Stories
Suji & Dahi Breakfast: Steamed for Spongy, Griddled for Crispy, Double Taste with Less Oil.
N
News18•22-09-2026, 10:55
Suji & Dahi Breakfast: Steamed for Spongy, Griddled for Crispy, Double Taste with Less Oil.
- •Quick, light, and flavorful breakfast perfect for busy mornings, offering a unique taste.
- •Blend semolina, yogurt, and water into a smooth batter, then add cumin, salt, sugar, and oil.
- •For a spongy texture, add Eno to the batter and immediately spread it onto a greased plate for steaming.
- •Steam the batter in a kadhai over boiling water for 15 minutes until soft and spongy.
- •Enjoy the soft steamed pieces with chutney, or pan-fry them for a crispy exterior.
Key Questions Answered
To prepare the smooth batter, you need 1 cup of semolina (suji), half a cup of yogurt (dahi), and half a cup of water. Additional ingredients mixed into the batter include 1 teaspoon of cumin, salt to taste, 1 teaspoon of powdered sugar, 1 teaspoon of oil, and half a teaspoon of Eno.
The breakfast is first cooked by steaming. After mixing the ingredients and adding Eno to the batter, it is spread onto a greased plate and placed inside a deep kadhai over boiling water to steam on a medium flame for about 15 minutes.
Yes, if you prefer a crispy texture, you can lightly roast the steamed pieces on a griddle with a small amount of oil until light golden spots appear on both sides. This creates a crispy outer layer while keeping the inside soft.
