Besan Suji ka Nashta, Onion Chutney 

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For the batter, add besan, sooji, curd, salt, turmeric, pav bhaji masala in a clean bowl and then mix them up. Pour some water and mix. You can use sambhar masala, kitchen king masala, or meat masala instead of pav bhaji masala. The batter should be a little runny as we’ve added sooji, after a 10 - 15 minute rest it’ll thicken up.

To make the batter extra fluffy, add baking soda and gently mix it. Just lift and drop. Grease the mini idli molds with a little oil. Fill each depression in the idli molds with a spoonful of the batter.

Steam the mini idlis in a steamer for about 8 minutes or until they are cooked through. You can insert a toothpick or knife into one idli to check if it comes out clean. If it does, the idlis are done.

Allow the mini idlis to cool for a few minutes before removing them from the molds. Serve the mini idlis hot or you can give it a spicy tadka.

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In a hot pan, heat some oil and then add some mustard seeds, sesame seeds, curry leaves, green chillies, grated carrot, french beans, salt to taste, and some pav bhaji masala. Sprinkle a dash of water then toss the idlis in this tadka. Sprinkle some chopped coriander leaves and the Besan Sooji ka Nashta is ready to be served with onion chutney.

For the chutney, in a hot pan, heat some oil, then add chana dal and urad dal. Roast them for a while then add fenugreek seeds, cumin, coriander seeds, fennel seeds, garlic, and onions. Toss them and cook on medium flame till it’s light brown. Sprinkle some kashmiri Red chilli powder and mix well. Pour tamarind water, mix well, and turn off the gas.

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Let it cool down then grind it to a fine paste. For Tadka, in a hot pan, heat some oil, and add heeng, urad dal, mustard seeds, kalonji, jeera, and curry leaves. Add the ground chutney to the pan and then cook for a while. Sprinkle some salt to taste and add jaggery. Mix them well and then turn off the gas.

The chutney is ready to be served.