Poha-Sooji Pancake Recipe: When it comes to making breakfast, the challenge is often deciding what to cook that is quick to prepare yet offers a refreshing change from the usual routine. Poha (flattened rice) and sooji (semolina) are staples in almost every kitchen, but combining them with yogurt and vegetables transforms their flavor entirely. This recipe is particularly appealing to those who wish to avoid deep-fried foods.

These pancakes, made from poha, sooji, and yogurt, turn out slightly crispy on the outside while remaining soft on the inside. Adding vegetables like onions, carrots, and capsicum enhances the flavor and makes the dish look visually appealing.

**Prepare the Batter**
The highlight of this recipe is its simple batter. Start by taking one cup of poha and rinsing it twice with clean water. Next, add half a cup of sooji and half a cup of fresh yogurt, mixing everything well. Cover the mixture and let it rest for about 8 to 10 minutes; during this time, the poha and sooji will absorb the moisture from the yogurt and soften. Afterward, transfer the mixture to a blender. Add 2 to 3 tablespoons of water as needed and blend until smooth. Pour the prepared batter into a bowl and add salt to taste.

**Mind the Batter Consistency**
The batter should be neither too thin nor too thick; it can be kept slightly thicker than dosa or uttapam batter. Achieving the right consistency ensures the batter spreads easily in the pan and the pancake stays soft on the inside.

**Enhance Flavor and Color with Vegetables**
Now, it is time to prepare the vegetables. Heat about a teaspoon of oil in a pan and add half a teaspoon of cumin seeds. Once the seeds begin to crackle, add finely chopped onions, green chilies, capsicum, and grated carrots. Sauté the vegetables over high heat for just 1 to 2 minutes; there is no need to cook them until they are completely soft. Lightly sautéing the vegetables reduces their raw taste while preserving their flavor. Add the sautéed vegetables to the prepared batter. Mix in some finely chopped fresh coriander as well; this enhances both the flavor and the color of the pancakes.

**Add baking soda for a spongy texture**
To make the batter softer and spongier, you can add a pinch of baking soda or a little fruit salt (as needed) just before cooking. After adding it, gently mix the batter in one direction. Do not let the batter sit for too long after adding the soda; it is best to pour it onto the pan and cook immediately.

**Cooking Poha pancakes with minimal oil**
Place a small non-stick pan or *tawa* on the stove and lightly grease it with oil. Once the pan is hot, pour in about two tablespoons of batter and spread it gently into a round shape. Do not spread it too thin; keeping it slightly thick ensures the pancake remains soft and spongy on the inside. Cover the pan with a lid and cook on a low flame for 2 to 3 minutes. Cooking with the lid on ensures the top surface cooks thoroughly and the pancake does not remain raw inside.

When the top surface appears dry, drizzle a little oil around the edges and carefully flip the pancake. Cook the other side over medium heat for 1 to 2 minutes. Once both sides turn light golden and the edges become crispy, transfer the pancake to a plate.

**Serving suggestions**
Serve the piping hot Poha-Semolina (Sooji) pancakes with peanut chutney, coconut chutney, or tomato-garlic chutney. Apart from being a breakfast option, they can also be prepared as a snack to satisfy light hunger pangs in the evening. Since they require very little oil and use common household ingredients, they make for a refreshing change in your daily breakfast routine.

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