Oats and Sooji Savory Cake

A healthy and tasty savory cake recipe is from popular gujarati cuisine – Handvo. Instead of fermenting the batter and then baking it as per original recipe, I tried making it in a frying pan and replaced main ingredients of lentils with oats and sooji. Uniqueness of this recipe is that it does not require fermentation, practically an instant recipe with lots of vegetables.

It is easy to make, nutritious breakfast option but can also be served at any time of the day. Enjoy freshly made hot, crispy and dense cake with green or tamarind chutney.


Serves: 4

Cooking time: 40 minutes

Cooks in: Flat bottom frying pan with lid


  1. Sooji (rava) – 1 cup
  2. Oats – 1/2 cup
  3. Besan (gram flour) – 1 tablespoon heaped
  4. Yogurt – 1 cup
  5. Vegetables – 1 cup grated bottle guard, 1 tablespoon finely chopped carrot and french beans
  6. Fresh coriander – 1/2 cup finely chopped
  7. Turmeric & red chilly powder – 1 teaspoon each
  8. Asafoetida/ hing – 1/4 teaspoon
  9. Sugar – 1 teaspoon
  10. Ginger & chilly paste – 1 teaspoon or as per taste
  11. Eno fruit salt – 1 teaspoon
  12. Salt – add to taste

For tempering / tadka:

  1. Cooking oil – 1 tablespoon
  2. Sesame seeds/ til – 1 teaspoon
  3. Mustard seeds – 1/2 teaspoon
  4. Curry leaves – 1 tablespoon


  1. Mix all the ingredients, sugar, salt and spices in a bowl. Check consistency. Batter should be thick like cake and not runny. Accordingly add water. In the last, stir in eno fruit salt
  2. Heat oil in a flat pan and temper with mustard seeds. Once it stops spluttering add sesame seeds and curry leaves
  3. Pour prepared batter and flatten it with the help of spatula or just by tapping the pan. Few taps and batter will set evenly. Cover the pan and cook on high flame for 7 minutes.
  4. Reduce heat to low and cook for further 10 minutes. Remove the lid and loosen the edges of already risen cake with the help of spatula or knife. Carefully flip the sides. Sprinkle little oil to sides and cook covered for another 10 minutes on medium heat or till inserted toothpick comes out clean. Switch the heat off and transfer the cake to a serving dish. Serve hot with green chutney

Tips & Tricks:

  • If you are fond of garlic then add garlic paste to the batter
  • Use any available vegetables like capsicum, cabbage, peas etc etc
  • Chopped greens of your choice can also be added to the batter
  • Adding sugar to the batter doesn’t make it sweet, it just enhance the flavors
  • Flipping the sides is little tricky. So after loosening it from edges, first flip it on the plate and then slide it back in to the pan to cook the other side
  • Tempered side will be more crispier than the other



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