Step-1Take a bowl and mix the Sooji and Curd properly with 1/4 cup water and set aside for 30 minutes
Step-2Take a pan and heat 6 gms coconut oil. Add Jeera and let it flutter. Add garlic paste and cook for 30 seconds
Step-3Add chopped green chillies and onion and cook for 2 mins
Step-4Add all peas and cook for 3 minutes
Step-5Add all remaining spices and little salt as per taste and cook for another minute
Step-6Take out the cooked peas masala in a container and let it cool for 10 minutes
Step-7Put the cooked masala in a mixer and mix it. Take out and make 2 Tikkis with the masala by pressing with hand
Step-8By this time 30 mins are gone, go back to your Sooji mixture and add little more water if it feels too thick after 30 mins. Ensure to add very little water... just enough to get Idli batter like consistency
Step-9Add salt as per taste and the baking soda. Do not mix the batter too much after adding baking soda and do not keep it aside anymore. We need to cook the packets soon after we have added baking soda
Step-10Heat the pan and add 2 gms or coconut oil and bring flame to very low.
Step-11Spread the batter in circular form. Do not keep very thin. Keep one peas masala Tikki at the centre and cover the Tikki with batter (very thin covering yo avoid packet getting too thick). Cook on one side for 3 mins with pan lid closed
Step-12Reverse the packet and cook from other side also for 3 mins lid closed after adding 2 gms coconut oil for other side as well
Step-13Take flame to medium and cook the still uncooked parts of the packet by pressing with spatula. The uncooked portion can be identified as it will look wet and white. Cooked part will look brownish and not wet/sticky
Step-14Repeat the same for another packet.
Step-15Cut both packets into half from center and enjoy with Coriander chutney or tomato sauce