Poonam's Kitchen's video: 1 2 Suji ka nashta suji rolls Poonam s Kitchen

Healthy suji breakfast, cooked in almost zero oil! Loaded with veggies! , , Ingredients: Fine semolina 1 cup Rice flour 2 tbsp Yogurt 1 cup Water 1 cup Coriander leaves a handful Green chilies (2) Chopped onions 1/2 cup Ginger 1/4 inch Grated carrot ( 1 small) Beetroot grated 1/2 cup + water to steam Tips: 1. Use fine semolina for the recipe. You could blend coarse semolina in a grinder to get finer version. 2. You could add rice flour along with semolina before adding yogurt. 3. Use yogurt at room temperature. It should not be sour. 4. All veggies should be finely chopped or grated with a fine grater. 4. Rolls made without beetroot will be cream in color. 5. Adjust quantity of salt if using fewer vegetables. 6. Be mindful of the final consistency of batter. If your batter happens to be more runny than required you may add more rice flour. 7. Use a large mouthed wok for steaming. Big enough so that it is easy to insert a big plate. The lid should also sit well so that steam does not escape. Add enough water in the wok to steam for at least 10 minutes. If your lid has a hole, seal it with kneaded dough. 8. You may use a dhokla stand with multiple plates for steaming. 9. You could refrigerate any leftover batter for 2-3 days. 10. Amount of time taken to steam could vary with the user. 11. You could use just 1 plate for the recipe. Clean it well after each use, and grease before using for the next batch. 12. Allow cooked batter to cool down before cutting into strips. 13. You may roll the strips with the smooth side outwards or the textured side outwards. You may apply a layer of chutney/spread on the strip before rolling. 14. Using a toothpick is only for better presentation. The rolls hold their shape pretty well without toothpicks. Connect: http://www.youtube.com/poonamskitchen http://www.facebook.com/poonamskitchen https://www.pinterest.com/poonamskitchen https://twitter.com/poonams_kitchen instagram.com/poonamskitchen