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Instant Suji Breakfast Recipe

5 from 1 vote
This Instant Suji Breakfast Recipe is a quick and healthy breakfast prepared with suji, potatoes, curd, and simple spices. Steamed until perfectly soft and airy, it pairs beautifully with coconut chutney and makes an excellent breakfast, snack, or lunchbox option.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Servings: 4 people
Course: Breakfast, Snack
Cuisine: Indian
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Suji Nashta
  • 2 medium raw potatoes
  • 1½ cups semolina suji/rava
  • ⅓ cup curd
  • ½ cup water
  • 1 inch ginger
  • 1 green chilli
  • 1 teaspoon cumin seeds
  • ½ teaspoon salt
  • ½ teaspoon eno fruit salt
For the Coconut Chutney
  • 2 tablespoons fresh coconut
  • 2 tablespoons roasted chana dal
  • 2 green chillies
  • A handful of coriander leaves
  • 2 tablespoons curd
  • ¼ teaspoon salt
  • 2 tablespoons water
For Tempering
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds rai
  • Few curry leaves

Method

Prepare the Base
  1. Peel and cut the potatoes into small pieces. Drain out the water and transfer them to a mixer jar.
  2. Blend until completely smooth.
Prepare the Batter
  1. To the same mixer jar, add Suji, Curd, Water, Ginger, Green chilli, Cumin seeds,Salt.
  2. Blend until smooth and lump-free. Transfer the batter to a mixing bowl.
  3. Cover the bowl and allow the batter to rest for 10 minutes.
Prepare the Coconut Chutney:
  1. While the batter is resting, prepare the chutney.
  2. Add coconut, roasted chana dal, green chillies, coriander leaves, curd, salt, and water to a mixer jar.
  3. Blend until smooth and creamy.
Temper the Chutney:
  1. Heat oil in a small pan.
  2. Add mustard seeds and allow them to crackle. Add curry leaves and sauté briefly.
  3. Pour the hot tempering directly over the chutney.
  4. After 10 minutes, add eno to the batter.
  5. Mix gently until incorporated. You will immediately notice bubbles forming in the batter.
  6. Lightly grease a steaming plate.
  7. Pour the batter into the prepared plate.
  8. Sprinkle a little red chilli powder over the top if desired.
  9. Place the tray into a preheated steamer. Steam for approximately 15 minutes.
  10. After 15 mins check. Insert a knife or toothpick into the center. If it comes out clean, the nashta is fully cooked.
  11. Carefully loosen the edges and remove the steamed nashta. Cut into squares, diamonds, or your preferred shape.
  12. Serve warm with coconut chutney.

Notes

  • Use fresh eno for maximum fluffiness.
  • Do not allow the batter to sit after adding eno.
  • Always preheat the steamer before pouring the batter.
  • For a softer texture, use fine semolina.
  • Adjust green chilli according to your spice preference.
    Sprinkle chaat masala before serving for extra flavor. Garnish with fresh coriander leaves. Serve immediately for the best texture.