🧾 Ingredients • 1 cup sooji (rava / semolina) • ½ cup curd (yogurt) • ½ cup water (adjust as needed) • 1/2 cup grated carrot 🥕 • 1 small onion (finely chopped) • 1–2 green chilies (finely chopped) • 1/4 tsp asafoetida • 1 tbsp coriander leaves (chopped) • Salt to taste • ¼ tsp baking soda or ENO (fruit salt) • Oil or ghee for cooking ⏳ Preparation
➡️Make Batter • Mix sooji, curd, and water. • Let it rest for 10–15 minutes so the sooji softens. • In a pan heat some oil, add mustard seeds, cumin seeds, Chana dal and Urad dal. . Add chopped onion and saute it, now add carrot, curry leaves , asafoetida and coriander leaves . . Let it cool this , and then add in sooji batter along with salt. • Mix well—batter should be thick but pourable. ➡️Add Leavening • Just before cooking, add baking soda or ENO. • Mix gently—batter will become slightly fluffy. ➡️Heat a pan and lightly grease it. ➡️Pour a ladle of batter (don’t spread much). ➡️Keep it thick like a pancake. ➡️Drizzle oil/ghee around. ➡️Cover and cook on medium-low heat. ➡️Flip and cook the other side till golden.
🥥 Coconut Chutney Recipe Ingredients • 1/2 cup fresh grated coconut 🥥 • 4 tbsp roasted chana dal (dalia) and 4 tbsp peanuts • 1 green chilli • 1 small piece ginger • Salt to taste • ¼–½ cup water (adjust consistency) Method : Roast peanuts, Chana dal for few minutes until it changes colour then coconut, green chilies, ginger, salt, and water to a mixer. • Grind into a smooth or slightly coarse paste (your choice). • Transfer to a bowl.
🌿 Tempering (Tadka) Ingredients: • 1 tbsp oil • ½ tsp mustard seeds • 1–2 dry red chilies • 6–8 curry leaves • 1/4 tsp Chana dal and Urad dal Method: • Heat oil in a small pan. • Add mustard seeds, dal and let them splutter. • Add red chilies, curry leaves. • Pour this tempering over the chutney.
🧾 Ingredients • 1 cup sooji (rava / semolina) • ½ cup curd (yogurt) • ½ cup water (adjust as needed) • 1/2 cup grated carrot 🥕 • 1 small onion (finely chopped) • 1–2 green chilies (finely chopped) • 1/4 tsp asafoetida • 1 tbsp coriander leaves (chopped) • Salt to taste • ¼ tsp baking soda or ENO (fruit salt) • Oil or ghee for cooking ⏳ Preparation
➡️Make Batter • Mix sooji, curd, and water. • Let it rest for 10–15 minutes so the sooji softens. • In a pan heat some oil, add mustard seeds, cumin seeds, Chana dal and Urad dal. . Add chopped onion and saute it, now add carrot, curry leaves , asafoetida and coriander leaves . . Let it cool this , and then add in sooji batter along with salt. • Mix well—batter should be thick but pourable. ➡️Add Leavening • Just before cooking, add baking soda or ENO. • Mix gently—batter will become slightly fluffy. ➡️Heat a pan and lightly grease it. ➡️Pour a ladle of batter (don’t spread much). ➡️Keep it thick like a pancake. ➡️Drizzle oil/ghee around. ➡️Cover and cook on medium-low heat. ➡️Flip and cook the other side till golden.
🥥 Coconut Chutney Recipe Ingredients • 1/2 cup fresh grated coconut 🥥 • 4 tbsp roasted chana dal (dalia) and 4 tbsp peanuts • 1 green chilli • 1 small piece ginger • Salt to taste • ¼–½ cup water (adjust consistency) Method : Roast peanuts, Chana dal for few minutes until it changes colour then coconut, green chilies, ginger, salt, and water to a mixer. • Grind into a smooth or slightly coarse paste (your choice). • Transfer to a bowl.
🌿 Tempering (Tadka) Ingredients: • 1 tbsp oil • ½ tsp mustard seeds • 1–2 dry red chilies • 6–8 curry leaves • 1/4 tsp Chana dal and Urad dal Method: • Heat oil in a small pan. • Add mustard seeds, dal and let them splutter. • Add red chilies, curry leaves. • Pour this tempering over the chutney.
