Semolina: Dishes from around the world
This versatile coarse flour, Semolina, is extensively used in many countries for sweet and savoury dishes. It is a great ingredient to experiment with and you can come up with multiple variations to mainstream dishes. Semolina is used in various dishes in different cuisines around the world. Couscous, a staple food in North African cuisine, is made from semolina flour steamed and then rolled into tiny granules. In India, semolina makes a popular breakfast dish called Upma. It’s made by cooking semolina in water or broth with spices and vegetables, often served with chutneys or yoghurt. In South Indian cuisine, semolina is used to make a type of steamed cake called idli. It’s made by mixing semolina, lentils, and yoghurt, and then steaming the batter. Knafeh, a popular Middle Eastern sweet dish, is made by layering phyllo dough and sweet cheese filling, often flavoured with rose water or orange blossom water, topped with crushed pistachios and a sweet syrup.
Semolina Balls: Substitutes and Variations
You can substitute Semolina with polenta for a gluten-free version and add xanthan gum to the dough later. Soy yoghurt can be substituted with any kind of plant-based yoghurt. For the veggie stir fry, you can add any vegetables of your choice – bell peppers, green peas, potatoes etc.
How to prepare Semolina balls?
To make semolina balls, first, pour water into a pan and bring it to a boil, add salt to the water. Then add the semolina and mix it in. Turn off the heat and add yoghurt to the mixture and mix it well with a spatula, then set it aside to cool. Once cooled, knead it into a pliable dough, adding a few tablespoons of flour to help it come together. Wet your hands and break off a lime-sized ball and form it into a desired shape, such as a curly gnocchi-style look. Then heat 1-2 tablespoons of oil in a pan over medium to medium-low heat and pan-fry the semolina balls until they turn golden brown on multiple sides. Remove them from the pan once they are golden brown.
How to stir fry the Semolina Balls?
- Then add chopped onions and fry until golden brown. Once the onions turn golden brown, add green chillies.
- Add turmeric powder, salt and red chilli powder.
- Add chopped tomatoes and cook until the tomatoes turn soft. Add the grated carrots and cook for another 3 minutes
- Then add the semolina balls and mix gently with a spatula. Let the carrot-tomato-onion masala mix coat the semolina balls. Turn off the heat and add chopped coriander and serve hot. Semolina Gnocchi Balls are ready to be devoured. Do give this recipe a try. This dish is a great way to enjoy semolina gnocchi as a main meal, it’s also a perfect way to use up leftover gnocchi, and also a great way to incorporate more vegetables into your diet. You can also add any vegetables that you like, this recipe is quite flexible and adaptable. Note: You can store them in the fridge for up to 1 week in an air-tight container. Follow @beextravegant for more fun, vegan recipes. Check out my other recipes:
Lemon Rice Recipe Ven Pongal Vegetable Upma
