Celery Semolina Pancakes

By • March 15, 2012 6 Comments

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Author Notes: Honestly, I only use celery in its natural and simplest form by eating it directly the way it is or in the form of juice. And, moreover I like to use it in Raita...That's it Okie..Now, yesterday we had these pancakes for dinner and as I had celery on hand I thought of trying it more so for the contest and I have to say I enjoyed using it in the pancakes. It really gave its flavor. I hope you all also enjoy these as much as we did.PistachioDoughnut

Serves 5 to 6 depends upon the size you choose to make

  • 2 cups Semolina
  • 1/2 cup Plain Yogurt
  • 1/2 cup Water
  • 1 tablespoon Ginger and green chillies paste
  • 1 Green chilli Chopped optional if you prefer a little extra spice..
  • Salt to taste
  • 1/2 cup Celery stalks thinly chopped and use the leaves also
  • 2 tablespoons Coriander leaves (if you do not like , just don't add them)
  • 1 teaspoon Celery seeds
  • 3 tablespoons Green Bell Pepper,thinly chopped
  • 3 tablespoons Tomatoes, chopped
  • 3 to 4 tablespoons Onions , thinly chopped
  • 1/2 cup Oil
  • 1 teaspoon Cumin seeds
  • 1 teaspoon Mustard seeds
  • 1 teaspoon White Sesame seeds
  1. Take the yogurt and whisk it and then add the water to it. If you have buttermilk, then replace it with yogurt and water mix. Mix in the ginger-chilli paste, salt and green chillies, celery seeds, and mix it well.
  2. Add the semolina and mix it nicely. Add a little water if you feel it is too thick. the batter should be not too thin and not too thick also.
  3. Finally, let it sit for about an hour or so or if you have time on hand for 2 hours or so. Lot of times I have made them without letting it sit , but what makes the difference if you let it sit is that the yogurt helps in fermenting the batter and making it a little more flavorful. Remember, semolina will use up the water once you let it sit.
  4. Whenever you are ready to prepare them, add in the chopped veggies and coriander leaves , celery leaves. Mix it well. At this point you might or might not feel like adding extra water. Do feel free to if you need to. Now, take the equal amount of mustard seeds, cumin seeds and sesame seeds in a bowl and mix them.
  5. Heat a skillet at medium high heat and add a small spoonful of oil about 1/2 tsp , add the cumin-mustard seeds-sesame seeds mix and be careful at this time the sesame seeds will go crazy and start popping up so quickly and might splatter on your face so please be careful and immediately pour in the batter on it top of the sesame mix and spread it a little like the way we make sweet pancakes. You can make them thin , if that's the way you like them or thick. it is totally up to you.
  6. Let them cook on one side , you will be able to see a difference on the batter once they look cooked on one side and then flip it on the other side, add a little oil to moisten it. Let it cook for about a minute or so and then remove it .
  7. Serve it hot off the griddle with some celery/coriander/mint chutney.
  8. For celery chutney - Take about 1 cup of celery stalks along with leaves washed and roughly chopped, take 1/2 cup coriander leaves, 2 tbsp of mint leaves, 2 tablespoon of lemon juice, salt to taste. Blend everything well in a food processor or a blender , add some water to make a pesto or chutney. Serve it with these pancakes.

More Great Recipes: Breakfast & Brunch|Hors d'oeuvres|Side Dishes|Snacks|Rice & Grains

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Comments (6) Questions (0)


over 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Oh my, I have got to try this!


over 3 years ago ChefJune

June is a trusted source on General Cooking.

Oh, PistachioDoughnut! this looks like a winner to me. ;)


over 3 years ago PistachioDoughnut

Thanks! Finger-crossed..but you know there are so many wonderful recipes...esp the gelato ones..aww and also some drinks...let's see...


over 3 years ago LE BEC FIN

pd, i am a huge fan of so. indian breads and make quite a few of my fav dishes (hooray for uttapam and uppama and rava dosa!). Tell me, what affect does the semolina produce here that had you choose it over other flours or batters for making these? thx much!

p.s. will the semolina batter ferment and sour a bit if i let it sit a day or so at room temp?
Also, i think your second sentence is missing a crucial word. I think you meant to say., "if you DON"T have buttermilk...." Yes? You can edit it but only after the test kitchen phase ends next week,iirc.


over 3 years ago ChefJune

June is a trusted source on General Cooking.

Pretty sure she can edit it at any time. I know I've done that.....


over 3 years ago PistachioDoughnut

Yeah, I also crave south Indian food sometimes..really fan of it...lot of times we go to this restaurant for their sat or sun breakfast buffet...everything i want is their....do you happen to visit NJ anytime..just lemme..

Honestly, i did not chose semolina for any particular reason...i had learnt this quick recipe which is a mix of Rava Uttapam and Gujju dish Handva...semolina adds a different texture compared any ground flour or so..i think so rice flour also would be a good idea, though I have never tried it that way...

Yes, it will sour a little bit, sometimes I really like to ferment it because of that slight sour taste..it depends on weather also but at times I let it sit in microwave..
In that second sentence I meant to say either one can use buttermilk or a mixture of water - yogurt...
Thanks ...
P.s. I am learning about so many new ingredients from your recipes..some of them are so new to me...

thanks much...