Steamed Chickpea Dal & Semolina Patties (Healthy Breakfast)

Ingredients

• 1 cup Chana dal (split Bengal gram) (Soaked for at least 2 hours or overnight, then drained)
• 1 tablespoon Ginger‑garlic‑green chili paste (Finely minced or blended; can use store‑bought ginger‑garlic paste plus 1 green chili, finely chopped)
• 1 small Onion (Coarsely chopped, not finely diced – adds texture to stuffing)
• 2 tablespoons Fresh coriander leaves (Roughly chopped)
• 1 cup Fine semolina (suji/rava) (Preferably fine grade for smooth dough)
• 3 cups Water (For cooking semolina; use clean drinking water)
• 1 teaspoon Oil (Just a few drops to keep semolina from sticking and to keep it moist)
• 1 teaspoon Salt (Adjust to taste)
• 1 teaspoon Sesame seeds (Adds subtle nuttiness to the dough)
• 1 piece Dry red chili (Broken into small pieces; optional for extra heat)
• 1 teaspoon Coriander seeds (Lightly toasted and coarsely ground)
• 1 teaspoon Cumin seeds (Lightly toasted)
• ½ teaspoon Black pepper (Freshly ground)
• 1 teaspoon Coriander powder (dhaniya powder) (For flavor)
• 1 teaspoon Chaat masala (Adds tangy spice; optional)
• ½ teaspoon Ajwain (carom seeds) (Helps digestion, added to semolina water)
• 1 tablespoon Oil for pan‑frying (optional) (Use a non‑stick skillet; adjust for desired crispness)

Instructions

1. Soak the chana dal

   Rinse 1 cup chana dal, place in a bowl, cover with water and soak for at least 2 hours (or overnight) until soft.

   Time: PT2H

2. Drain and blend the dal

   Drain the soaked dal in a fine‑mesh strainer. Transfer to a food processor or chopper. Add 1 Tbsp ginger‑garlic‑green‑chili paste and pulse until the mixture is a fine, almost paste‑like consistency.

   Time: PT10M

3. Add onion and coriander to the blend

   Stir in the coarsely chopped onion and fresh coriander leaves by hand. Mix just until combined; the onion should still be visible.

   Time: PT5M

4. Season the stuffing

   To the dal mixture add 1 tsp coriander seeds, 1 tsp cumin seeds, 1 dry red chili (broken), ½ tsp black pepper, 1 tsp coriander powder, 1 tsp chaat masala, and salt to taste. Mix thoroughly until the mixture holds together like a soft ball.

   Time: PT5M

5. Prepare the semolina dough

   In a saucepan, combine 3 cups water, 1 tsp oil, 1 tsp salt, 1 tsp sesame seeds, 1 dry red chili (crushed), 2 Tbsp chopped coriander, and ½ tsp ajwain. Bring to a gentle boil over medium heat.

   Time: PT5M

   Temperature: Medium heat

6. Cook the semolina

   Reduce heat to low. Quickly stir in 1 cup fine semolina, moving continuously to avoid lumps. Cook for about 3‑4 minutes until the mixture becomes a smooth, fluffy dough that pulls away from the pan.

   Time: PT5M

   Temperature: Low heat

7. Cool and mash the dough

   Transfer the hot dough to a clean bowl, cover with a lid, and let it cool for 5 minutes. Once warm, mash gently with a spoon or your hand to achieve an even, pliable consistency.

   Time: PT5M

8. Shape patties with stuffing

   Divide the dough into 2 equal portions (~65 g each). Flatten each portion into a small disc, place about 30 g of the dal stuffing in the centre, bring the edges together and seal, then gently flatten to a patty about 1 cm thick.

   Time: PT10M

9. Steam the patties

   Arrange the patties in a steamer basket, leaving a little space between them. Steam over boiling water for 8‑10 minutes (do not exceed 12 minutes).

   Time: PT10M

   Temperature: Steam (100°C)

10. Optional: Pan‑fry for crispness

    Heat 1 Tbsp oil in a non‑stick skillet over medium heat. Gently place the steamed patties and fry 2‑3 minutes per side until golden brown and slightly crisp.

    Time: PT5M

    Temperature: Medium heat

11. Serve

    Serve hot with green chutney, yogurt, or a squeeze of lemon. Enjoy as a nutritious breakfast or snack.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

35 g

Fat

8 g

Fiber

5 g