Tangy Tawa Vegetable Semolina Recipe

About this recipe

Tangy Tawa Vegetable Semolina is a wholesome and flavorful Indian breakfast dish that combines the goodness of semolina with a medley of vibrant vegetables and aromatic spices. Lightly spiced and tangy, this dish is cooked on a tawa (flat griddle) to give it a unique texture and taste. Perfect for an active lifestyle, it is a balanced meal that provides energy to start your day on a healthy note. This recipe is designed for intermediate cooks, offering a satisfying cooking experience while keeping the steps simple and manageable. Enjoy this family-friendly dish with a side of yogurt or pickles for an extra zing.

Ingredients

• 200 ml Ghee
• 500 g Onion
• 500 g Tomato - Hybrid
• 1 kg Bell Peppers
• 250 g Carrot
• - Red Chilli Powder
• 100 g Salt
• 100 g Coriander Leaves
• 500 g Suji
• medium Chilli Green Long
• 100 g Curry Leaves
• 250 ml Lemon Juice Concentrate
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Dry roast the semolina in a pan over medium heat for 3-4 minutes until it turns light golden and aromatic, then set aside to cool.
2. 2. Heat ghee or oil on a tawa or in a large pan. Add mustard seeds and let them splutter, then add curry leaves and green chili.
3. 3. Add the chopped onion and sauté until translucent, about 2-3 minutes. Then, add the tomato and cook until softened, about 2 minutes.
4. 4. Add the chopped bell peppers, grated carrot, turmeric powder, red chili powder, and salt. Mix well and cook for 4-5 minutes until the vegetables are tender but still retain a slight crunch.
5. 5. Gradually add the roasted semolina to the pan while continuously stirring to prevent lumps from forming.
6. 6. Add lemon juice and 2 cups of hot water in small increments, stirring consistently until the semolina absorbs the liquid and reaches a soft, porridge-like consistency.
7. 7. Cook for another 2-3 minutes, stirring occasionally, until the mixture thickens and becomes well combined. Adjust the consistency with more hot water if needed.
8. 8. Garnish with fresh coriander leaves and serve hot, optionally with a side of yogurt or pickles.