Delicious Poha, Semolina, and Curd Pancakes for a Quick Breakfast
Poha, Semolina, and Curd Pancake Recipe
Poha, Semolina (Sooji), and Curd Pancake Recipe: Every morning, many families face the dilemma of what to prepare for breakfast. When time is limited or a change from the usual poha, upma, or parathas is desired, this recipe featuring poha, semolina, and curd becomes an excellent choice. It requires minimal oil and allows for the addition of your favorite vegetables. In this recipe from ‘Swad By Kiran’, poha is rinsed and then soaked with semolina and curd.
The mixture is then blended into a smooth batter, to which sautéed vegetables are incorporated. Cooking it covered on low heat ensures that the pancake remains soft inside while achieving a slight crispiness on the outside. This dish can be served in various ways, whether packed in children's lunchboxes or enjoyed alongside morning tea.
**Creating the Base with Poha, Semolina, and Curd**
Begin by washing one cup of poha twice in clean water. Next, mix in half a cup of semolina and half a cup of fresh curd, ensuring the curd is not overly sour. Cover the mixture and let it rest for 8 to 10 minutes, allowing the poha and semolina to absorb moisture from the curd and soften. After resting, transfer the mixture to a blender, adding 2 to 3 tablespoons of water as necessary, and blend until smooth. Pour the batter into a bowl and season with salt to taste. The desired consistency should resemble that of dosa or uttapam batter; too thin a batter may be difficult to spread, while a thick one won't cook evenly.
**Enhancing Flavor and Color with Vegetables**
Heat about a teaspoon of oil in a pan and add half a teaspoon of cumin seeds. Once the seeds start to crackle, incorporate finely chopped onion, green chili, capsicum, and grated carrot. Sauté the vegetables on high heat for just 1 to 2 minutes; they should not be fully cooked. Add the sautéed vegetables to the batter along with some finely chopped fresh coriander. This not only boosts the flavor but also enhances the visual appeal of the dish. Feel free to include peas, corn, or any other vegetables you have on hand.
Add Soda for a Fluffy Texture
To achieve light and fluffy pancakes, incorporate a pinch of baking soda or a bit of fruit salt into the batter just before cooking. Avoid over-mixing after adding the soda; a gentle stir in one direction is sufficient. It’s best to use the batter immediately after adding the soda rather than letting it sit.
Cook Covered on Low Heat
Preheat a non-stick pan or tawa and lightly grease it with oil. Pour two large spoonfuls of batter onto the pan and shape it into a small, round pancake using the back of the spoon; avoid spreading it too thin. Cover the pan and cook on low heat for about 2 to 3 minutes. When the top surface appears dry and the edges look slightly cooked, flip the pancake. Cook the other side on medium heat for 1 to 2 minutes, adding a little oil around the edges if necessary. The pancake is ready when both sides are a light golden color.
Serve with Chutney
Enjoy the hot Poha-Semolina (Sooji) pancakes with peanut chutney, coconut chutney, or tomato-garlic chutney. This recipe is perfect for busy mornings, as preparing the batter and vegetables takes minimal time. You can adjust the oil quantity to your liking and even enhance the flavor by using leftover vegetables from your fridge. In essence, it utilizes common breakfast ingredients but presents them in a unique way, offering a fresh taste.
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