Semolina | Sooji | Rava is great for preparing all kinds of snacks in the Indian Kitchen. I use it for Upma, Rava Idlis, Cheelas (North Indian Style Pancakes), and Dosas (South India Style Pancakes). I also add it to savoury muffins, scones, and biscuits, which I make for breakfast on weekends. This semolina loaf is just a leap away from a savoury muffin. Its a great alternative entree at breakfast, lunch, dinner or snack. In fact, its quite like a quick bread only a lot tastier as it incorporates tonnes of flavour with spices and vegetables. Its wonderfully grainy texture which comes from the semolina allows it to take on a lot more flavour than any flour!!
I love to make this loaf for tea when I serve it up with chutneys and farsan. Sometimes I also make it for dinner or Sunday brunch and we enjoy it with a cup of dal (lentil soup). It makes for a really hearty and delicious meal. This is a great travel food too. It can be sliced and wrapped individually which makes it easy to eat on the go.
1 cup sooji (cream of wheat)
1 large onion, chopped very fine
2 carrots, grated
1/2 cup corn
1/4 cup cilantro, chopped fine
1" piece ginger, grated
1/3 cup sunflower seeds
2 tbsp sesame seeds
Salt to taste
3/4 tsp baking soda
1 cup yogurt, plain
2 tbsp water
11/2 tbsp oil
1/2 tsp rai (mustard seeds)
1/2 tsp zeera (cumin seeds)
1/8 tsp hing (asafoetida)
- Heat the oil in a large pan. Add the mustard seeds, when they begin to pop, add the cumin seeds, and then the hing.
- Now add the chopped onion with a pinch of salt. Stir and fry on a medium heat until the onions turn transparent. Now add the ginger. Fry for a minute, then turn off the heat.
- In a large mixing bowl, sift together the semolina, salt to taste, and baking soda.
- Add the yogurt and the water and mix well. Add the grated carrots, corn, sunflower seeds and cilantro. Allow this mix to sit for about 10 minutes.
- Next fold the tempering with the onion and ginger in to this mix.
- Grease a loaf pan, and pour this mix into it. Sprinkle generously with sesame seeds.
- Bake at 350 F for about 35-45 minutes or until it passes the toothpick test.
- Remove from the oven, cool in the pan for about 10 minutes, then turn out onto a wire rack.
- Cool another 5 minutes, then slice and enjoy.
- This loaf can be baked and refrigerated. Slice, warm in the microwave or griddle and enjoy.
Good to Know
- This is a very easy snack loaf. Use any / all vegetables that you like in this loaf.
- I added a lot of onion. You can reduce this amount and replace with zucchini, cabbage, cauliflower.
- Add spices and herbs as per taste. Skip cilantro and replace with parsley or dill, and add cayenne pepper for some heat.
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