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Cheese Suji Fingers with ketchup

Cheese Suji Fingers

  • Author: Shradha
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 9 1x
  • Method: Stovetop
  • Diet: Vegetarian

Description

Cheese Suji Fingers are crispy-on-the-outside and cheesy-on-the-inside appetizer which is non-fried and tastes best with a dipping chutney.


Scale

Ingredients

  • ½ cup Suji/ Rava/ Semolina
  • ½ cup curd/ yoghurt
  • ¼ cup water 
  • Half a green capsicum/bell pepper
  • Half a large tomato or 1 small one
  • 1 medium-sized onion
  • 1 tsp cumin powder
  • 1 tsp salt
  • 1 tsp red chilli powder
  • 6 slices of sandwich bread
  • 3 slices of cheddar cheese (replace with another kind of cheese if not available)
  • ½ cup grated gouda cheese  (replace with another kind of cheese if not available)
  • 3 tbsp butter

Instructions

  1. To make the batter, add suji and curd in a big bowl and mix well. Add water little by little to make a thick but smooth paste. Let it rest for 10 minutes before adding all the veggies, spices, and salt. Again, let it rest for 5 minutes.
  2. Then, take two slices of bread. Toast them well on a flat pan. One one side of the slice spread the suji batter evenly. The batter must be slathered evenly but the layer must not be very thick.
  3. Grease a flat plan with ½ tbsp butter over low heat, put the ‘battered’  side of the slice on the pan and let it cook on low heat for a good 10 minutes. This is key to achieve a crispy texture. Then, crank up the heat to medium-high for about 2-3 minutes gently pressing the slice on the pan.
  4. Put the cheese slice first followed by grated cheese on the top (non-battered side) of the bread. Close it using the second slice. Take off the heat and slice it into 3 or more finger shapes sticks. Serve with ketchup, mayo, or dipping sauce of choice.