Ingredients:
165 g semolina
125 ml natural yoghurt
125 ml water
1 1/2 cups frozen peas
2 tablespoons onion
1 small carrot
2 1/2 cm fresh ginger
3/4 teaspoon red chilli powder
1/2 teaspoon ground turmeric
salt
3 tablespoons oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon sesame seeds
1/2 teaspoon bicarbonate of soda
Method:
1. Preheat the oven to 200°C and oil a loaf tin.
2. In a large bowl, mix together the semolina, yoghurt, water, vegetables, ginger, chilli powder, turmeric and salt to make a fairly thick batter.
3. Taste and adjust with more salt or spices if necessary.
4. Heat the oil in a small pan.
5. Add the mustard, cumin and sesame seeds and cook, stirring frequently, for 20 seconds, or until the mustard seeds have popped and the cumin and sesame seeds are aromatic
6. Stir the seeds and oil into the batter.
7. If the batter is too thick, add a splash of water.
8. Stir in the bicarbonate of soda and immediately pour the mixture into the tin.
9. Transfer to the oven and bake for 35-40 minutes, or until the top is golden brown.
10. Remove from the oven.
11. Serve in wedges, either on its own or with green chutney.