Steamed Savoury Semolina Cake

This recipe was  my late aunt’s speciality. She always made this when I visited her :) It’s one of my absolute favourite snacks because not only is it easy to make, it’s also very healthy and delicious. Again, I apologise for the bad photography but my fingers are getting better and hopefully soon I can start using a camera like I used to in the past. Anyway, here’s how you make this delicacy  -

Ingredients

1 glass (250ml) of coarse semolina 

2  glasses of full fat yoghurt ( Start with 1 glass and then 3/4 glass.  Add 1/4 more if needed)

1 teaspoon baking soda

1 green chili finely chopped (for mild. However, you can add one more if you want a slight kick)

1 teaspoon salt

Tempering 

1 teaspoon oil (sunflower/groundnut)

2-3 curry leaves (dried or frozen work if you don’t have fresh)

1/4 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon sesame seeds

1/4 teaspoon sugar

1 tablespoon water

Additionally, 1/2 teaspoon oil to grease your vessel that you want to use for steaming. 

Topping 

1 tablespoon fresh grated/frozen/desiccated coconut

1 teaspoon chopped coriander leaves

Method 

In a deep bowl, add the semolina, then the yoghurt, the chopped green chili (or 2)

Add the salt and mix well. The semolina grains should be barely visible when mixed well with yoghurt. If needed, you can add some more yoghurt. You should aim to have a batter that’s semi-thick but of pouring consistency. 

Grease a pressure cooker-safe vessel with oil and keep aside. 

Just before you intend pressure cooking, add the baking soda to the semolina-yoghurt mix.

Mix vigorously and well. 

Pour this mix into the greased vessel and pressure cook on low for 17 minutes. I use a WMF pressure cooker and I have 2 settings. The first one is for gentle steaming and the second one is for hardcore cooking of meat, lentils etc. In this case, I use the 1st setting. 

While the mix is steaming, in a small vessel with a long handle we prepare the tempering. 

For this, we add the oil and follow it up with mustard seeds, cumin seeds, sesame seeds, curry leaves. 

Once hot and spluttering, we turn off the heat and allow to cool for 7 - 8 minutes. 

Add the sugar next and mix well. 

After a minute when the oil has cooled down, add the water and mix. 

Once the steamed mix comes out, add this tempering on top so that it uniformly covers the surface of the cake. 

Top it with coconut and chopped coriander leaves. 

Cut like you would cut a cake (into slices)and serve hot. 

This can be stored in the refrigerator for 2-3 days. Microwave on high for 30 seconds before serving. 

You can choose to serve this with ketchup/ on its own/ mint-coriander chutney. 

I have covered the chutney recipe on the website so feel free to search for that using the search tab. 

Hope you enjoy this dish. Thank you.