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

Ingredient Substitutions

• Instead of Chana dal (split Bengal gram): Toor dal (split pigeon peas), Moong dal (split green gram)
• Instead of Ginger‑garlic‑green chili paste: Ginger‑garlic paste, Fresh ginger and garlic minced separately
• Instead of Onion: Shallots, Leeks (white part only)
• Instead of Fresh coriander leaves: Cilantro, Fresh parsley (different flavor)
• Instead of Fine semolina (suji/rava): Coarse semolina (will need longer cooking), Ground wheat flour (changes texture)
• Instead of Oil: Ghee (adds richer flavor), Vegetable oil
• Instead of Salt: Sea salt, Rock salt
• Instead of Sesame seeds: Poppy seeds, Flax seeds
• Instead of Dry red chili: Red chili flakes, Paprika (for color only)
• Instead of Coriander seeds: Ground coriander powder
• Instead of Cumin seeds: Ground cumin
• Instead of Black pepper: White pepper
• Instead of Coriander powder (dhaniya powder): Fresh cilantro (adds green flavor but less intense)
• Instead of Chaat masala: Amchur powder + a pinch of black salt
• Instead of Ajwain (carom seeds): A pinch of fennel seeds
• Instead of Oil for pan‑frying (optional): Ghee, Butter

Equipment Needed

• Large bowl
• Fine mesh strainer or colander
• Food processor / hand chopper
• Saucepan or deep pan
• Stirring spoon / spatula
• Steamer basket or idli steamer
• Skillet / non‑stick pan (for optional crisping) (optional)
• Measuring cups & spoons
• Knife & cutting board

Critical Steps — Do Not Skip

• Soaking the chana dal long enough to become soft.
• Blending the dal to a fine paste without adding excess water.
• Cooking the semolina quickly on low heat to avoid a dry, grainy texture.
• Covering the semolina dough while it cools to trap steam.
• Steaming the patties for the correct time (8‑10 min) – over‑steaming leads to sogginess.

Chef Tips from the Video

• Toast the coriander and cumin seeds briefly before grinding for a deeper aroma.
• For extra flavor, add a pinch of asafoetida (hing) to the semolina water.
• Serve with a drizzle of tamarind-date chutney for a sweet‑sour contrast.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet or microwave.

Freezer: Freeze individually wrapped patties for up to 1 month. Thaw in the fridge and re‑steam or pan‑fry.

Room temperature: Not recommended beyond 2 hours due to moisture.

Make-Ahead Tips

• Soak the chana dal a day before and keep it refrigerated.
• Prepare the semolina dough, shape patties, and store them in the fridge; steam when ready.
• The stuffing can be made in bulk and kept refrigerated for up to 2 days.