Semolina Cake

Preparation Time: 30 minutes

Cooking Time: 10 minutes

Serves: 4

Ingredients:
1 Cup semolina
1/2 oz Unsalted butter
A pinch of mustard seeds
A pinch of chopped curry leaves
2 Chopped green chillies
Salt (to taste)
3 Cups water
3 Eggs
1/2 lb bread crumbs (preferably Panko)
Oil for deep frying

Method:
1. Heat a frying pan on a gas burner and dry roast the semolina for three minutes, stirring continuously. Take care that the semolina does not become brown or gets burnt. Put aside to cool.

2. Heat a heavy-bottomed saucepan. Add butter and melt. Next add the mustard seeds. Once the mustard seeds start crackling, add the chopped curry leaves and stir. Add water and salt.

3. When the water starts boiling, add the semolina. While you add semolina stir the mixture continuously with a whisk so that there is no lump formation. Whisk till the semolina is cooked.

4. Remove the mixture from the pan and cool it for 20 minutes. Make 20 equal-sized semolina patties and flatten them slightly using your palm.

5. Beat the eggs in a bowl, adding a little salt. Dip one patty at a time in the beaten egg, then into the bread crumbs.

6. Refrigerate the bread crumbed patties for at least 10 minutes.

7. Deep fry the patties at 350F for 3 minutes or bake them at 350F for 6 minutes. Serve hot with tomato ketchup or any hot sauce.

Note: If you don’t want to use egg, you can substitute it with a thin batter of all-purpose flour and water.