Delicious Poha-Sooji Pancakes: A Healthy Breakfast Option

Looking for a quick and healthy breakfast option? Try these Poha-Sooji pancakes, made with flattened rice and semolina, combined with yogurt and vegetables. This recipe offers a delightful twist on traditional ingredients, ensuring a crispy exterior and soft interior. Perfect for breakfast or as a light snack, these pancakes are easy to prepare and require minimal oil. Serve them with your favorite chutney for a delicious meal that will refresh your morning routine. Read on to discover the full recipe and tips for perfect pancakes!

By Narendra Chaudhary Sep 17, 2026, 16:15 IST

Poha-Sooji Pancake Recipe

When it comes to breakfast, finding a quick yet different dish can be a challenge. Poha (flattened rice) and sooji (semolina) are common ingredients in many kitchens, but when combined with yogurt and vegetables, they create a delightful flavor. This recipe is perfect for those looking to avoid fried foods.

These pancakes, made with poha, sooji, and yogurt, have a crispy exterior and a soft interior. Incorporating vegetables like onions, carrots, and capsicum not only enhances the taste but also adds visual appeal.

**Preparing the Batter**
To make the batter, rinse one cup of poha twice in clean water. Then, mix in half a cup of sooji and half a cup of fresh yogurt. Cover this mixture and let it rest for 8 to 10 minutes, allowing the poha and sooji to absorb moisture and soften. After resting, blend the mixture with 2 to 3 tablespoons of water until smooth. Transfer the batter to a bowl and season with salt.

**Consistency of the Batter**
The batter should be slightly thicker than dosa or uttapam batter, ensuring it spreads easily in the pan while remaining soft inside.

**Adding Vegetables for Flavor and Color**
Heat a teaspoon of oil in a pan and add half a teaspoon of cumin seeds. Once they crackle, add finely chopped onions, green chilies, capsicum, and grated carrots. Sauté for 1 to 2 minutes, just enough to reduce their raw taste while keeping their flavor intact. Mix the sautéed vegetables into the batter along with some chopped fresh coriander for added flavor and color.

**Incorporating Baking Soda for Softness**
For a spongy texture, add a pinch of baking soda or fruit salt just before cooking. Mix gently in one direction and cook immediately to maintain the batter's fluffiness.

**Cooking the Poha Pancakes with Minimal Oil**
Heat a non-stick pan or *tawa* and lightly grease it. Pour about two tablespoons of batter and spread it into a round shape, keeping it slightly thick. Cover with a lid and cook on low heat for 2 to 3 minutes to ensure thorough cooking. Once the top appears dry, drizzle oil around the edges and flip the pancake, cooking the other side for 1 to 2 minutes until golden and crispy.

**Serving Suggestions**
Enjoy the hot Poha-Sooji pancakes with peanut chutney, coconut chutney, or tomato-garlic chutney. These pancakes are not only a great breakfast choice but also make for a light snack in the evening. With minimal oil and common ingredients, they offer a refreshing twist to your breakfast routine.