Stories
Beyond Halwa: 5 Delicious Sooji Dishes You'll Crave Again and Again!
- •Sooji Cheela: An easy breakfast option, mix semolina with curd and water for batter, add chopped onion, tomato, green chili, coriander, and salt.
- •Sooji Toast: Make delicious toast by spreading a spicy semolina mixture on bread slices, mixing semolina with curd, onion, capsicum, tomato, coriander, and spices.
- •Sooji Idli: Prepare instant idli by mixing semolina with curd and water, add salt and Eno, steam in idli molds, serve with coconut chutney and sambar.
- •Sooji Cutlet: For evening snacks, try sooji cutlets by lightly roasting semolina, adding boiled potatoes, peas, carrots, onions, and spices, then pan-frying.
- •Sooji Uttapam: Make instant uttapam with a batter of semolina, curd, and water, top with onion, tomato, capsicum, and coriander, and cook on a griddle.
Key Questions Answered
You can make a sooji cheela by mixing semolina with curd and a little water to form a batter. Add finely chopped onion, tomato, green chili, green coriander, and salt to taste, then spread it on a griddle and cook from both sides. Alternatively, make sooji uttapam by pouring the batter on a griddle, topping it with vegetables, and cooking on a low flame.
To make instant semolina idli, prepare a batter by mixing semolina with curd and water as needed. Add salt and a little Eno or another leavening agent, mix immediately, pour into idli molds, and steam cook. They taste best when served with coconut chutney and sambar.
Lightly roast semolina and combine it with boiled potatoes, peas, carrots, onions, and your choice of spices. Shape the mixture into small cutlets, pan-fry them in a little oil until golden brown on both sides, and serve with green chutney.
