Poha, Semolina (Sooji), and Curd Pancake Recipe: The question of what to make for breakfast arises in many households every day. Sometimes time is short, or one simply wants to make something different from the usual poha, upma, or parathas. In such cases, this breakfast recipe made from poha, semolina, and curd can be a great option. It doesn't require much oil, and you can easily add vegetables of your choice. In this recipe by ‘Swad By Kiran’, the poha is first washed and then soaked along with the semolina and curd.

Next, the mixture is blended into a batter, and lightly sautéed vegetables are added to it. Cooking it covered on a low flame ensures the pancake turns out soft on the inside and slightly crispy on the outside. It can be served in various ways—from packing it in children's lunchboxes to enjoying it with morning tea.

**Preparing the base with Poha, Semolina, and Curd**
First, take one cup of poha and wash it twice with clean water. Now, add half a cup of semolina and half a cup of fresh curd to it and mix well. Ensure the curd isn't too sour. Cover the mixture and let it rest for about 8 to 10 minutes; during this time, the poha and semolina will absorb the moisture from the curd and soften. Afterward, transfer the mixture to a blender. Add 2 to 3 spoons of water as needed and blend until smooth. Pour the prepared batter into a bowl and add salt to taste. Aim for a batter consistency similar to that of dosa or uttapam batter; a batter that is too thin might make spreading difficult, while a mixture that is too thick won't cook properly on the inside.

**Adding flavor and color with vegetables**
Now, heat about a teaspoon of oil in a pan. Add half a teaspoon of cumin seeds. Once the cumin seeds start to crackle, add finely chopped onion, green chili, capsicum, and grated carrot. Sauté the vegetables over high heat for just 1 to 2 minutes; they do not need to be cooked until completely soft. Add the lightly sautéed vegetables to the prepared batter, along with some finely chopped fresh coriander. This not only enhances the flavor of the snack but also makes it look visually appealing. You can also add peas, corn, or other vegetables of your choice, depending on availability.

Add soda for a spongy batter.
To make the pancakes light and spongy, add a pinch of baking soda or a little fruit salt to the batter just before cooking. Do not over-mix the batter after adding it; a gentle stir in one direction is sufficient. It is best to use the batter immediately after adding the soda rather than letting it sit for a long time.

Cook covered on low heat.
Heat a non-stick pan or tawa and lightly grease it with oil. Pour two large spoonfuls of batter onto the pan and shape it into a small, round pancake using the back of the spoon; do not spread it too thin. Cover the pan and cook on low heat for about 2 to 3 minutes. Once the top surface looks dry and the edges appear slightly cooked, flip the pancake over. Cook the other side on medium heat for 1 to 2 minutes. You can drizzle a little oil around the edges if needed. The pancake is ready once both sides turn a light golden color.

Serve with chutney
Serve the hot Poha-Semolina (Sooji) pancakes with peanut chutney, coconut chutney, or tomato-garlic chutney. This recipe is convenient for busy mornings as preparing the batter and vegetables takes very little time. Best of all, you can adjust the amount of oil used according to your preference. You can make it even tastier by using leftover vegetables from the fridge. In short, it uses the same everyday breakfast ingredients but offers a unique method and a fresh, new taste.

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