Thursday, February 17, 2011

Baked Semolina/ Sooji Cakes

This dish goes very well as a appetizer or a evening snack. 
The actual recipe I came across was made of " Polenta" though I have replaced  Polenta with Semolina for my convenience. I tried transforming this to a pure Indian dish with some Italian touches. 


1 1/2 cup Semolina
2 Tbs Corn flour 
1/2 Cup Peas  
1/2 cup milk
3 Tbs Olive Oil 
2 Tbs Butter 
3 Garlic Cloves (Crushed)
1 Tbs Mustard 

For Stock

3 Red chillis 
Small bunch of Basil leaves 
2 Tomatoes 

1/2 cup All purpose flour
Bread Crumbs 
1/2 cup of cheese 

1. Heat a pan with oil and add mustard. Once they splutter add crushed garlic and allow it to fry for few seconds. 
2. Grind the stock ingredients. Add 1 1/2 cup of stock to the pan along with milk & peas.Bring to boil. 
3. Add Semolina to the pan slowly whisking the stock.
4. Here I added the corn flour directly to the stock and kept whisking it till it semolina becomes thick. 

( Till here it's same as we make upma)

5. Once it's thick switch off the pan and transfer your ingredients to a pan. 

6. Refrigerate them for 5 hrs and cut them to square pieces.

7. Roll each piece in Flour and pan fry them with little oil on 2 sides till they turn brown. 

8. Take a baking pan arrange them in the pan and sprinkle with Bread Crumbs and Cheese on top. 
9. Bake them at 370 degrees for 15 mins. 

* Serve hot they are crunchy out side and smooth inside.


  1. Interesting recipe..looks delicious.

  2. interesting and innovative item..looks perfect

    thanks for the lovely recipe to my event

  3. New to me Valli & sounds interesting..

  4. Lovely twist & sounds interesting!!

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