- Prep Time:10m
- Cook Time:35m
- Total Time:45m
- Serves: 2
- Yield: One 8" loaf
Ingredients
For the loaf
- 1 c roasted semolina (sooji/rava)
- 1/2 c chopped onion
- 1 c mixed vegetables
- 1/2 c canned coconut milk
- 3/4 c water
- 1 1/2 tsp. ginger paste
- 3/4 tsp. salt
- 1/2 tsp. baking soda
For the tempering (loaf)
- 2 tbsp. vegetable oil
- 1/4 stick cinnamon
- 6 -7 cloves
- 1/4 tsp. fennel seeds
- 1/4 tsp. cumin seeds
- 2 green cardamom pods
- 1 bay leaf
For the coconut chutney
- 3/4 c grated fresh coconut
- 1/2 c water
- 1/4 c roasted gram
- Salt, to taste
For the tempering (chutney)
- 1 tsp. vegetable oil
- 1/4 tsp. mustard seeds
- 1/2 tsp. urad dal (split black gram)
- 1 dry red chilli
- 5 curry leaves
Instructions
Make the loaf
- Preheat oven to 400°F/200°C. Line an 8-9 inch loaf tin with foil.
- Mix all the ingredients for the loaf in a medium mixing bowl, adding the baking soda at the end. The mixture should resemble gritty cake batter. Add more water if it's too thick.
- In a small pan, heat the oil and temper the whole spices until fragrant. Pour over the semolina batter.
- Transfer batter to the loaf tin and bake in the preheated oven at 400°F/200°C for 35-40 minutes, until a skewer inserted into the center of the loaf comes out clean.
- Remove loaf from tin and cool slightly on the wire rack before serving hot.
Make the chutney
- Blend coconut, water, roasted gram and salt until smooth. Transfer to a serving bowl.
- Heat oil and add mustard. The oil must be hot enough for the mustard to splutter within 2-3 seconds. Add the remaining ingredients and cook until the urad dal turns golden brown and the curry leaves turn crisp.
- Pour onto the ground chutney while the oil is still hot. Serve with the loaf.
