Tricolour Savory Cake | How to make Tricolour Savory Cake

By Sujata Roy  |  14th Aug 2016  |  
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  • Tricolour Savory Cake, How to make Tricolour Savory Cake
Tricolour Savory Cakeby Sujata Roy
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About Tricolour Savory Cake Recipe

A delicious savory semolina cake with three different flavours and colour. It can be served as a healthy snack with any chutney or sauce.

Tricolour Savory Cake is an authentic dish which is perfect to serve on all occasions. The Tricolour Savory Cake is delicious and has an amazing aroma. Tricolour Savory Cake by Sujata Roy will help you to prepare the perfect Tricolour Savory Cake in your kitchen at home. Tricolour Savory Cake needs 45 minutes for the preparation and 35 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Tricolour Savory Cake. This makes it easy to learn how to make the delicious Tricolour Savory Cake. In case you have any questions on how to make the Tricolour Savory Cake you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sujata Roy. Tricolour Savory Cake will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Tricolour Savory Cake

Ingredients to make Tricolour Savory Cake

  • semolina/suji 1 cup
  • curd 1 cup
  • salt 1 teaspoon or to taste
  • Grated ginger 1 teaspoon
  • cumin powder 1 teaspoon
  • oil 2 tablespoon
  • baking soda 1/2 teaspoon
  • Baking powder 1/2 teaspoon
  • Grated fresh coconut 1/2 cup
  • tomatoes 2
  • red chilli 1
  • Chopped coriander leaves 1/2 cup
  • Green chilli 1-2
  • lemon juice 3 teaspoon
  • Frozen peas 1/2 cup
  • Rai 1/2 teaspoon

How to make Tricolour Savory Cake

  1. In a large bowl mix semolina, curd, grated ginger, 1 tablespoon oil and cumin powder. Mix well and keep aside for 15 minutes.
  2. Add soda and baking powder. Divide the batter in 3 equal portion in 3 bowls.
  3. Add grated coconut and 1 teaspoon lemon juice in one bowl. Mix well.
  4. Grind the chopped coriander leaves, green chilli and frozen peas. Make a smooth paste.
  5. 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.
  6. Let it cool down, add 2 teaspoon lemon juice and mix in the second bowl. Stir well.
  7. 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.
  8. 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.
  9. Let it cool down. Add in third bowl to make the orange batter.
  10. Taste the batter of all the three bowls and adjust the salt.
  11. 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.
  12. Preheat the oven at 180 degree centigrade for 10 minutes.
  13. 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.
  14. Slice and serve with any chutney or sauce.

My Tip:

Add 1/2 cup sliced fried onions and 1 teaspoon garlic paste in the batter for more taste if you like. You can add any spices of your choice. Like garam masala, chaat masala etc.

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