These semolina cakes (something similar to rawa dosa) is what i taught in my cooking workshop. They make excellent an excellent breakfast, snack or even a  light dinner. You can add finely chopped vegetables to the batter, or have them plain or even stuff them with anything. I tried stuffing them with grated cheese and they were yummy! The batter can be kept for about 2 days so it even makes it convenient to make up extra. You need a good non stick ceramic pan or a crepe pan for the best results.
1 cup of fine semolina
1 cup (use the same cup for measurement) of white natural yogurt
1/2 cup or more of water
1/2 teaspoon each of cumin and nigella seeds(black onion seeds/kalonji)
2 tablespoons of finely chopped onions
1 chopped green chilli
1/2 teaspoon of grated ginger
2 tablespoons of chopped green coriander leaves
1 tablespoon of chopped mint leaves
a bit of finely chopped vegetables if you wish, i added canned corn but you can add shredded carrots, cabbage, etc
a little rice flour if needed
salt to taste
cooking oil as needed
Mix the fine semolina with the yogurt, the water and all the other ingredients. The mixture should not be too thin. Let the batter rest for about an hour. After that check it and if its too runny you can add a bit of flour. What i do is i try to make one cake and if it breaks i then add some rice, white or gram flour.
How to make the cakes? Heat a few drops of oil in your non stick pan and with a pastry brush or using a small piece of tissue spread the oil and then put a big serving spoonful of batter in the pan. Spread it a bit with the back of a spoon to make a neat round and let it cook on one side and then flip over carefully and cook on the other side. If it breaks dont panic. Just add some flour to the batter and proceed.
Serve with chutney of your choice

In my cooking workshop one of my students told me to add some sesame seeds to this..we did and it tasted awesome 🙂
This low-fat, high carbohydrate food offers a lot of energy along with a variety of other nutrients, including lots of protein and several important minerals as well as vitamins E and B. It is low in cholesterol and sodium and fairly high in fibre and can be safely incorporated into a well-balanced diet.

For Jain recipes just omit the onions and ginger and for vegans you can substitute the yogurt for soya yogurt or soya milk and a little lemonjuice.

© Nitu Chugani

This entry was posted in Crepes, Everything Vegetarian, Floury Matter, Fusion, Healthy Options, Ideas for meals, Jain recipes, Low Cost, Quick Recipes, Tupperware Food, Veg Starters, Vegan. Bookmark the permalink.

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