Name: Coconut Dalia Savoury Cake recipe by Manisha Shukla at BetterButter
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: Coconut grated 1 cup; Dalia 1 cup; Curd 1 cup; Buttermilk 1 cup; Chana Sprouts 1/2 cup; Pear raw 1 big (200 gms); Spinach leaves 10; 5 spice powder 1 tsp; Coriander leaves finely chopped 2 tsp; Sesame seeds 1 tbsp; Salt to taste; Chilli powder 1 tsp; Dried Basil 1 tsp; Baking powder 1 tsp; Baking Soda 1/4 tsp; Butter 1 tbsp; Fresh cream 1 tbsp; Olive oil 1 tbsp; Oil for seasoning 1 tsp; Mustard seeds a few; 1 red chilli; Curry patta a few

ABOUT Coconut Dalia Savoury Cake RECIPE

Daliya Roasted And Ground Coarse and Baked with Adding Grated Coconut.

Ingredients Serving: 4

Coconut grated 1 cup
Dalia 1 cup
Curd 1 cup
Buttermilk 1 cup
Chana Sprouts 1/2 cup
Pear raw 1 big (200 gms)
Spinach leaves 10
5 spice powder 1 tsp
Coriander leaves finely chopped 2 tsp
Sesame seeds 1 tbsp
Salt to taste
Chilli powder 1 tsp
Dried Basil 1 tsp
Baking powder 1 tsp
Baking Soda 1/4 tsp
Butter 1 tbsp
Fresh cream 1 tbsp
Olive oil 1 tbsp
Oil for seasoning 1 tsp
Mustard seeds a few
1 red chilli
Curry patta a few

Instructions

Roast and coarse grind Daliya. Steam and coarse grind chana. Wash spinach leaves and chop them fine. Mix all and add curd.
Add baking powder, baking Soda in the butter milk and add. Next add butter, fresh cream and mix well to make the batter. Add water if the batter is too thick. It should have cake batter like consistency.
Add in coriander leaves, five spice powder, basil, salt and other masala. Heat olive oil and add. Finally add grated pear and mix thoroughly. Transfer it to a greased baking tray. Spread roasted sesame seeds on top evenly.
Season on top with asafoetida, mustard seeds, dried red chilli and curry patta. Bake in a preheated oven for 30 to 35 minutes on 230 degree centigrade. Check the top to become brownish. Let it cool and serve.

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