2 cups of semolina flour
2 tablespoons of vegetable oil
1 teaspoon baking soda
1 tablespoon turmeric
1 garlic clove, crushed
1 teaspoon ginger, shredded
1 medium zucchini, shredded
⅔ cup low fat yogurt
1 teaspoon sugar
¼ cup water
2 teaspoons of black sesame seeds for garnishing
2 teaspoons of mustard seeds for garnishing
2 teaspoons of cumin seeds for garnishing
- Add the semolina flour, vegetable oil, baking soda, and 1 teaspoon of turmeric to a bowl. Season with salt and mix until even using a spatula. Add the remaining turmeric and, again, mix until even.
- Add the garlic and ginger to a bowl and mix them using a teaspoon. Add the zucchini, low-fat yogurt, sugar, and water. Mix them until even. Add the turmeric mixture and, again, mix until even.
- Fill 6 paper muffin cups with the mixture. Place them on a 6-cup muffin pan.
- Garnish with black sesame seeds, mustard seeds, and cumin seeds. Bake for 20 minutes at 350⁰F/175⁰C.