2 Comments
🥞 Sooji Bun Dosa (Instant Recipe)
🧾 Ingredients
• 1 cup sooji (rava / semolina)
• ½ cup curd (yogurt)
• ½ cup water (adjust as needed)
• 1/2 cup grated carrot 🥕
• 1 small onion (finely chopped)
• 1–2 green chilies (finely chopped)
• 1/4 tsp asafoetida
• 1 tbsp coriander leaves (chopped)
• Salt to taste
• ¼ tsp baking soda or ENO (fruit salt)
• Oil or ghee for cooking
⏳ Preparation
➡️Make Batter
• Mix sooji, curd, and water.
• Let it rest for 10–15 minutes so the sooji softens.
• In a pan heat some oil, add mustard seeds, cumin seeds, Chana dal and Urad dal.
. Add chopped onion and saute it, now add carrot, curry leaves , asafoetida and coriander leaves .
. Let it cool this , and then add in sooji batter along with salt.
• Mix well—batter should be thick but pourable.
➡️Add Leavening
• Just before cooking, add baking soda or ENO.
• Mix gently—batter will become slightly fluffy.
➡️Heat a pan and lightly grease it.
➡️Pour a ladle of batter (don’t spread much).
➡️Keep it thick like a pancake.
➡️Drizzle oil/ghee around.
➡️Cover and cook on medium-low heat.
➡️Flip and cook the other side till golden.
🥥 Coconut Chutney Recipe
Ingredients
• 1/2 cup fresh grated coconut 🥥
• 4 tbsp roasted chana dal (dalia) and 4 tbsp peanuts
• 1 green chilli
• 1 small piece ginger
• Salt to taste
• ¼–½ cup water (adjust consistency)
Method : Roast peanuts, Chana dal for few minutes until it changes colour then coconut, green chilies, ginger, salt, and water to a mixer.
• Grind into a smooth or slightly coarse paste (your choice).
• Transfer to a bowl.
🌿 Tempering (Tadka)
Ingredients:
• 1 tbsp oil
• ½ tsp mustard seeds
• 1–2 dry red chilies
• 6–8 curry leaves
• 1/4 tsp Chana dal and Urad dal
Method:
• Heat oil in a small pan.
• Add mustard seeds, dal and let them splutter.
• Add red chilies, curry leaves.
• Pour this tempering over the chutney.
🥞 Sooji Bun Dosa (Instant Recipe)
🧾 Ingredients
• 1 cup sooji (rava / semolina)
• ½ cup curd (yogurt)
• ½ cup water (adjust as needed)
• 1/2 cup grated carrot 🥕
• 1 small onion (finely chopped)
• 1–2 green chilies (finely chopped)
• 1/4 tsp asafoetida
• 1 tbsp coriander leaves (chopped)
• Salt to taste
• ¼ tsp baking soda or ENO (fruit salt)
• Oil or ghee for cooking
⏳ Preparation
➡️Make Batter
• Mix sooji, curd, and water.
• Let it rest for 10–15 minutes so the sooji softens.
• In a pan heat some oil, add mustard seeds, cumin seeds, Chana dal and Urad dal.
. Add chopped onion and saute it, now add carrot, curry leaves , asafoetida and coriander leaves .
. Let it cool this , and then add in sooji batter along with salt.
• Mix well—batter should be thick but pourable.
➡️Add Leavening
• Just before cooking, add baking soda or ENO.
• Mix gently—batter will become slightly fluffy.
➡️Heat a pan and lightly grease it.
➡️Pour a ladle of batter (don’t spread much).
➡️Keep it thick like a pancake.
➡️Drizzle oil/ghee around.
➡️Cover and cook on medium-low heat.
➡️Flip and cook the other side till golden.
🥥 Coconut Chutney Recipe
Ingredients
• 1/2 cup fresh grated coconut 🥥
• 4 tbsp roasted chana dal (dalia) and 4 tbsp peanuts
• 1 green chilli
• 1 small piece ginger
• Salt to taste
• ¼–½ cup water (adjust consistency)
Method : Roast peanuts, Chana dal for few minutes until it changes colour then coconut, green chilies, ginger, salt, and water to a mixer.
• Grind into a smooth or slightly coarse paste (your choice).
• Transfer to a bowl.
🌿 Tempering (Tadka)
Ingredients:
• 1 tbsp oil
• ½ tsp mustard seeds
• 1–2 dry red chilies
• 6–8 curry leaves
• 1/4 tsp Chana dal and Urad dal
Method:
• Heat oil in a small pan.
• Add mustard seeds, dal and let them splutter.
• Add red chilies, curry leaves.
• Pour this tempering over the chutney.