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Sooji ka Nashta (Semolina Pancake Breakfast Recipe)

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favorite recipes with his online readers.

Semolina Pancakes

Semolina Pancakes

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.

Cook Time

Prep timeCook timeReady inYields

20 min

1 hour

1 hour 20 min

4 pancakes

Ingredients

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

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

For frying:

  • 1 to 1 1/2 teaspoons oil per pancake

Instructions

  1. In a mixing bowl, add the sooji, dahi, and water. Stir until well combined. Cover and let it rest for 30 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Devika.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Doris.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Pamela.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thanks for the kind words, Peggy.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Miebakagh.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thanks for the input, Bill.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you, Flourish.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on August 21, 2020:

Thank you for appreciating, JEREMIAH.

Devika Primić from Dubrovnik, Croatia on August 19, 2020:

I watched the video and learned how to prepare the mint chutney recipe. You have enlightened me about the pancake recipe and is interesting to know more of your videos.

Doris James MizBejabbers from Beautiful South on August 17, 2020:

Those look very good, Rajan, but I would have to substitute buckwheat, almond flour or one of the commercial gluten-free flours. My mom made what she called "potato cakes" that were very good. This was our previous life in BC (before Celiac). Some people call them potato pancakes. They aren't stuffed and we at them as a side dish with meat or as part of a veggie dinner.

Pamela Oglesby from Sunny Florida on August 17, 2020:

This is another recipe that sounds good but I woud probably use a bit less curry. Thank you, Rajan.

Peggy Woods from Houston, Texas on August 17, 2020:

You must be the pancake king in your home! You give us recipes for so many of them that contain yummy-sounding ingredients. Your photo of the finished product made me wish I could reach into the screen and taste it.

Miebakagh Fiberesima from Port Harcourt, Rivers State, NIGERIA. on August 17, 2020:

Rajah, this is a wonder breakfast diet. I'll try it. Much thanks.

Bill Holland from Olympia, WA on August 17, 2020:

In America, it's pancakes and maple syrup. Yum!!!!

FlourishAnyway from USA on August 17, 2020:

You are quite the cook. I like most things with potatoes and these look beautiful as well.

JEREMIAH MWANIKI KILUNDA from Nairobi on August 17, 2020:

Your foods are always amazing. Can I place my order? Nice job.