Oats and Carrot Cake (Savory)

I keep oscillating the culinary interests from rich, delicious foods to light, nutrition packed dishes. This maintains the right balance in the foods I eat or make.
I normally enjoy a hot bowl of oats porridge along with my son most mornings. DH abhors the idea of eating oats- he has never eaten them ever, wonder why. Strange as he otherwise is very eager for anything recommended as healthy. For his sake, I decided to disguise the oats in something special.
I picked whatever I had in front of me on the shelf next to the oats and then thought of what to make.

This is what I found
½ cup Rolled Oats (I used Quaker)
½ cup broken wheat (lapsi)
2 tbsp White Sesame seeds
1 tspn Cumin Seeds (lightly crushed)
1 cup grated carrots
1 cup beaten yogurt
1 tspn ginger paste
1 tspn green chillies ground
salt to taste
a pinch of sugar
1 tbsp lemon juice (Omit if you are using sour curds instead of yogurt)
1 sachet of Fruit Salt (Eno)
1 tspn oil
Coriander for garnish
1) In a mixing bowl. Add the broken wheat, oats (no need to crush of grind), sesame seeds, cumin seeds, salt, sugar and mix well. Add the carrots and mix again.
2) In another bowl, beat the yogurt and add chilly paste, ginger paste, ½ tbsp lemon juice and mix well. Add this to the oats and wheat mixture slowly stirring well until a thick batter is formed. If required add more water.

3) Grease a baking tin, (9 inch cake tin), and pour the batter in it. Pour the oil in the centre and quickly add the fruit salt on top of the oil. You can also do this on a spoon and then quickly stir it into the batter.
4) Bake for 20 minutes at 180 degrees , reduce to 160 degrees after 15 min. The upper crush will become dark.

5) Remove in serving bowl and garnish with lemon juice, coriander.
DH asked to make this again for next weekend’s breakfast.


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