Sooji Toast

🔥 Prep

• Measure out 100 g of rava (semolina) and place it in a mixing bowl.
• Measure out 50 g of yogurt and add it to the bowl with the rava.
• Measure out 50 ml of water and pour it into the bowl.
• Add 1 tsp of salt to the mixture.
• Finely chop the 0.5 pc onion, 0.5 pc tomato, 0.5 pc capsicum, and 1 pc green chilli; keep aside.
• Keep 6 bread slices ready on a plate.
• Measure out 2 tbsp of butter and keep nearby for cooking.

🔥 Cook

• 1. In the bowl, combine the measured rava, yogurt, water, and salt; stir until a smooth, lump‑free batter forms.
• 2. Add the chopped onion, tomato, capsicum, and green chilli to the batter; mix well to distribute the vegetables evenly.
• 3. Let the batter rest for 2 minutes to allow the rava to absorb the liquid.
• 4. Heat a non‑stick skillet or tawa over medium heat and add 1 tbsp of the butter, letting it melt and coat the surface.
• 5. Place one bread slice in the skillet and, using the back of a spoon, spread an even layer of the batter onto the top surface of the bread.
• 6. Cook the bread, batter‑side down, for 3–4 minutes until the underside turns golden brown and the batter is set and crisp.
• 7. Carefully flip the bread slice and add the remaining 1 tbsp of butter to the pan; cook the other side for 1–2 minutes just to lightly toast and crisp the bread.
• 8. Remove the sooji toast from the skillet, repeat steps 4‑7 for the remaining bread slices, adding butter as needed.
• 9. Transfer the cooked toasts to a serving plate and sprinkle a pinch of extra salt if desired.

🔥 Serve

• Serve the sooji toast hot, straight from the skillet.
• Garnish with freshly chopped coriander leaves or a sprinkle of chaat masala for extra flavor.
• Accompany with mint‑coriander chutney, tomato ketchup, or a side of plain yogurt.
• Pair with a hot cup of masala chai or sweet lassi for a complete breakfast or snack.