Viral 15 Minutes Breakfast Recipe

Ingredients

• 1 cup Semolina (Suji) (fine grade, sifted)
• 1 cup Plain Yogurt (unsweetened, at room temperature)
• 2 tablespoons Vegetable Oil (neutral oil)
• ½ teaspoon Salt (adjust to taste)
• ¼ cup Water (lukewarm)
• ½ teaspoon Cumin Seeds (whole, for batter)
• 1 teaspoon Sugar (for batter sweetness)
• ½ teaspoon Eno Fruit Salt (adds fluffiness, add just before steaming)
• to sprinkle Red Chili Powder (optional, for color and mild heat)
• 1 cup Fresh Coriander Leaves (packed, washed)
• 2 Green Chilies (adjust to heat preference)
• 1 teaspoon Ginger (peeled and grated)
• 1 clove Garlic (peeled)
• 2 tablespoons Roasted Chana Dal (coarsely ground)
• ¼ cup Yogurt (for chutney) (plain)
• ¼ teaspoon Cumin Seeds (for chutney)
• ½ teaspoon Sugar (for chutney)
• pinch Salt (for chutney)
• pinch Black Salt (optional, for tangy flavor)
• 2 tablespoons Water (for chutney) (as needed for blending)

Instructions

1. Blend Batter

   Add semolina, yogurt, oil, salt and water to the blender. Blend until the mixture is smooth and free of lumps.

   Time: PT3M

2. Rest Batter

   Transfer the batter to a mixing bowl, cover, and let it rest for 10 minutes. This allows the semolina to swell and the batter to become airy.

   Time: PT10M

3. Prepare Coriander Chutney

   In the blender, combine coriander leaves, green chilies, ginger, garlic, roasted chana dal, yogurt, cumin seeds, sugar, salt, black salt and water. Blend to a smooth chutney.

   Time: PT4M

4. Flavor the Batter

   To the rested batter, stir in cumin seeds, sugar and the Eno fruit salt. Add a tablespoon of water and mix quickly.

   Time: PT2M

5. Grease Plate and Pour Batter

   Lightly grease the heat‑proof plate with a few drops of oil. Pour the batter evenly into the plate, smoothing the top with a spatula.

   Time: PT2M

6. Add Red Chili Sprinkle

   Sprinkle a pinch of red chili powder over the surface for color and mild heat.

   Time: PT1M

7. Steam the Batter

   Place the greased plate inside the steamer pot. Cover with a lid and steam over medium flame for 15 minutes, or until a toothpick inserted comes out clean.

   Time: PT15M

   Temperature: Medium flame

8. Cool and Cut

   Remove the plate from the steamer and let it cool for 5 minutes. Then gently lift the steamed cake and cut into bite‑size squares or diamonds.

   Time: PT5M

9. Optional Light Pan‑Fry

   Heat a non‑stick pan with a drizzle of oil, add a pinch of cumin seeds and a pinch of sambar masala. Lightly fry each side of the cut pieces for 1‑2 minutes until golden.

   Time: PT5M

   Temperature: Medium heat

10. Serve

    Arrange the steamed (or lightly fried) pieces on a serving plate and accompany with the fresh coriander chutney.

    Time: PT0M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g