Suji ka nashta recipe | instant sooji snacks | instant snacks

Sooji ka nashta is an easy, quick, and delicious snack made with sooji (semolina), mixed vegetables, and everyday spices. This recipe is special because it requires no soaking time and can be prepared without curd or buttermilk, making it perfect for busy mornings. I prepare it in a simple tadka pan, which helps make the cooking process even faster and more convenient.

It is a light and healthy snack option that can be enjoyed at any time of the day—whether for breakfast, evening tea-time, or even as a lunchbox snack for kids and teenagers. Along with the nashta, I am also sharing a simple peanut chutney that pairs wonderfully with it and enhances the overall taste. Do try this recipe and enjoy a wholesome, flavourful snack at home!

• Firstly, I recommend using coarse rava/sooji for this recipe. I also grind the sooji together with small pieces of raw potatoes. The addition of raw potatoes enhances the taste and gives the nashta a soft, fluffy texture. The proportion of sooji and raw potato pieces should be equal when measured in cups.
• Secondly, the batter plays a very important role. It should be of medium-thick, ribbon-like pouring consistency—neither too thick nor too runny. This consistency ensures proper texture and even cooking.
• Next, I add some vegetables and a special tadka to the batter. The vegetables make the nashta healthier, while the tadka enhances the flavour and helps keep the nashta soft even after it cools down.
• Lastly, I cooked the nashta in a tadka pan, which is easily available in almost every kitchen. You can also prepare it in a small frying pan or an appe pan. Make sure to cook the nashta on medium–low flame; avoid high heat to prevent it from browning too quickly.

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Recipe Video

Suji ka nashta recipe | instant sooji snacks | instant snacks

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 8 pieces

Ingredients

 

For sooji nashta

• 1 cup coarse rava - semolina
• 1 cup raw potatoes pieces
• Salt to taste
• ¾ cup water or as required
• ½ cup finely chopped onion
• ¼ cup capsicum pieces
• ¼ cup tomatoes pieces
• ½ cup coriander leaves
• ½ tsp red chilli flakes
• ½ tsp black pepper powder
• 2 tbsp oil
• ½ tsp mustard seeds
• 2 chopped green chilli
• 1 inch grated ginger
• 7-8 curry leaves
• ¼ tsp baking soda
• 1 tsp lemon juice
• Oil for roasting
• Some sesame seeds

For chutney

• ¼ cup peanut
• ¼ cup roasted chana dal
• ¼ cup coriander leaves
• 2 green chilli
• 1 small size tamarind
• Salt to taste
• ½ cup water

Chutney tempering

• 1 tbsp oil
• ¼ tsp mustard seeds
• ¼ tsp urad dal
• 1 dry red chilli
• Some curry leaves

Instructions

Making Sooji Nashta

• In a mixer jar, add 1 cup coarse rava, 1 cup raw potato pieces, salt to taste, and ¾ cup water. Grind it into a smooth batter.
• The batter should be medium-thick with a ribbon-like pouring consistency. Transfer it to a bowl and rest for 10 minutes.
• Then add ½ cup chopped onion, ¼ cup chopped capsicum, ¼ cup chopped tomatoes, ½ cup chopped coriander leaves, salt, ½ tsp red chilli flakes, and ½ tsp black pepper powder.
• In a tadka pan, heat 2 tbsp oil, add ½ tsp mustard seeds, 2 chopped green chillies, 1 inch ginger paste, and 7–8 curry leaves. Sauté well and add this tempering to the batter. Mix properly.
• The batter is ready. Add ¼ tsp baking soda and 1 tsp lemon juice. Mix gently; the batter will turn light and frothy.
• Heat 1 tbsp oil in a tadka pan, add 1–2 small ladles of batter, cover, and cook on low flame until it is fully cooked and crispy on one side.
• Flip gently and cook until both sides turn crisp and golden.
• Enjoy crispy sooji nashta with chutney.

Making Peanut Chutney

• In a mixer jar, add peanuts, roasted chana dal (daliya), coriander leaves, green chilli, tamarind, salt, and water. Grind into a smooth paste and transfer it to a bowl.
• In a tadka pan, heat oil and add mustard seeds, urad dal, dry red chilli, and curry leaves. Sauté and pour this tempering over the chutney. Mix well.
• Peanut chutney is ready to serve with sooji nashta.

Notes

• The proportion of rava and raw potato pieces should be the same when measured in cups.
• The batter consistency should be medium-thick and ribbon-like when poured.
• Raw potatoes add taste and give fluffiness to the nashta.
• Adding tadka enhances the taste and provides softness to the nashta even after it cools down.
• Cook the nashta on a medium-low flame.