A savory twist on the classic rawa cake, packed with vegetables, cheese and a little spice.
Ingredients
- Fine rawa (suji): 1 cup (250 ml)
- All-purpose flour (maida): 1/2 cup
- Butter: 2 tsp (I used Amul butter)
- Grated cheese: 3 tsp
- Vegetable oil: 3 tsp
- Ginger paste: 1/2 tsp
- Green chilli paste: 1 tsp
- Garlic paste: 1/2 tsp
- Chopped green beans: 1/4 cup
- Chopped carrot: 1/4 cup
- Finely chopped onion: 3 tsp
- Green peas: 1/4 cup
- Chopped spinach: 1/4 cup
- Boiled corn: 3 tsp
- Plain yogurt: 1 cup
- Water: 1 cup
- Baking powder: 1 tsp
- Baking soda: 1 tsp
- Salt: 1 tsp, or to taste
Method
- Dry roast the rawa until it turns light brown. Do not over-roast it. Let it cool.
- Heat the vegetable oil in a pan. When it is hot, add all the chopped vegetables and sauté for 2–3 minutes. Do not overcook them. Add the salt. Keep aside some corn to sprinkle on top of the cake.
- Add the butter, cheese, and the chilli, garlic and ginger pastes, and mix well.
- Add the roasted rawa, maida and yogurt. Mix.
- Slowly add water until the batter reaches a dropping consistency.
- Add the baking powder and baking soda and mix gently.
- Grease the cake pans and line them with parchment paper. Pour in the batter and top with the reserved corn.
- Bake in a preheated oven at 180°C for 30 minutes.
- Cut and enjoy this different kind of cake with sauce or dahi!
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