Suji Matar Pancake/Semolina Pancakes with Peas is a quick and easy snack to enjoy with tea or coffee or when guests drop by suddenly. With just a few ingredients, spicy, crunchy and healthy semolina pancakes with peas and crushed peanuts can be ready in less than 30 minutes. Have it as a snack or even for breakfast; serve it with pickles, a dollop of butter or any fresh chutney you have.
It has been ages since I made this prize-winning pancake recipe. My written down recipe card was lost in my collection of written and printed recipes I have been collecting over the years. This spicy and tasty suji pancake with peas had won a prize in a local cooking competition in my hometown and now I get to share this simple yet easy recipe with all of you!
Peas are always in my freezer (if you can get fresh, nothing like that). Semolina or suji is my favorite pantry ingredient; I love to stock it to make instant suji appes, instant suji idlis and even suji coconut burfi/fudge.
Today, I needed to make something instant for sharing it with my favorite cooking group: Healthy Wellthy Cuisines for the theme: Instant Dishes. Instant cooking is my kind of cooking on days when I feel lazy or tired! I remembered this easy and tasty dish I had made a while back, so I rummaged into my collection and found it!
With ingredients already in your kitchen; green chillies/jalapenos, cumin seeds, garlic, peanuts (gives an amazing flavor and crunch to the pancake!) and cilantro for color and flavor these healthy pancakes were ready and on the table in under 30 minutes!
I have added some mashed potatoes (had a small boiled potato in my refrigerator; you can boil it in a microwave in a jiffy or in a pressure cooker or avoid it altogether, but I recommend adding) to bind the dough along with some whole wheat flour to give softness to it. Soak semolina in hot water, crush the spices and then mix all to form a soft slightly thick dough. Pat onto a hot griddle, drizzle with oil and shallow fry these healthy, savory and spicy ready-in-a-jiffy pancakes for an instant snack.
I love it with pickles or schezwan chutney, but you can enjoy it with any coconut chutney like cilantro chutney, tomato thokku/pickle or even some fresh curds/yogurt. My family’s favorite topping is a dollop of butter or ghee!
Now, let's get on to this amazing recipe!!
With spicy flavors, crunch peanuts and sweet green peas, this semolina/suji pancakes is perfect as a breakfast/lunch/snack!
Ingredients
- ½ cup fresh or frozen peas (boiled and coarsely crushed)
- ½ cup suji/semolina/cream of wheat
- 1 small potato, boiled and mashed
- 2 tbsp whole wheat flour
- ¼ cup peanuts
- ¼ cup finely chopped onions
- ¼ cup chopped green onions
- 3 to 4 flakes garlic
- 2 to 3 green chillies/jalapenos
- 2 tsp cumin seeds/jeera
- ¼ cup coriander leaves/cilantro – chopped
- 2 tsp lemon juice
- Salt to taste
- Oil for frying
- Ghee/clarified butter or regular butter for serving
Instructions
- Soak semolina in ½ cup hot water.
- Blend the green chilies, cumin seeds, garlic and coriander leaves into a coarse paste.
- Dry grind peanuts to a fine powder.
- Mix all the ingredients, except oil and make a dough thick enough to pat it over a griddle but not runny like dosa; add water if necessary.
- Preheat a griddle on medium high heat and lightly grease with oil.
- Take a lemon sized ball of dough and pat out pancakes on the griddle, dipping your fingers in water in between so the dough does not stick to your hands.
- Cook over moderate heat, drizzling some oil over and around the pancake.
- Shallow fry on both sides until cooked and lightly brown and slightly crispy.
- Serve hot with pickles and ghee/clarified butter.
Notes
Feel free to add any extra vegetables for a healthier dish like grated carrots, beets or even some finely shredded spinach leaves.
Add your favorite spice and give a different flavor to your pancake like coriander powder, garam masala powder or even some grated ginger!
Serve these hot and right off the griddle for the freshest taste.
There is nothing like a heaping stack of these savory semolina pancakes for a quick weekend brunch, evening snack or a lazy morning breakfast!
How to make Suji Matar Pancakes:
- Soak semolina in ½ cup hot water.
- Blend the green chilies, cumin seeds, garlic and coriander leaves into a coarse paste.
- Dry grind peanuts to a fine powder.
- Mix all the ingredients, except oil and make a dough thick enough to pat it over a griddle but not runny like dosa; add water if necessary.
- Preheat a griddle on medium high heat and lightly grease with oil.
- Take a lemon sized ball of dough and pat out pancakes on the griddle, dipping your fingers in water in between so the dough does not stick to your hands.
- Cook over moderate heat, drizzling some oil over and around the pancake.
- Shallow fry on both sides until cooked and lightly brown and slightly crispy.
- Serve hot with pickles and ghee/clarified butter.
- Enjoy!!
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I am sharing this with Healthy Wellthy Cuisines!!! Check out more awesome instant dishes contributed by other members: Moong Dal Cheese Stuffed Chillas, Instant Rava Dosa, Instant Sambar Dry Mix, Rice Crispies Chivda Mixture, and Paan Shots.
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Such a quick as well as healthy dish ??
Thanks so much and appreciate your stopping by 🙂 🙂