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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients Method

Ingredients
  

  • 1 cup coarse semolina (suji)
  • ½ cup plain yogurt
  • ½ cup water
  • ½ cup frozen carrots and peas mixture
  • ½ tomato
  • ¾ teaspoon salt
  • ¼ teaspoon red pepper powder
  • ¼ teaspoon baking soda
  • 3 tablespoon oil

Method
 

  1. Microwave frozen peas and carrots with water for 3 minutes (save the water because that will be used later on)
  2. Mix semolina (suji) and yogurt in a bowl
  3. Add peas and carrots, tomato, water (from the first step), salt, and red pepper powder to the bowl
  4. Mix well and keep aside for 15-20 minutes [see picture below]
  5. Put the oil in a round bottom skillet pan and heat it
  6. After waiting for 15-20 minutes, add the baking soda to the mixture
  7. Mix well
  8. Pour the mixture into the round bottom skillet pan [see picture below]
  9. Cover it with the lid and cook on medium heat until the bottom is golden brown (5-7 minutes) and the upper portion is slightly set
  10. Flip the cake carefully and continue to cook until the bottom is golden brown [see picture below]
  11. Once both sides are golden brown, take the cake out of the skillet pan and put it in a plate
  12. Cut into 6 pieces and serve with ketchup and/or mint chutney