Saffron Semolina Uppu Urundai
These savory semolina dumplings with a hint of saffron are a comforting and hearty breakfast or snack. They're soft inside with a lovely tempered finish.
Ingredients
- 2 cups water
- 0.5 teaspoon salt
- 0.25 teaspoon saffron threads
- 1 tablespoon ghee
- 1 cup fine semolina (rava)
- 2 tablespoons sesame oil
- 1 teaspoon mustard seeds
- 0.5 teaspoon urad dal (split black gram)
- 0.25 teaspoon asafoetida
- 8-10 curry leaves
- 2 green chilies, finely chopped
- 0.5 inch ginger, finely grated
- 0.25 cup fresh coconut, grated
- 0.25 cup fresh cilantro, finely chopped
Instructions
- First, prepare the semolina base. In a medium saucepan, bring 2 cups water to a rolling boil over medium-high heat. Add 0.5 teaspoon salt and 0.25 teaspoon saffron threads. Stir well.
- Reduce the heat to low. Add 1 tablespoon ghee to the boiling water. Slowly pour in 1 cup fine semolina (rava) in a thin stream, stirring continuously with a whisk or spoon to prevent lumps. Continue to stir until the semolina absorbs all the water and forms a thick dough-like consistency. This takes about 2-3 minutes. Remove from heat, cover the pan, and let it cool slightly for 5-10 minutes.
- Once cooled enough to handle, transfer the semolina dough to a large plate or bowl. Knead it gently for a minute or two until it's smooth. Divide the dough into 24-28 small, even portions. Roll each portion into a small, smooth ball, about 1 inch in diameter. Set aside.
- Steam the semolina balls. Place the semolina balls in a steamer basket or an idli maker. Steam them for 8-10 minutes over medium-high heat until they are cooked through and firm. Alternatively, cook them in a pressure cooker without the whistle for 5-7 minutes. Once steamed, remove them and set aside.
- Prepare the tempering. Heat 2 tablespoons sesame oil in a large pan or kadai over medium heat. Add 1 teaspoon mustard seeds and let them splutter.
- Add 0.5 teaspoon urad dal and cook until it turns light golden brown, about 30 seconds. Add 0.25 teaspoon asafoetida, 8-10 curry leaves, 2 finely chopped green chilies, and 0.5 inch finely grated ginger. Cook for 1 minute until fragrant.
- Gently add the steamed semolina balls to the pan with the tempering. Toss them carefully to coat them evenly with the tempered spices. Cook for 2-3 minutes, stirring occasionally, allowing them to absorb the flavors.
- Add 0.25 cup grated fresh coconut and 0.25 cup finely chopped fresh cilantro. Give it a final gentle toss. Turn off the heat.
- Serve the Saffron Semolina Uppu Urundai hot. Garnish with a few fresh cilantro sprigs and a wedge of lemon on the side if desired.