Directions
Ingredients
Semolina (Suji) – 2cups
Salt – to taste
Curd – 1 cup
Water – 1½ cup
Baking Soda or Eno – 2tsp
Butter or Oil – a dash
For Italian Flavouring
Chilli flakes – 2tsp
Oregano – 2tsp
Onion chopped – 3tbsp
Capsicum chopped – 2tbsp
Corn – 2tbsp
Tomato Ketchup – 1tbsp
For South Indian Flavouring
Oil – 3tbsp
Dry red chillies – 3nos
Heeng – ½ tsp
Channa dal – 2tsp
Mustard seeds – 2tsp
Curry leaves – handful
Ginger chopped – 2tsp
Green chilli chopped – 2tsp
Coriander chopped – handful
Steps
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1
Done
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For Sandwich BatterMethod In a bowl add suji, sprinkle salt and pour in the curd. Whisk it and slowly start pouring water. Keep mixing to avoid any lumps. We need a thick but pouring, batter like consistency. Keep aside to give it rest for at least 15mins. After 15mins if the batter is too thick then you can add some water to make it a bit pouring. Now divide the batter into 2 equal parts. |
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2
Done
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For Italian sandwichIn the first one add chilli flakes, oregano, onions, capsicum, corn, tomato ketchup and mix them together. Keep aside. |
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3
Done
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For South Indian SandwichHeat a pan, pour oil, add dry red chillies, sprinkle heeng. Saute for few seconds and add chana dal and cook it for a few seconds. Add mustard seeds and once they splutter add in the curry leaves. Give it a good toss and add this tempering to the second batch of batter. Also add in chopped green chilies, ginger, onions and coriander. Give it a good mix and remove the dried red chillies. |
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4
Done
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Heat a sandwich maker and drizzle some butter or oil on to the inside of the sandwich maker. Just before cooking add baking soda or eno to both the batters 1tsp each. Mix them gently in one direction and let then rise. Carefully scoop out some of the batter and pour into the sandwich maker. Cover the bottom of the sandwich plate, close the sandwich maker and cook for 5-7mins or till the sandwich gets a good brown colour from the outside. Remove and serve it hot. |
