February 22, 2013

Fried Semolina balls

An easy and perfect tea time snack; learnt from my mother-in law. It requires very few ingredients and just deep fry the batter.

Recipe Source: MIL


Coarse semolina - 1 cup approx
Egg - 1
Sugar - 4 tbsp, as per taste
Baking powder - a pinch
Cardamom powder - ½ tsp
Oil - to deep fry

  • Pour oil to a saucepan and keep it on medium flame.
  • Beat the egg with a fork. Add sugar according to your taste and beat until dissolved.
  • Add cardamom powder, baking powder and mix well.
  • Now add coarse semolina until the mixture turns really thick (thicker than the idli consistency).
  • Allow the batter to rest for few minutes. 
  • When oil is medium-hot, dip in a spoonful of batter to the hot oil.
  • Once it turns golden brown colour on one side, just turnover.
  • Take out the fried semolina balls from out of the hot oil when the fried balls have turned to a nice brown colour.
  • I'm unable to provide the accurate measurement of the semolina used as it depends on the size of the egg used & the coarse semolina variety.
  • When you dip the spoonful of batter and if the spreads without holding the shape, then you need to add more semolina to the batter to make it thick consistency.
  • When consistency is really thick, the batter will hold it's shape when dropped in hot oil.

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