Sesame - Semolina Pancakes

March 15, 2012
0 Ratings
  • Serves 5 to 6 depends upon the size you choose to make
Author Notes

Enjoy these pancakes for brunch or light lunch. Or pair it up with fried egg and salad for dinner. —Devangi Raval

What You'll Need
  • 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
  • 2 tablespoons Coriander leaves (if you do not like , just don't add them)
  • 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 1/2 teaspoons 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, 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 is if you let it sit, 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. 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 coriander/mint chutney.

See what other Food52ers are saying.

  • boulangere
  • ChefJune
  • LeBec Fin
    LeBec Fin
  • Devangi Raval
    Devangi Raval

6 Reviews

boulangere March 17, 2012
Oh my, I have got to try this!
ChefJune March 16, 2012
Oh, PistachioDoughnut! this looks like a winner to me. ;)
Devangi R. March 16, 2012
Thanks! Finger-crossed..but you know there are so many wonderful recipes...esp the gelato ones..aww and also some drinks...let's see...
LeBec F. March 16, 2012
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.
ChefJune March 16, 2012
Pretty sure she can edit it at any time. I know I've done that.....
Devangi R. March 16, 2012
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 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 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...