Preheat oven to 350 degrees.
In a bowl, mix semolina and besan flour with yogurt and water.
Add sugar, citric acid (or lemon juice), cumin, turmeric, crushed hot peppers, ginger paste, garlic paste, and 2 1/2 tablespoons of canola oil. Mix well.
Mix in carrots, peas, cabbage, and onions.
Add baking powder and mix well.
In a pan, heat the remaining 1/2 tablespoon canola oil. Add mustard seeds, karri patta, hot pepper, and sesame seeds. Cook until mustard seeds start to pop. Set aside.
Spray an 8 inch cake pan with cooking spray. Add eno to the above flour mixture. Mix and pour into the cake pan.
Garish with kari patta, hot pepper, mustard seeds, sesame seeds, and cilantro.
Next spray the top with cooking spray and bake for 1 hour or until toothpick comes out clean.
Cool before serving. Cut into 16 pieces.
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.