Tata Sampann Recipes: Sooji ka Nashta
Making breakfast can often be a challenge. Mornings are a time of rush in every household. Everyone is in a hurry to get to work or school. There is very little time to cook something elaborate. At the same time, breakfast is a very important meal of the day. It must be nutritious and filling. Breakfasts should give you enough energy to start your day on a bright and active note.
A great ingredient to have in your kitchen for breakfast needs is sooji. Also known as rava, this ingredient is extremely versatile. There are tons of sooji recipes that you can experiment with. Whether it is an instant dhokla or the delicious sooji ka nashta like this recipe, this ingredient ensures that you can make breakfast quickly while keeping it nutritious and wholesome.
Rava or sooji is also known as semolina; it contains high amount of protein and fibre which can slow digestion and increase the feeling of fullness between meals. It is also high in B vitamins such as thiamine and folate, which have many important roles in your body, including helping convert food into energy. It is a good source of iron and magnesium. sooji aids in digestion as well.
A touch of simple spices such as garam masala brings this Sooji ka Nashta to life. Use pure spices with natural oils like spices from the Tata Sampann range to ensure that your dishes taste perfect.
Check out this suji ka nasta recipe from Bharatz Kitchen, it is sure to become a regular breakfast dish for your family.
- 1 cup Suji, powdered in mixer
- 3/4th cup water
- ½ cup Dahi
- 1-2 tsp Oil
- 1 tsp jeera (cumin seeds)
- ½ tsp rai/sarson (mustard seeds)
- 5-7 curry leaves
- Pinch of hing
- 2 – 3 tsp peanuts
- 1 tsp Tata Sampann Urad Dal
- 1 tsp Tata Sampann Chana Dal
- 2 green chillies, finely chopped
- 1 onion, finely chopped
- ½ tsp Tata Sampann Turmeric Powder
- ½ tsp Tata Sampann Red Chili Powder
- 1 tsp Tata Sampann Coriander Powder
- 1 cup peas
- 2-3 Potatoes, boiled
- 1 tsp Tata Sampann Garam Masala
- 1 tsp Amchoor Powder (Dried mango powder)
1. Take the sooji in a mixer attachment and grind it further for about 2 minutes to make a fine powder.
2. Add ½ cup of Dahi and grind it.
3. Add ¾th cup water and grind it again.
4. Add salt, mix the batter with a spoon and grind it again to get a fine consistency. Transfer this to a bowl. You can adjust the consistency using water. Let the batter rest till the potato stuffing is made.
5. In a pan, heat some oil. Add jeera and mustard seeds followed by curry leaves.
6. Add the peanuts, chana dal and urad dal to the tadka. This will introduce a crunch to the dish.
7. Sprinkle a pinch of hing on this. Followed by green chillies and onions. Sauté the onions till they turn translucent. Do not let them turn brown.
8. Once the onions are slightly cooked, add haldi, red chilli powder, dhania powder and peas.
9. To ensure you masala doesn’t get burnt, add a dash of water
10. Mash the potatoes as you put them in the pan.
11. Sprinkle salt and mash the potatoes using a spatula.
12. Once the filling is well mixed, add garam masala and amchoor to the filling. Mix it well.
13. On a non-stick dosa pan, pour some oil and spread it using a paper towel. Pour the sooji batter to make a soft dosa like a crepe. Cover it while it cooks to ensure that it remains soft. Turn it over to cook the other side once one side is done.
14. According to the size of your Sooji sheet, make rolls of the potato filling.
15. Spread some tomato ketchup on the sooji sheet and add finely chopped onions and tomatoes if required.
16. Place the potato filling roll on the sooji sheet and roll it properly. Refer to the video to see the method.
17. Cut these into pieces and serve with ketchup or chutney.
Do let us know whether you enjoyed this recipe or not, in the comments section below.
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