Tricolour Savory Cake

In a large bowl mix semolina, curd, grated ginger, 1 tablespoon oil and cumin powder. Mix well and keep aside for 15 minutes.

Add soda and baking powder. Divide the batter in 3 equal portion in 3 bowls.

Add grated coconut and 1 teaspoon lemon juice in one bowl. Mix well.

Grind the chopped coriander leaves, green chilli and frozen peas. Make a smooth paste.

Heat 1/2 tablespoon oil in a nonstick pan. Add rai. Let it crackle. Add the coriander, green chilli and pea paste. Saute till it dries up.

Let it cool down, add 2 teaspoon lemon juice and mix in the second bowl. Stir well.

Grind the tomatoes and red chilli. If you do not want to use red chilli, add red chilli powder as per your spice tolerance. Make a smooth paste.

Heat 1/2 teaspoon oil in a nonstick pan. Add 1/4 teaspoon rai. Let it crackle and add the tomato paste. Saute till it dries up.

Let it cool down. Add in third bowl to make the orange batter.

Taste the batter of all the three bowls and adjust the salt.

Grease a loaf pan. Make a layer of green batter first. Then spread the white coconut mixed batter and then spread orange batter on the top.

Preheat the oven at 180 degree centigrade for 10 minutes.

Sprinkle sesame seed or til over the cake and bake for 30 - 35 minutes or until the cake becomes light brown. Check with a toothpick. Insert a toothpick in the middle of the cake if it comes out clean. It is ready.

Slice and serve with any chutney or sauce.