Savory Semolina Cake /Eggless Sooji Cake

 semolina_cake trr001

I had bookmarked this recipe for Savory Semolina Cake from TBC long time ago and had since been in my to-do list. She had adapted this recipe from Anjum Anand’s website from Here So last Friday evening when I had some time I decided to give this a try. I involved DS in this as he likes mixing, measuring etc and it is a good way to keep him busy. At the end of it all he feels proud and happy that he is a big boy and that he can bake a cake.

It did not take much time to put this together; let me warn you that the batter by itself tastes delicious and is addictive. I was not hungry at that time; otherwise I am sure I would have finished eating the batter as is.:-)

Don’t be bothered by the long list of ingredients below. The process of making this is simple and straight forward. It is versatile too and you can substitute any vegetable of choice instead of the ones that I have listed like cabbage, beans etc or skip some ingredients, make it spicy and probably add more greens like spinach, Methi etc.

Taste Test: It is a light tasting savory cake; the inside tastes like vegetable Upma/Rava Idli but with lightly crusted outside. As an added bonus, it is healthy, low fat and guilt free snack too. Good one to snack on as is or as an accompaniment with afternoon tea/coffee. I am glad I found this and I am sure I will make this often.

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Recipe Source: Adapted from Here


  • 1 cup semolina/rava/sooji/cream of wheat [I used the fine variety, no need to roast the rava]
  • 1 cup plain yogurt (I used low fat)
  • Turmeric a pinch
  • 1 tsp baking soda
  • 1/4 cup water
  • 1 tsp Salt
  • 1/2 tsp sugar
  • Sesame seeds (for topping)

For Seasoning:

  •  1.5 Tbsp oil
  •  1/2 tsp mustard seeds
  •  ½ cup onion, finely chopped
  •  ½ cup chopped coriander leaves
  •  1/3 cup frozen peas
  •  1 finely chopped green chillies
  •  ½ tsp grated ginger
  •  ½ cup shredded carrots
  •  Pinch asafetida

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  • Preheat the oven to 375 F and grease a baking pan. 
  •  Take a large bowl and mix together the semolina, yogurt, salt, sugar until incorporated. Let it sit aside. 
  •  Heat the oil in a pan. Add the mustard seeds, onions, asafetida green chillies, ginger until the onions have sautéed. Add the carrot, coriander leaves, and peas and cook for a minute or two.
  •  Add this to semolina mixture and mix well. Add little water if the mixture is thick.
  •  Add in the baking soda; mix in pour the batter into the greased pan.
  •  Garnish the top with sesame seeds and place it in the oven.
  •  Bake for 35-40 minutes, or until a knife/toothpick inserted in the centre comes out clean.
  • Remove from the oven and allow to cool Slice into bits and serve as is or along with spicy chutney.
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  1. Asha says:

    Like Dhokla, looks gorgeous. Easy recipe too. Great pics. I should get my son to cook or something.He is sitting there on his backside playing video games. His school is closed since Friday afternoon for snow and just got a ph call that there is no school tomorrow either! 😛

  2. Desi Soccer Mom says:

    That is really mouth watering Supriya and so easy to make. I agree with Gowri, it does look like handvo (which I have never made, just eaten) but I like this version better.
    I have stopped getting A involved with cooking. Nowadays, he is more interested in playing with the food then following Mamma’s instructions. You got a good boy there. Hugs to him, 🙂

  3. Raaga says:

    I’ve been wanting to try this ever since I watched it on her show… and since Arundathi posted it. Looks yummy. I should make it for dinner someday.

  4. Pari says:

    Hi. This looks amazing dear.
    Is there a problem with the foodworld server as I fail to open it. I have tried all browsers but no help. I have started an event, how do I post that to foodworld?

    Pari, I am able to access FoodWorld without problem. Can you please try again? Maybe it was down for sometime and I was not aware of it. To submit your event, please provide details of the event through the Contact page on FW.

  5. spice says:

    I’m gonna try it today itself…’s on the lines of instant veggie idli + dhokla kind of stuff…so i hope everyone will like it at my place….will let u know….

  6. Sonal says:

    I already made this and it was yummy. We make handvo so it was similar to that. It was soft just like cake but spicey and even my mom loved it.

  7. Pari says:

    Dear Supriya, with great difficulty I have managed to open the food world. I have posted the event also with great difficulty. Let me know if u have recd it.

    Yup, i received it. I will add your event soon

  8. Keerthana says:

    Supriya, that looks so nice and seems easy too.

    I made the mw bittergourd chips over weekend. We loved it! Thanks for the recipe.

    Thanks dear K, so glad you liked it and thanks again for letting me know.

  9. spice says:

    & yes they tasted good….

    Thanks Spice for trying it out and letting me know. Glad you liked it. I have to thank TBC and mainly Anjum Anand for the recipe.

  10. Manasi says:

    Bookmarked! Will try this weekend! I have roasted rava/ upma mix ( basically coarse and brown rava).. shuld work with coarse texture, don’t u think?

    I would think so Manasi, there should not be any difference in flavor. You know, come to think of it, roasting the rave might give it a nutty flavor. Do tell me how it turned out please ?

  11. Soma says:

    Another recipe bookmarked. Will make this as soon as I can. Jut the way it looks, makes me want to grab each slice and finish them off!

  12. redchillies says:

    Thank you all for the warm comments. I hope you get a chance to try this. I have to thank TBC and Anjum Anand’s recipe for this.

  13. Parita says:

    Fantastic recipe and what a lovely presentation Supriya!! Bookmarked, it sounds so healthy, i might as well roast the rava initially as i think it would give a crispier texture..what say?

    Dear Praita, I would think roasting the rava might add a nutty flavor to this cake. Good one to try. Let me know how it turns out.

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