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Photo of Suji Matar Pancakes by Vanitha Bhat at BetterButter

Suji Matar Pancakes

Vanitha Bhat
10 minutes
Prep Time
10 minutes
Cook Time
4 People
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ABOUT Suji Matar Pancakes RECIPE

Shallow fried spicy, savory semolina pancakes with peas and peanuts for an instant and quick snack; enjoy it with pickles, butter, ghee or any chutney or sauce!

Recipe Tags

  • Veg
  • Easy
  • Indian
  • Breakfast and Brunch

Ingredients Serving: 4

  1. ½ cup suji/semolina/cream of wheat
  2. ½ cup fresh or frozen peas (boiled and coarsely crushed)
  3. 1 small potato, boiled and mashed
  4. 2 tbsp whole wheat flour
  5. ¼ cup peanuts
  6. ¼ cup finely chopped onions
  7. ¼ cup chopped green onions
  8. 3 to 4 flakes garlic
  9. 2 to 3 green chillies/jalapenos
  10. 2 tsp cumin seeds/jeera
  11. ¼ cup coriander leaves/cilantro – chopped
  12. 1 to 2 tsp lemon juice
  13. Salt to taste
  14. Oil for frying


  1. Soak semolina in ½ cup hot water. Blend the green chilies, cumin seeds, garlic and coriander leaves into a coarse paste.
  2. 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.
  3. 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.
  4. Cook over moderate heat, drizzling some oil over and around the pancake. Shallow fry on both sides until cooked, lightly brown and slightly crispy.
  5. Serve hot with pickles and ghee/clarified butter.

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Deepika Rastogi
Deepika Rastogi   Nov-01-2017

Nice one.

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