Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives and artificial colors.
Have You Ever Had This Amazing Indian Breakfast Food?
Normal semolina dumplings are a healthy and easy-to-make breakfast. But when these same dumplings are pan-fried, they become super delicious, and everyone loves them. Though making them takes a bit more time, the pan-frying stage is definitely worth your while. Try this flavorful fried breakfast recipe for a to liven up your morning. Eat them with a spicy coconut chutney or sauce of your choice.
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- 1 1/2 heaped cups wheat semolina
- 1 cup or more yogurt or curds, moderately sour
- salt to taste, for the batter
- 1/2 tsp red chili powder
- 1/4 tsp salt
- 1/4 tsp fruit salt or baking soda, for the batter
- 2 tbsp oil, for tempering-pan frying
- 1/2 tsp mustard seeds
- 1/2 tsp white lentil
- 10 curry leaves
- 2 pinches hing
- Put the wheat semolina in a mixing bowl and add the yogurt or curd and salt. Ensure that the curd is not cold when you add it. If using refrigerated curd, keep it at room temperature at least for two hours before mixing it with the semolina. Cold curd makes for less fluffy dumplings.
- Mix the ingredients together well, then put the bowl aside for 15 minutes. During this time, the semolina will absorb moisture and the batter will become a bit dry.
- Add some water and mix to get the proper consistency. The batter should be as thick as normal idli batter.
- Get your steamer/cooker ready for steam-cooking.
- Add the fruit salt and gently mix it once. Pour the batter into the greased idli moulds. Arrange the plates and place them inside the steamer for cooking. Set the heat at medium-high and steam cook for 10 minutes.
- Open the steamer lid and take out the idli plates. Remove the dumplings once they have cooled slightly and collect them in a container. Cut each idli in half.
- Mix the red chili powder and salt, then sprinkle this mix on the idli slices. Toss the container to ensure uniform coating.
- Heat oil in a deep-bottomed pan and throw in the mustard seeds. Let them crackle. Add the white lentils, hing, and curry leaves, and sauté till the lentils become golden.
- Pour the spicy semolina dumpling slices into the pan and turn off the fire. Toss the pan to ensure all of the dumplings get an equal coating of oil and tempering.
- Your pan-fried semolina dumplings are ready to serve! Eat them hot with a spicy coconut chutney or any other chutney/sauce.