Since I rarely plan meals ahead of time, I am usually at a loss for what to make when it’s time to get started on my cooking for the day. It was one of those weekend mornings when I was stumped, as usual, on what to make for breakfast. I turned to my bookmarks folder for help and inspiration came in the form of this recipe that I’d bookmarked ages ago, from Arundathi’s blog. The original recipe is Anjum Anand’s, and here she demonstrates how the cake (I like to call it a baked rava upma ) is made.
1 cup semolina/rava/sooji/cream of wheat
1 cup plain yogurt
1/3 cup water (somewhere between ¼ to ½ cup of water - use just enough to make a thick batter)
½ tsp red chilli powder
½ tsp roasted cumin powder
1 tsp baking soda
Also required are:
2 Tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
2-3 finely chopped green chillies
5-6 curry leaves, finely chopped (kasuri methi would work too, for a different flavor)
½ tsp ginger paste
½ onion, finely chopped
¼ red bell pepper, chopped
¼ cup frozen peas
Preheat the oven to 375 F and grease a loaf pan.
Heat the oil in a pan. Add the mustard seeds, cumin seeds, green chillies, chopped curry leaves and ginger, followed by the vegetables in quick succession. Cook for a minute or two, stirring frequently.
In a large bowl, mix together the semolina, yogurt, water, the contents of the pan, and salt to make a fairly thick batter. Add more water if required, to bring the batter together.
Stir in the baking soda and immediately pour the batter into the loaf pan.
Bake for 35-40 minutes, or until the top is golden-brown. Mine was almost done in 30 minutes; so I turned off the oven and just let it sit inside for another 5 minutes or so.
Remove from the oven and cool for a bit. Slice and serve.