Besan Suji ka Nashta, Onion Chutney
Besan Suji ka Nashta is a quick and healthy savory Indian breakfast made with a blend of gram flour (besan) and semolina (suji), often mixed with spices, herbs, and vegetables for added flavor and nutrition. It is soft, fluffy, and lightly spiced, making it a satisfying meal to start the day. Paired with Onion Chutney, which adds a tangy, spicy kick, this combination offers a delicious balance of taste and texture, perfect for breakfast or as a wholesome snack.
Ingredients
For Batter
- Semolina (सूजी) – 1 Cup
- Gram Flour (बेसन) – ½ Cup
- Curd (दही) – 1 Cup
- Salt (नमक) – to taste
- Turmeric (हल्दी) – a pinch
- Pao Bhaji Masala (पाव भाजी मसाला) – 1 tbsp
- Water (पानी) – 1 Cup
- Eno or Baking Soda (इनो या बैकिंग सोडा) – 1 tsp
For Chutney
- Oil (तेल) – 3 tbsp
- Chana dal (चना दाल) – 2 tsp
- Urad dal (उड़द दाल) – 2 tsp
- Fenugreek Seeds (मेथी दाना) – ½ tsp
- Cumin (जीरा) – 1 tsp
- Coriander seeds (धनिया बीज) – 2 tbsp
- Fennel Seeds (सॉंफ़) – 1 tbsp
- Garlic cloves (लहसुन) – 10-12 nos
- Onion, sliced (प्याज़) – 2 cups
- Kashmiri Chilli Powder (कश्मीरी चिल्ली पाउडर) – 2 tbsp
- Tamarind water (इमली पानी) – ½ cup
- Water (पानी) – a dash
- Salt (नमक) – to taste
For Tempering
- Oil (तेल) – 3 tbsp
- Heeng (हींग) – ½ tsp
- Urad dal (उड़द दाल) – ½ tsp
- Mustard seeds (सरसों दाना) – 1 tsp
- Kalonji (कलौंजी) – ½ tsp
- Curry Leaves (कड़ी पत्ता) – a sprig
- Salt (नमक) – to taste
- Jaggery (गुड़) – 2 tbsp
For Tossing Idli
- Oil (तेल) – 2 tbsp
- Mustard seeds (सरसों दाना) – 1 tsp
- Sesame seeds (तिल) – 1 tbsp
- Curry Leaves (कड़ी पत्ता) – a sprig
- Green chilli, chopped (हरि मिर्च) – 1 no
- Carrot, Grated (गाजर) – ¼ cup
- Beans, chopped (बींस) – ¼ cup
- Salt (नमक) – to taste
- Pav Bhaji Masala (पाव भाजी मसाला) – ½ tbsp
- Water (पानी) – a dash
- Coriander, chopped (ताज़ा धनिया) – handful
Instructions
- For the batter, add besan, sooji, curd, salt, turmeric, pav bhaji masala in a clean bowl and then mix them up. Pour some water and mix. You can use sambhar masala, kitchen king masala, or meat masala instead of pav bhaji masala. The batter should be a little runny as we’ve added sooji, after a 10 – 15-minute rest it’ll thicken up.To make the batter extra fluffy, add baking soda and gently mix it. Just lift and drop. Grease the mini idli molds with a little oil. Fill each depression in the idli molds with a spoonful of the batter.
- Steam the mini idlis in a steamer for about 8 minutes or until they are cooked through. You can insert a toothpick or knife into one idli to check if it comes out clean. If it does, the idlis are done.Allow the mini idlis to cool for a few minutes before removing them from the molds. Serve the mini idlis hot or you can give it a spicy tadka.
- In a hot pan, heat some oil and then add some mustard seeds, sesame seeds, curry leaves, green chillies, grated carrot, French beans, salt to taste, and some pav bhaji masala. Sprinkle a dash of water then toss the idlis in this tadka. Sprinkle some chopped coriander leaves and the Besan Sooji ka Nashta is ready to be served with onion chutney.For the chutney, in a hot pan, heat some oil, then add chana dal and urad dal. Roast them for a while then add fenugreek seeds, cumin, coriander seeds, fennel seeds, garlic, and onions. Toss them and cook on medium flame till it’s light brown. Sprinkle some Kashmiri Red chilli powder and mix well. Pour tamarind water, mix well, and turn off the gas.
- Let it cool down then grind it to a fine paste. For Tadka, in a hot pan, heat some oil, and add Heeng, urad dal, mustard seeds, kalonji, jeera, and curry leaves. Add the ground chutney to the pan and then cook for a while. Sprinkle some salt to taste and add jaggery. Mix them well and then turn off the gas.The chutney is ready to be served.
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