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  • 2 Large Riped bananas mashed

  • 1/4 cup melted coconut oil

  • 1/4 cup Maple syrup/Agave syrup

  • 1/4 cup Coconut sugar ( or any other sweetener of your choice)

  • 2 Chia eggs (2 tbsp chia seeds + 5 tbsp water)

  • 1/2 cup non- dairy milk of your choice (Room temperature)

  • 1 tsp Vanilla extract

  • 1 cups Gluten free oat flour

  • 1/2 cup Almond flour or Coconut flour

  • 1 cup Rolled oats

  • 1/4 cup Dark Chocolate chips

  • 1/4 tsp Nutmeg or cinnamon

  • 1tsp baking powder

  • 1/2 tsp baking soda

  • 1/4 tsp Salt


  • Preheat the oven to 325 degree Fahrenheit. Line a 12 muffin pan with muffin liners. Set aside.

  • In a large mixing bowl add mashed bananas(1cup), maple syrup or agave syrup whatever you have in hand, coconut oil, coconut sugar, chia eggs, non dairy milk and vanilla extract.

  • Add all the dry ingredients in a separate bowl. ( Oat flour, baking powder, Almond flour, Nutmeg or cinnamon (your choice), salt, baking powder, baking soda and rolled oats. Mix it well.

  • Mix all the dry ingredients into wet mix, whisk together until incorporated, make sure no flour patches remain. Add chocolate chips.

  • With a ice cream scooper, divide the batter evenly into the prepared muffin tray. Sprinkle the tops with coconut or brown sugar and chocolate chips.

  • Bake at 350 degree Fahrenheit for 25-30 minutes or until a toothpick inserted in the centre comes out clean.

  • Allow To cool on a cooling rack for an hour.



  • 1/2 cup Roasted semolina (Ratio 1:3, water and semolina)

  • 1tbsp Ghee or flavourless oil

  • 8 fresh curry leaves

  • 1/2 tsp minced Garlic

  • 1/2 tsp fresh grated ginger

  • 1 Green chilli (chopped)

  • 1 Medium size onion ( finely chopped)

  • 1/2 tsp Mustard seeds

  • 1/2 tsp Chana dal

  • 1/4 cup Peanuts

  • 2 tbsp Fresh peas (optional)

  • 1 tsp Sugar

  • 1 tsp fresh lemon juice

  • Salt to taste

  • 1 1/2 cups Water

  • Coriander leaves for garnish

  • Roasted sesame seeds for garnish

  • Pinch of Asafoetida


  • In a medium size pan heat oil or ghee. Add peanuts. And fry until it’s golden and aromatic.

  • Take them out in a separate bowl and leave aside.

  • In the remaining oil or ghee add mustard seeds, allow it to crackle.

  • Then add chana dal and fry for 30 seconds. Add chana dal and urad dal and fry for 30 seconds until just golden, do not burn.

  • Add asafoetida, green chillies, grated ginger and fresh curry leaves and sauté for a minute.

  • Add onions and fry until transparent, add peas and sauté at high flame for a minute. Add salt as needed.

  • Add water. Bring it to rolling boil, set the flame at medium then add sugar and mix.

  • Gradually add roasted semolina in a stream in boiling water stirring continuously to avoid lumps.

  • Cover it with a lid and cook at low flame until all the liquid evaporates.

  • Open the lid stir once add little ghee, lemon juice, and fried peanuts. Turn off the stove. Cover it and let it rest for 5 minutes.

  • Use moulds of your choice. Grease and Fill all the moulds with hot Upma (pack firmly). Leave all the filled moulds aside for 7-8 minutes, until it sets.

  • Flip it, tap the back of the mould if doesn’t come out easily.

  • Sprinkle some roasted sesame seeds on the top. Your savoury vegetable Upma cakes are ready to serve. Enjoy it coconut dip or mint yogurt dip.



  • 1 cup Greek yogurt

  • 1/2 cup Fresh mint leaves

  • 2 Fresh green chillies

  • 1 clove of small minced garlic

  • 1 tbsp Fresh lemon juice

  • Salt and pepper to taste


  • Whisk all the ingredients together. Then cover and refrigerate at least one hour to blend the flavours.

  • Serve chilled!



  • 1cup Vanilla bean Greek yogurt

  • 1 cup Seasonal fresh fruits of your choice

  • 3 tbsp Sugarfree Homemade mixed berry chia compote

  • 1 cup Homemade Granola of your choice.


  • Layer yogurt, granola, mixed berry chia compote and fruits in a bowl. You can layer as much of each ingredient as you please. It's really a personal preference.

If you give this recipe a try, let me know what you think! Leave a comment,and don’t forget to take a picture and share it on my Facebook page or tag it #letscookwithsonal on Instagram!

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