If you’re looking for the kind of breakfast that feels warm, cozy, and almost unexpectedly fancy for how easy it is — these Golden Semolina Breakfast Cakes are going to be your new morning obsession. They’re soft, lightly tangy, dotted with colorful veggies, and honestly… they look like little edible sunshine on the plate.
They steam to perfection in minutes, require zero complicated techniques, and taste like something you’d proudly serve to your family on a relaxed Sunday morning. My cousin tried these once and immediately asked, “Why don’t we make this every weekend?” — and honestly, fair question.
⭐ Why You’ll Love These Golden Semolina Breakfast Cakes
- Quick & fuss-free — Mix, steam, done.
- Super soft & fluffy thanks to yogurt + steam cooking.
- Vegetable-packed for a wholesome, colorful breakfast.
- Easily customizable — add whatever veggies you love.
- Family-friendly — even picky eaters approve (looking at you, my nephew).
🛒 Ingredients You’ll Need
Here’s everything you need to bring these fluffy breakfast cakes to life:
Semolina Base
- 1 cup semolina (also labeled as rava/sooji or even Cream of Wheat/Farina)
- 2 tbsp ghee or butter – adds a lovely nutty aroma.
- 1 tsp mustard seeds – optional but adds a little charm.
- 1 tbsp chopped cashews – skip if you prefer nut-free.
Vegetables
- 1 small red onion, finely chopped
- 1 small carrot, grated
- 1–2 tbsp peas (frozen works great!)
- 1–2 green chilies or jalapeño, finely chopped
Wet Ingredients
- ¾ cup plain yogurt
- ½–¾ cup water (adjust as needed)
- Salt, to taste
For Fluffiness
- ½ tsp baking soda (or ¾ tsp baking powder)
👉 Tip: No onions? Add grated zucchini. No peas? Corn works too!
👩🍳 How to Make These Golden Semolina Breakfast Cakes (Step-by-Step)
1. Roast the Semolina
Heat ghee or butter in a pan.
Add mustard seeds and cashews and let them sizzle.
Stir in the semolina and toast gently for 4–5 minutes until it smells warm and nutty.
Set aside to cool.
2. Mix the Batter
In a large bowl, combine:
- Roasted semolina
- Yogurt
- Vegetables
- Salt
Gradually pour in water until you get a thick, spoonable batter.
Let it rest for 10 minutes — the semolina will drink up the moisture like magic.
3. Add the Rising Agent
Just before steaming, add baking soda and mix gently.
The batter will become airy — don’t overmix!
4. Steam the Cakes
Grease your idli molds or small ramekins.
Fill each one ¾ full.
Steam for:
- 12–14 minutes in a steamer
- 15 minutes in an Instant Pot (steam mode, no pressure)
Let them rest for 2 minutes before unmolding.
And there they are — soft, fluffy, golden breakfast cakes ready to devour.
🌿 Tips & Variations
- Make it spicy: Add crushed black pepper or red chili flakes.
- Make it cheesy: Fold in cheddar or mozzarella for a fun twist.
- Veggie boost: Add spinach, zucchini, corn, or bell peppers.
- Kid-friendly: Skip the chilies and add a tiny pinch of sugar — my niece claims it tastes “like a savory cupcake.”
- Extra soft: Add a spoon of yogurt more if you like ultra-fluffy cakes.
🍽️ Serving & Storage Tips
- Serve with coconut chutney, mint yogurt dip, or even plain Greek yogurt.
- A drizzle of melted ghee on top makes them irresistible.
- Store leftovers in an airtight container for up to 2 days.
- Reheat by steaming for 2–3 minutes — they turn fluffy again!
- Freezer-friendly: Store up to 1 month and re-steam when ready.
🧾 Golden Semolina Breakfast Cakes (Recipe Card)
Ingredients
Method
- Roast semolina with ghee, mustard seeds & cashews for 4–5 minutes.
- Mix semolina with yogurt, vegetables & salt.
- Add water slowly until thick batter forms. Rest for 10 minutes.
- Add baking soda and mix gently.
- Steam 12–14 minutes until fluffy and cooked through.
- Serve warm with chutney or yogurt dip.
Notes
- If using Cream of Wheat, use the fine variety.
- Baking powder works if you’re out of baking soda — just increase to ¾ tsp.
- The batter should be thick like muffin batter, not runny.
❓ Frequently Asked Questions (FAQs)
1. Can I make these without yogurt?
Yes! Replace yogurt with 3–4 tbsp lemon juice and water.
They’ll be slightly less creamy, but still delicious.
2. Can I skip mustard seeds or cashews?
Absolutely — my brother hates mustard seeds, so I’ve made this plenty of times without them. Still great!
3. Can I add cheese?
Oh yes. Add ¼ cup shredded cheddar to make kid-approved cheesy cakes.
4. Can I make the batter the night before?
You can, but the texture may become too thick.
If doing this, add yogurt at night and baking soda in the morning.
5. What if I don’t have a steamer?
Use:
- Instant Pot (steam mode)
- A large pot with a trivet
- Even a deep pan with a lid works!
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