Vegetable Semolina Loaf Recipe – Easy Indian Baking

Last Updated on 2 months by Neha Deshmukh

Vegetable Semolina Loaf Recipe – Easy Indian Baking

Introduction

Oh, this Vegetable Semolina Loaf! It’s one of those recipes that just feels like home. I first stumbled upon something similar during a visit to my aunt in Bangalore, and I’ve been tweaking it ever since to make it just right. It’s wonderfully savory, packed with veggies, and surprisingly easy to bake. Perfect for a quick snack, a light lunch, or even as part of a festive spread. You won’t believe how delicious and satisfying a simple loaf can be!

Why You’ll Love This Recipe

This isn’t your average loaf cake! It’s a delightful fusion of Indian flavors and baking techniques. It’s:

• Easy to make: Minimal fuss, maximum flavor.
• Healthy & Nutritious: Loaded with vegetables and wholesome semolina.
• Versatile: Great for breakfast, snacks, or even a light meal.
• Flavorful: The tempering adds a beautiful South Indian touch.
• Customizable: Easily adaptable to your favorite veggies and spice levels.

Ingredients

Here’s what you’ll need to bring this loaf to life:

• 1 ¼ cup semolina (sooji) – about 150g
• 1 cup yogurt – about 240ml
• 1 ½ cup thawed frozen mixed vegetables – about 180g
• 1 small onion, finely chopped
• 3 green chillies, finely chopped (adjust to your spice preference!)
• 1 sprig curry leaves, chopped
• 4 tbsp minced coriander leaves
• ½ tsp turmeric powder
• ½ tsp red chilli powder
• ½ tsp garam masala powder
• Salt to taste
• 1 cup water – about 240ml
• ¼ cup oil – about 60ml
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp baking soda

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Semolina (Sooji) Varieties & Uses: We’re using regular semolina here, but you can experiment with fine or coarse varieties. Coarse gives a slightly more textured loaf.
• The Role of Yogurt in Indian Baking: Yogurt adds a lovely tang and helps create a soft, tender crumb. Full-fat yogurt works best for richness, but low-fat is fine too.
• Regional Vegetable Variations: Feel free to swap out the mixed veggies for your favorites! Peas, carrots, beans, and even grated zucchini work beautifully. My mom always adds a handful of chopped spinach.
• Mustard & Cumin Seed Tempering – A South Indian Touch: This little step is key to the flavor. It’s a classic South Indian technique called ‘tadka’ or ‘chhonk’ that infuses the oil with incredible aroma and taste. Don’t skip it!

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large bowl, combine the semolina, yogurt, mixed vegetables, chopped onion, green chillies, curry leaves, coriander leaves, turmeric powder, red chilli powder, garam masala, and salt.
2. Pour in the water and mix everything really well. Give it about 5 minutes to rest – this allows the semolina to absorb the moisture.
3. Now, heat the oil in a small pan over medium heat. Once it’s hot, add the mustard seeds and cumin seeds. Let them splutter and dance around for a few seconds – that’s when you know the flavors are releasing! Carefully pour this hot tempering into the semolina batter and mix well.
4. Just before you’re ready to bake, add the baking soda to the batter and gently stir it in. Don’t overmix!
5. Grease a loaf pan (around 8×4 inches) really well. Pour the batter into the pan, spreading it evenly. Sprinkle the top with sesame seeds and a pinch of red chilli flakes for a little extra visual appeal.
6. Preheat your oven to 180°C (350°F). Bake the loaf for 30-40 minutes, or until a skewer inserted into the center comes out clean.
7. Let the loaf cool in the pan for about 5 minutes before transferring it to a wire rack to cool completely. Serve warm and enjoy!

Expert Tips

A few little things I’ve learned along the way:

• Don’t skip the resting time for the batter. It really makes a difference in the texture.
• Make sure your baking soda is fresh for the best rise.
• Keep a close eye on the loaf during the last 10 minutes of baking to prevent it from getting too dark.

Variations

Want to get creative? Here are a few ideas:

• Vegan Vegetable Semolina Loaf: Substitute the yogurt with plant-based yogurt (soy or coconut work well).
• Gluten-Free Adaptations: While semolina isn’t gluten-free, you can experiment with gluten-free flour blends, but the texture will change.
• Spice Level Adjustments: If you’re sensitive to spice, reduce the number of green chillies or omit the red chilli powder. My friend, Priya, loves to add a pinch of asafoetida (hing) for extra flavor.
• Festival Adaptations (e.g., Janmashtami, Diwali snack): This loaf is a wonderful addition to festive spreads! You can add a little bit of grated paneer for extra richness during Janmashtami.

Serving Suggestions

This loaf is delicious on its own, but here are a few ideas for serving:

• A dollop of plain yogurt or raita.
• A side of chutney (mint-coriander or tomato chutney are great choices).
• A sprinkle of chaat masala for an extra zing.

Storage Instructions

• Store leftover loaf in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
• You can also freeze slices for longer storage.

FAQs

Let’s answer some common questions:

• What type of semolina works best for this loaf? Regular semolina (sooji) is perfect, but you can experiment with fine or coarse varieties.
• Can I use fresh vegetables instead of frozen? Absolutely! Just make sure to chop them finely.
• How can I adjust the spice level of this loaf? Reduce the number of green chillies or omit the red chilli powder.
• What is the purpose of the tempering (tadka) in this recipe? It adds a beautiful aroma and flavor, characteristic of South Indian cuisine.
• Can this loaf be made ahead of time? You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Add the baking soda just before baking.
• How can I tell if the loaf is fully baked? Insert a skewer into the center – if it comes out clean, it’s ready!