Vegetable Rava Cake

Vegetable Rava Cake Recipe

Ingredients:

• For the batter:
  • 1 cup Rava (semolina)
  • 1 cup plain yogurt (curd)
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Salt to taste
• For the tempering:
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon chana dal (split chickpeas)
  • 1-2 green chilies, finely chopped
  • 1 inch ginger, grated
  • A pinch of asafoetida (hing)
  • A few curry leaves
• For the vegetables:
  • 1/2 cup finely chopped carrots
  • 1/2 cup finely chopped bell peppers (any color)
  • 1/2 cup peas (fresh or frozen)
  • 1/2 cup finely chopped beans
  • 1/4 cup finely chopped onions
  • 1/4 cup chopped coriander leaves

Instructions:

1. Prepare the batter:
   • In a mixing bowl, combine the rava, yogurt, water, and vegetable oil.
   • Mix well to form a smooth batter. Cover and let it rest for 15-20 minutes to allow the rava to soak up the liquid.
2. Prepare the tempering:
   • Heat 1 tablespoon of oil in a small pan over medium heat.
   • Add mustard seeds and let them crackle.
   • Add cumin seeds, urad dal, and chana dal. Sauté until the dals turn golden brown.
   • Add green chilies, grated ginger, asafoetida, and curry leaves. Sauté for a minute until fragrant.
3. Add vegetables and tempering:
   • Add the finely chopped vegetables (carrots, bell peppers, peas, beans, onions) to the batter.
   • Pour the tempering over the batter and mix well.
   • Add salt to taste and mix thoroughly.
4. Add leavening agents:
   • Just before baking, add baking soda and baking powder to the batter.
   • Mix gently but thoroughly to incorporate the leavening agents evenly.
5. Bake the cake:
   • Preheat your oven to 180°C (350°F).
   • Grease a baking pan or a cake tin with a little oil or line it with parchment paper.
   • Pour the batter into the prepared pan, spreading it evenly.
   • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
   • The top should be golden brown and the cake should feel firm to the touch.
6. Cool and serve:
   • Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
   • Cut into slices and serve as a snack or as a light meal with chutney or yogurt on the side.

Enjoy your delicious and savory Vegetable Rava Cake!