Coconut Dalia Savoury Cake | How to make Coconut Dalia Savoury Cake

Name: Coconut Dalia Savoury Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 people
Ingredients: Coconut grated 1 cup; Dalia 1 cup; Curd 1 cup; Buttermilk 1 cup; Chana Sprouts 1/2 cup; Pear raw 1 big (200 gms); Spinach leaves 10; 5 spice powder 1 tsp; Coriander leaves finely chopped 2 tsp; Sesame seeds 1 tbsp; Salt to taste; Chilli powder 1 tsp; Dried Basil 1 tsp; Baking powder 1 tsp; Baking Soda 1/4 tsp; Butter 1 tbsp; Fresh cream 1 tbsp; Olive oil 1 tbsp; Oil for seasoning 1 tsp; Mustard seeds a few; 1 red chilli; Curry patta a few

By Manisha Shukla | 14th Sep 2016 |

★★★★★

4.7 from 3 reviews Rate It!

Coconut Dalia Savoury Cakeby Manisha Shukla

Prep Time
20
mins
Cook Time
30
mins
Serves
4
People

19 saves

3 reviews

14 likes

About Coconut Dalia Savoury Cake Recipe

Daliya Roasted And Ground Coarse and Baked with Adding Grated Coconut.

Coconut Dalia Savoury Cake is a popular aromatic and delicious dish. You can try making this amazing Coconut Dalia Savoury Cake in your kitchen. This recipe requires 20 minutes for preparation and 30 minutes to cook. The Coconut Dalia Savoury Cake by Manisha Shukla has detailed steps with pictures so you can easily learn how to cook Coconut Dalia Savoury Cake at home without any difficulty. Coconut Dalia Savoury Cake is enjoyed by everyone and can be served on special occasions. The flavours of the Coconut Dalia Savoury Cake would satiate your taste buds. You must try making Coconut Dalia Savoury Cake this weekend. Share your Coconut Dalia Savoury Cake cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Manisha Shukla for inputs. In case you have any queries for Coconut Dalia Savoury Cake you can comment on the recipe page to connect with the Manisha Shukla. You can also rate the Coconut Dalia Savoury Cake and give feedback.

Coconut Dalia Savoury Cake

Ingredients to make Coconut Dalia Savoury Cake

coconut grated 1 cup
Dalia 1 cup
curd 1 cup
buttermilk 1 cup
chana Sprouts 1/2 cup
Pear raw 1 big (200 gms)
spinach leaves 10
5 spice powder 1 tsp
coriander leaves finely chopped 2 tsp
sesame seeds 1 tbsp
salt to taste
chilli powder 1 tsp
Dried Basil 1 tsp
Baking powder 1 tsp
baking soda 1/4 tsp
butter 1 tbsp
Fresh cream 1 tbsp
olive oil 1 tbsp
oil for seasoning 1 tsp
mustard seeds a few
1 red chilli
Curry patta a few

How to make Coconut Dalia Savoury Cake

Roast and coarse grind Daliya. Steam and coarse grind chana. Wash spinach leaves and chop them fine. Mix all and add curd.
Add baking powder, baking Soda in the butter milk and add. Next add butter, fresh cream and mix well to make the batter. Add water if the batter is too thick. It should have cake batter like consistency.
Add in coriander leaves, five spice powder, basil, salt and other masala. Heat olive oil and add. Finally add grated pear and mix thoroughly. Transfer it to a greased baking tray. Spread roasted sesame seeds on top evenly.
Season on top with asafoetida, mustard seeds, dried red chilli and curry patta. Bake in a preheated oven for 30 to 35 minutes on 230 degree centigrade. Check the top to become brownish. Let it cool and serve.

My Tip:

I have added chana to enhance protein quality. Coconut gives a crunch, Pear and Spinach helps in softening.