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.
- 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
- 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.
- 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.
- 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.
- 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.