Healthy Semolina Breakfast Recipe with Minimal Oil

Struggling with breakfast ideas? Try this healthy semolina recipe that requires minimal oil and is packed with flavor. With a spicy potato filling and quick preparation, it's perfect for busy mornings. Serve it with chutney or sambar for a delightful meal. Follow our step-by-step guide to create this nutritious dish in no time!

By Narendra Chaudhary May 2, 2026, 13:27 IST

A Quick and Healthy Breakfast Option

If you often find yourself wondering what to prepare for breakfast, consider making a nutritious dish using semolina with minimal oil. This recipe resembles stuffed idli but has a unique preparation method.

The dish involves stuffing semolina with a spicy vegetable filling, slicing it, and lightly frying the pieces. It pairs well with chutney or sambar, making it a tasty and healthy breakfast option that requires very little oil. This light and quick recipe is perfect for your morning meal.

Ingredients Needed

1.5 cups semolina
½ cup yogurt
¼ teaspoon salt
1 cup water
1 packet Eno
2 tablespoons water

For the Spicy Potato Filling

1 teaspoon oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
¼ teaspoon asafoetida
10-12 curry leaves
2 finely chopped green chilies
1 medium-sized chopped onion
½ cup grated carrot
⅓ cup chopped beans
Salt to taste
¼ teaspoon turmeric powder
1 teaspoon Kashmiri red chili powder
3 medium-sized boiled and mashed potatoes
2 tablespoons chopped coriander

For Tempering

Oil, mustard seeds, curry leaves, Kashmiri red chili powder, and coriander

Preparation Method

Step 1: Prepare the Batter

In a bowl, mix semolina, yogurt, and salt. Gradually add 1 cup of water to create a smooth batter. Cover and let it sit for 10-15 minutes to allow the semolina to swell.

Prepare the Spicy Potato Filling

Heat 1 teaspoon of oil in a pan. Add mustard seeds, cumin seeds, and asafoetida. Then, add curry leaves and green chilies, sautéing them briefly. Next, add the chopped onion and cook until it turns light pink. Incorporate the grated carrot and beans, cooking for 2-3 minutes. Add salt, turmeric, and Kashmiri red chili powder, followed by the boiled potatoes. Mix well and finish with chopped coriander before turning off the heat.

Final Steps

In the batter, mix 2 tablespoons of water with Eno and gently combine. Take a greased plate and pour half of the batter. Spread the potato filling over it, then add the remaining batter on top. Place this tray in a steamer or pan and steam for 15-20 minutes. Check with a toothpick; if it comes out clean, the dish is ready.

Tempering

In a pan, heat some oil, then add mustard seeds and curry leaves. Sprinkle in a bit of Kashmiri red chili powder. Pour this tempering over the prepared dish and garnish with coriander.

Serving Suggestions

Once slightly cooled, cut into pieces and serve with coconut chutney or tomato sauce.

Watch the Video

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