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Recipe for hearty semolina and potato pancakes: an alternative to traditional breakfasts
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Aaj Tak
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Recipe for hearty semolina and potato pancakes: an alternative to traditional breakfasts

When the weekend arrives, many families face a dilemma in choosing a morning meal. Daily consumption of foods such as poha, upma, or oil-fried parathas often leads to feelings of fullness and boredom. In such a situation, if you want to prepare something new, light, tasty, and nutritious for the whole family on the weekend, savory pancakes made from semolina, legume flour, and yogurt are an excellent option.

These pancakes, which are made from just one cup of semolina, a small amount of legume flour, fresh yogurt, and favorite vegetables, turn out not only to be very airy and soft but also require minimal oil during cooking. Serving these pancakes with green paste and tea guarantees that both children and adults will enjoy them and ask how to make them.

The following ingredients will be needed for preparation: 1 cup of semolina (rava), 1/2 cup of legume flour, 1/2 cup of fresh whipped yogurt, 1 cup of finely chopped vegetables (carrot, bell pepper, onion, tomato, sweet corn), 2 green peppers, and 1 inch of ginger (finely chopped), 1/2 teaspoon of cumin and fenugreek seeds, 1/2 teaspoon of turmeric and red pepper powder, 1/4 teaspoon of Eno or baking powder, 1 tablespoon of oil (for frying and greasing), salt to taste, and fresh green cilantro.

First, mix the semolina, legume flour, yogurt, salt, and the required amount of water in a bowl to obtain a slightly thick mixture. Cover this mixture and let it sit for 10 minutes so that the semolina has time to swell.

After 10 minutes, add the chopped vegetables, green pepper, ginger, turmeric, red pepper, and green cilantro to the batter. Heat 1 teaspoon of oil in a small pan and make an aromatic tempering with cumin and fenugreek, then add it to the batter. This tempering will give the pancakes a wonderful taste and aroma.

About one minute before starting to cook the pancakes, add 1/4 teaspoon of Eno or baking powder to the batter and gently stir in 1 teaspoon of water.

Grease a non-stick skillet or mini pancake press with a little oil. Pour a large spoonful of batter onto the skillet and spread it into a slightly thick layer. Set the heat to medium or low and cover with a lid, cooking for 2-3 minutes until the top surface dries and the bottom becomes golden brown. Then, grease, flip, and cook covered until crispy on the other side.

Serve the finished hot semolina and legume flour pancakes with your favorite green or ketchup sauce.

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Ragi and Potato Idli Recipe: A Quick and Tasty Breakfast
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www.aajtak.in

Ragi and Potato Idli Recipe: A Quick and Tasty Breakfast

If you want to try something delicious and healthy for breakfast, you can make ragi and potato idli. This idli is made from ragi, yogurt, and boiled potatoes. Preparation takes little time, and the taste is very pleasant. It can be served hot with coconut, sambar, or tomato chutney.

In South India, dishes from South Indian cuisine are very popular for breakfast, including idli. We will tell you a simple recipe for ragi idli with potato, which is easy to prepare even in a morning rush. Unlike regular idli, soaking rice or black lentils is not required for its preparation.

Ragi and potato idli is made based on ragi, yogurt, and boiled potatoes. To enhance the flavor, a fried mixture of mustard seeds, curry leaves, green chili, and ginger is added. Adding Eno or baking soda makes the idli soft and fluffy. A distinctive feature is that it does not require much preliminary preparation, and the batter turns out easily.

This dish can be prepared not only for breakfast but also for dinner. Its taste is further enhanced when served with coconut chutney, sambar, or tomato chutney. Below is a simple way to prepare ragi idli with potato and a list of necessary ingredients.

You will need:

  • 1 cup of ragi flour
  • 2 medium boiled potatoes
  • Half a cup of yogurt
  • Half a teaspoon of mustard seeds
  • 6-7 curry leaves
  • 1 green chili, finely chopped
  • 1 teaspoon of ginger paste
  • 1 tablespoon of oil
  • Half a teaspoon of Eno or baking soda
  • Salt to taste
  • Water as needed

First, mix the ragi flour and yogurt in a large bowl. Then, gradually add water to make a batter of medium consistency. Cover the batter and leave it for 10-15 minutes so that the ragi swells well.

Meanwhile, peel and thoroughly mash the boiled potatoes. Add the finely chopped green chili, ginger paste, and salt to taste. If desired, a little lemon juice can be added to improve the taste.

Heat the oil in a small pan. Add the mustard seeds, and when they start sizzling, add the curry leaves and some green chili. Stir the resulting aromatic tempering into the ragi batter.

Next, add the potato puree to the batter and mix all components thoroughly. If the batter becomes too thick, adjust the consistency by adding a little water.

To make the idli soft and fluffy, add half a teaspoon of Eno or a pinch of baking soda to the batter. Mix gently. Then, lightly grease the idli molds with a little oil and fill them with the batter. Place the molds in a steamer and steam for about 10-12 minutes.

After the idlis are cooked, take them out of the steamer and let them cool slightly. Then, carefully remove the idlis from the molds using a spoon. The finished ragi and potato idlis should be served hot with coconut chutney, sambar, or tomato chutney.

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