Veggies loaded Sooji Bites

For the batter :

Fine semolina ( Sooji/Rava)  - 1 cup,
Unflavored Yogurt - 1 cup
Any veggies grated / small pieced : corn, peppers, garlic, onion, tomato, Spinach, Spring onions, Coriander leaves - 1 cup

Additional Veggies that you can use : Grated potato, carrot, cauliflower , beetroot, green peas or paneer as well.

Kasuri methi - 2-3 tablespoons


Garam Masala - 2 table spoons
red chilli powder - per taste
Salt - Per taste
Lemon pepper powder - 2 tablespoons


Add all grated veggies 🌶 and garam masala(optional), and add tadka of kadi patta and mustard.


Today I added some coriander and mint chutney to the batter too.. so very flavorful and green color dominated my batter.

Let it sit for some time and add water to make the consistency a little thicker than our regular pancake / chilla batter, this should resemble more like a cake batter, see video below .. Add water to get the right consistency,

Pour 2-3 spoonfuls of the batter in the non stick pan a ( around 1- 1 1/2 inch height ), spraty with canola/avacado oil on both sides and cover it with a lid and cook on slow / medium flame till golden roast on both sides .. add crushed red pepper on top and cut into 4 pieces

Can add eno.. or baking powder in the batter for more fluffiness. but without that the recipe is equally tasty!
Sprinkle Himalayan salt on top per taste.

                                                                           

                                     

Tangy Chutney (Dip) to go with Dosa / Idli

Finally here comes the recipe for my tangy chutney with a twist, it is a little non traditional... but I'm sure a little variation is what you can experiment with!

Ingredients: 1/2 cup of split Chana Dal soaked in water for 15 min and then slightly roasted 1/2 Cup of skinless Roasted Peanuts 1/2 Cup of Grated fresh Coconut Tamarind Paste - 1/2 teaspoon Handful of finely chopped coriander leaves (Optional)

Seasoning: Sugar - 2 teaspoons 1 small Lemon / 4 teaspoons of Lemon Juice Salt - 2-3 teaspoons to taste 1 teaspoon Pepper Flakes

For the Indian Tadka: Black Mustard seeds - 3 teaspoons Indian Curry leaves One pinch of Hing 1 teaspoon of Kasmiri Mirch powder (any other red chilli powder will also do) 2 Dry Red chilly Finely chopped Garlic (Optional)

Note :
Cup of grated fresh coconut can be substituted with store bought non-sweet coconut flakes.Handful of finely chopped coriander leaves can be mixed in the mixer to give it a green earthy flavour. Sometimes I also put a spoon of tangy yogurt in the mix to make it more smooth.

Mix all dry ingredients together in a bowl and transfer to a mixer/blender. Pour 2 cups of water (Adjust according to the consistency of the Chutney you want).
Mix for 10-15 minutes till it is finely blended and then carefully take it out in a serving bowl.

In a small Tadka Kadai put 3-4 tea-spoon of Sunflower Oil. When the Oil is hot , put all the tadka ingredents and pull the kadai off heat. Pour this over the Chutney and mix it well.

Pour the seasoning on the mixed chutney and mix it well. Taste a small amount to get a flavour of the chutney for seasoning. Ajust according to your flavour.

This tastes awesome with my favourites Idli / Dosa . See you all with my next recipe - Sambhar !

Enjoy this and keep smiling :-)

-Pallavi