1 tsp. mustard seeds
1/2 tsp. cumin seeds
A pinch of asafoetida powder
2. tbsp. oil
1 cup veggies;
1 small onion
Fresh sweet corn kernels
Fresh green peas
1 tsp. grated ginger
2 pearls of garlic
Method; Peel carrot and dice it into small cubes. Slice onion into small pieces. Take another vessel and soak semolina in water for 10 minutes.
Heat oil and crackle mustard seeds and cumin seeds. Add asafoetida powder, diced onion, ginger Juline and crushed garlic in the oil and cook for a minute. Stir in all the veggies in tempering and cook for another minute. Take off the flame and add this tempering to the wet ingredients below.
Take a large vessel and add wholewheat flour, baking powder, turmeric powder, red chilli, salt and mix it well. Add yogurt in the soaked semolina and pour it into the dry wholewheat flour mix.
Grease a rectangular baking tray with oil and pour the prepared batter into it. Sprinkle fresh coriander leaves over the batter and stir it lightly so that the leaves get mixed.
Bake it at 190° C for about 30-40 minutes till the top is slightly brown and a knife when inserted comes out clean. Let it cool for 10 minutes before slicing the cake to get perfect slices.