Screen Shot 2022 01 15 at 11.57.36 AM 880x806 1
Yields16 Servings
DifficultyBeginnerPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 2 cups Semolina or Cream of Wheat
 ¾ cup Besan (Gram Flour)
 1 ¼ cups Non-Fat Yogurt, Plain
 1 ¼ cups Water
 1 tbsp Sugar
 1 tsp Citric Acid or Lemon Juice
 1 tsp Cumin Powder
 ¼ tsp Turmeric Powder
 1 tsp Crushed Hot Peppers
 1 tsp Ginger Paste
 1 tsp Garlic Paste
 3 tbsp Canola Oil
 1 cup Mixed Carrots and Peas, Frozen
 2 cups Cabbage, Finely Shredded
 ¾ cup Onions, Finely Chopped
 1 ¼ tsp Baking Powder
 2 tsp Mixed - Mustard Seeds, Kari Patta, Whole Hot Pepper, and Sesame Seeds
 1 tsp Eno-Fruit Salt
 1 tsp Salt (optional)
 Cooking Spray

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.

Chef's Tip:

Skip the salt to reduce the sodium content.


Nutrition Facts

Serving Size 1

Servings 16

Amount Per Serving
Calories 150Calories from Fat 36
% Daily Value *
Total Fat 4g7%
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 360mg15%
Potassium 120mg4%
Total Carbohydrate 23g8%
Dietary Fiber 2g8%
Sugars 4g
Protein 5g10%

Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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