
  • salt - ¾ teaspoon
  • red pepper powder - ¼ teaspoon
  • baking soda - ¼ teaspoon
  • oil - 3 tablespoon

 Directions

Directions:

Microwave frozen peas and carrots with water for 3 minutes (save the water because that will be used later on)
Mix semolina (suji) and yogurt in a bowl
Add peas and carrots, tomato, water (from the first step), salt, and red pepper powder to the bowl
Mix well and keep aside for 15-20 minutes [see picture below]
Put the oil in a round bottom skillet pan and heat it
After waiting for 15-20 minutes, add the baking soda to the mixture
Mix well
Pour the mixture into the round bottom skillet pan [see picture below]
Cover it with the lid and cook on medium heat until the bottom is golden brown (5-7 minutes) and the upper portion is slightly set
Flip the cake carefully and continue to cook until the bottom is golden brown [see picture below]
Once both sides are golden brown, take the cake out of the skillet pan and put it in a plate
Cut into 6 pieces and serve with ketchup and/or mint chutney

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