Halwai March 26, 2018


• For the batter: 1 cup semolina
• 4 tblsp Rice flour
• 0.5 cup Curd
• 0.5 cup salt
• 1.5 tsp fruit salt
• For the stuffing: 0.25 tsp Asafoetida
• 1 cup shredded Cabbage
• 0.5 cup chopped Capsicum
• 0.25 cup peas
• 1 tsp sambhar masala
• 1 tsp red paprika powder
• 1/3 tsp Turmeric
• 0.5 tsp salt
• 1 tsp Lemon juice
• 1 tblsp cooking oil
• For the paste: 1 tbsp idli podi powder
• 1.5 tbsp cooking oil
• For the tempering 1 tbsp cooking oil
• 0.5 tsp Mustard Seeds
• 1 tsp sesame seeds
• 2 whole Red Chillies
• 2 tbsp green coriander


  1. For the batter:

  2. Mix the semolina, rice flour, curd and salt in a bowl, and add enough water to make a smooth batter.
  3. Keep aside for 20 minutes.

    For the stuffing:

  4. Heat 1.5 tblsp of oil in a pan.
  5. Add asafoetida and turmeric, cook for a few seconds, and then add the peas, cabbage and capsicum.
  6. Now add the salt, sambhar masala, chilli powder and stir fry till the vegetables start softening.

    For the cakes:

  7. Grease a plate with 1.5 t.s of oil. Boil 1 .5 glass of water in a steamer.
  8. Then add fruit salt in the batter, mix well and quickly pour half of the mixture into the plate and steam for 3 minutes.
  9. Take the plate out of the steamer and spread the podi mixture on the semolina cake.
  10. Spread the vegetable mixture over it.
  11. Pour the remaining batter over the vegetable layer and sprinkle 1/4 sambhar masala over the batter.
  12. Now place the plate in the steamer again and steam for 8 minutes.
  13. Take the plate out of the steamer and let it cool down for 10 minutes.
  14. Cut into triangles.
  15. Heat 1 tbsp of oil in a small pan.
  16. Add mustard and sesame seeds to the oil, and when it starts crackling, add whole red chllies to the oil and pour over the triangle pieces.
  17. Garnish with chopped coriander.

    Serving suggestion:

    Serve with tomato ketchup and green coriander chutney.

    Recipe and image courtesy: Maayeka