Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.
Sooji ka nashta are potato stuffed savoury semolina pancakes that are not only visually beautiful but also delightfully yummy. Very easy to prepare, these pancakes can be served with any dip or chutney of your choice for a lovely breakfast.
|Prep time||Cook time||Ready in||Yields|
1 hour 20 min
For the batter:
- 1 cup sooji (semolina), fine variety
- 1/2 cup dahi (yoghurt)
- 1/2 cup water
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup (or as needed) water, to thin the batter after resting
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For the stuffing:
- 1-2 teaspoons vegetable oil
- 1/4 teaspoon rai (mustard seeds)
- 1/2 teaspoon jeera (cumin seeds)
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 8-10 kadi patta (curry leaves)
- 1 teaspoon ginger-garlic paste
- 2 medium potatoes, boiled, peeled, and mashed
- 1/2 teaspoon salt
- 1/4 teaspoon garam masala
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon amchur (mango powder)
- 1/2 teaspoon coriander powder
- 1 to 1 1/2 teaspoons oil per pancake
- In a mixing bowl, add the sooji, dahi, and water. Stir until well combined. Cover and let it rest for 30 minutes.
- While the batter is resting, prepare the stuffing. Keep a nonstick pan on low-medium heat and add 1-2 tsp oil. Let it heat up.
- To the pan, add the rai and jeera and saute until the rai crackles. Add the onion and green chilli and saute until the onion turns light pink. Add the chopped kadi patta and ginger-garlic paste. Saute for about 1 minute.
- Add the boiled and mashed potatoes and mix well. Reduce the heat to low and add the salt, garam masala, red chilli powder, turmeric powder, amchur, and coriander powder. Stir until the ingredients mix well and cook for about 2 minutes. Raise heat to low-medium. Transfer the mixture to a plate, spread it out, and let it cool down.
- Keep a non-stick pan on medium heat. Add about 1 tsp oil and spread it. When the oil is hot, reduce the heat to low and pour about 1-2 ladlefuls of batter into the pan. Take 1/4 of the stuffing, shape into a flat patty, keep it in the centre of the poured batter, and pour a little batter over this to cover the patty. Cover with a lid and cook for about 4 minutes until the underside is golden.
- Remove the lid, spread a little oil on the pancake and flip it. Cover it and cook for about 3 minutes until cooked golden on the other side, too.
- Once all the pancakes are ready, slice each into two and serve with mint chutney and tomato ketchup.
Sooji ka Nashta (Semolina Pancake Breakfast Recipe)
© 2020 Rajan Singh Jolly