SEMOLINA BREAKFAST

SEMOLINA BREAKFAST

Semolina breakfast is the staple South Indian breakfast food prepared using semolina or sooji. This comforting, warm dish gets its flavour gently from mustard seeds, green chillies and turmeric. The semolina is roasted first and then cooked with sautéed onions and spices, and all flavours are absorbed, but it turns light and fluffy. It is a convenient, quick and nutritious meal that can be had at any time during the day. It can be served with coconut chutney. But, in reality, it is very well relished without the accompaniment of coconut chutney as a wholesome and healthy one-pot meal. Excellent for a nourishing vegan and gluten-free breakfast, brunch or snack.

RECIPE CATEGORY

Breakfast, Snack, Brunch

SERVING SIZE

1

CUISINE

Indian, South Asian

PREPARATION / TECHNIQUES

Stir-Fry, One-Pot Wonders, Quick & Easy

OCCASION / HOLIDAY

Weekday Breakfast, Family Meals, Quick Snack, Picnic

SPECIAL CONSIDERATION / DIETARY CONCERNS

Vegan, Low Fat, Quick & Easy, Gluten-Free (if using certified gluten-free semolina)

DISH TYPE

Breakfast, Savoury Snack

INGREDIENTS FOR SEMOLINA BREAKFAST

• 50g semolina (sooji)

• 1/4 onion, chopped

• 1/4 tsp mustard seeds

• 1/4 green chilli, chopped

• 1/4 tsp turmeric powder

• 1/2 tsp ghee or oil

• Salt, to taste

• 150 ml water

FULL NUTRITIONAL INFORMATION (PER SERVING)

• Calories:160

• Protein: 4g

• Fat: 3g

• Carbohydrates: 28g

• Fibre: 2g

• Sodium: 200mg

PREPARATION OF SEMOLINA BREAKFAST

• Roast the semolina: Heat a pan over medium flame. Dry roast the semolina for 3 to 4 minutes till it attains a light golden and fragrant colour, stirring occasionally to avoid burning. Keep aside.

• Sauté the spices: In the same pan, add ½ teaspoon ghee or oil. Then, add mustard seeds and let them crackle for some seconds. Then add chopped green chilli and onions and sauté them till the onions are translucent in appearance.

• Add turmeric and water: Mix 1/4 tsp of turmeric powder, followed by 150ml of water. Add salt according to taste and then boil.

• Incorporate the semolina: Add semolina into the boiling water and add it with a sprinkling motion without making lumps. Boil it with constant stirring. Let it simmer for 2-3 minutes when all the water absorbed by the semolina will get soft, fluffy and not sticky.

• Serve: Fluff up the Semolina breakfast with a fork and serve hot. Garnished best with fresh coriander or served with coconut chutney alongside, it really adds another layer to the dish.

PREP TIME

5 minutes

COOKING TIME

10 minutes

TIPS

• One may also throw in roasted cashews or peanuts to add texture to the recipe.

• Use as many or as few green chillies as you can bear.

• The simplest technique to avoid clumping is to stir constantly while adding semolina to boiling water.

VARIATIONS

• The addition of chopped carrots, peas, or bell peppers will make semolina healthier and more vegetable-rich for breakfast.

• Add a squeeze of lemon juice to the semolina breakfast before serving for a spot of tartness.

• Replace the ghee with coconut oil for a vegan-friendly dish, as well as more South Indian flavours.

PREPPING AND STORAGE

• Fridge: Leftover semolina breakfast can be kept, refrigerated, and airtight for up to two days and then reheated in the mix with a little added water on the stovetop or even in the microwave to regain that soft texture.

• Freezing: Best used fresh, but semolina breakfast can be frozen for up to 1 month. Let thaw overnight in the refrigerator, and reheat thoroughly before serving.