How to Make a Savory Vegetable Cake

Updated on November 11, 2019
ShailaSheshadri profile image

I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.

Savory Vegetable Cake
Savory Vegetable Cake

Steamed Vegetable Cake to Start the Day Healthy

If you are thinking of making a nutritious and mouthwatering breakfast, lunch, or dinner, try this savory vegetable cake. It is quick and easy to make in a steamer, and it comes out delightfully spongy, fluffy, and flavorful. Serve it with green chutney and tomato sauce to make it even more delicious.

5 stars for Indian Savory Vegetable Cake

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 4 people

Ingredients

For the batter:

  • 3/4 cup wheat semolina
  • 3/4 cup wheat flour
  • 3 tablespoons health mix powder (optional; available in Indian markets)
  • 2 tablespoons onion, finely chopped
  • 2 green chilies, finely chopped
  • 3 tablespoons capsicum (bell pepper), finely chopped
  • 3 tablespoons carrot, grated
  • 3 tablespoons freshly chopped coriander leaves
  • 3-4 tablespoons curds or yogurt
  • 3/4 teaspoon salt
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fruit salt or baking soda (I used Eno fruit salt)
  • 1/4 teaspoon garam masala powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder
  • 1 potato, grated
  • 1 teaspoon lemon juice
  • 2 tablespoons gram flour (chickpea flour)
  • 2 pinches sugar (optional, to balance the taste)

For the seasoning:

  • 8 curry leaves
  • 1 teaspoon mustard seeds
  • 1 tablespoon oil
  • 2 pinches hing powder
  • 1 teaspoon white sesame seeds

Instructions

  1. In a large mixing bowl, add all the ingredients listed under "for the batter," except lemon juice and fruit salt. Mix well.
  2. Mix the batter well by adding water little by little to get a lump-free idli batter consistency.
  3. Cover the batter and let it rest for 6-7 minutes. This allows the batter to thicken.
  4. Check the batter after it has rested. If necessary, add some water to get the idli batter consistency. Mix once again.
  5. Keep a steamer or cooker ready for making the cake. Also, grease a tin in which to make the cake.
  6. Add lemon juice and fruit salt to the batter. Gently mix the batter. You will observe the batter increases in volume after adding the fruit salt.
  7. Gently pour the batter into the tin. Tap once. Place the tin inside the steamer. Steam-cook for about 15-16 minutes. If using a pressure cooker, don't place the weight.
  8. Remove the tin from the steamer and set aside to cool. Run a knife along the edge of the cake. Turn out the tin upside-down onto a plate.
  9. You now have a big, round, and spongy cake. If you want to eat it right away without adding seasoning, cut the cake into small pieces. Enjoy eating with green chutney and tomato sauce.
  10. To make the cake yummier, add seasoning. To make the seasoning, heat oil in a large pan. Throw in mustard seeds, sesame seeds, curry leaves, and hing powder. Saute until mustard seeds pop. Keep the flame low.
  11. Gently place the whole cake in the pan. Roast both the sides until golden brown. Turn off the heat.
  12. Place the cake on a plate. Cut it in small pieces. Serve hot with green chutney and tomato sauce. Enjoy this delicious and filling cake!

Photo tutorial

Step one: In a large mixing bowl, add all the ingredients listed under "for the batter," except lemon juice and baking soda.
Step one: In a large mixing bowl, add all the ingredients listed under "for the batter," except lemon juice and baking soda.
Step two: Mix well. Prepare a thick batter adding water little by little. Cover it and set aside for 6-7 minutes.
Step two: Mix well. Prepare a thick batter adding water little by little. Cover it and set aside for 6-7 minutes.
Step three: Check the consistency of the batter. If it is thick, add some water and mix well to bring it to the idli batter consistency. Add lemon juice and fruit salt or baking soda. Gently mix the batter once. Quickly pour it into the greased tin.
Step three: Check the consistency of the batter. If it is thick, add some water and mix well to bring it to the idli batter consistency. Add lemon juice and fruit salt or baking soda. Gently mix the batter once. Quickly pour it into the greased tin.
Step four: Cook it in a steamer or pressure cooker. If using a pressure cooker, don't use the weight. Steam-cook over medium-high flame for 15-16 minutes. Turn off heat. After cooking, the cake appears like this.
Step four: Cook it in a steamer or pressure cooker. If using a pressure cooker, don't use the weight. Steam-cook over medium-high flame for 15-16 minutes. Turn off heat. After cooking, the cake appears like this.
Step five: Take out the tin. Set aside to cool. Run a knife around the edge. Put the tin upside down on a plate. Pat it. The cake sits on the plate.
Step five: Take out the tin. Set aside to cool. Run a knife around the edge. Put the tin upside down on a plate. Pat it. The cake sits on the plate.
Observe the porous cake. You can consume it as is by cutting it into small pieces. This cake has almost zero oil. Serve it with tomato sauce and green chutney. Also, you can make it yummier by adding a seasoning to it.
Observe the porous cake. You can consume it as is by cutting it into small pieces. This cake has almost zero oil. Serve it with tomato sauce and green chutney. Also, you can make it yummier by adding a seasoning to it.
Step six: For making the seasoning, heat the oil in a large pan. Add mustard seeds, sesame seeds, curry leaves, and hing powder. Saute until mustard seeds pop. Turn off heat.
Step six: For making the seasoning, heat the oil in a large pan. Add mustard seeds, sesame seeds, curry leaves, and hing powder. Saute until mustard seeds pop. Turn off heat.
Gently place the cake inside the pan. Keep the flame medium low. Roast both the sides until golden brown. Turn off heat.
Gently place the cake inside the pan. Keep the flame medium low. Roast both the sides until golden brown. Turn off heat.
Cut the cake into small pieces. Serve hot with green chutney and tomato sauce. Enjoy eating the spicy and spongy cake!
Cut the cake into small pieces. Serve hot with green chutney and tomato sauce. Enjoy eating the spicy and spongy cake!

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