This recipe for Semolina Rings is a delightful snack that combines crispy fried semolina rings with a flavorful chutney. It's perfect for evening snacks or as a party appetizer. The process is simple yet rewarding, and the chutney adds a tangy and spicy kick to the dish. I shared this recipe on my YouTube channel, Cooking_with_tripti, where you can find detailed instructions. It's a dish that brings joy to the table and is sure to...
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Ingredients
For Semolina Rings
suji1cup
water2cup
Salt to taste
Oil for frying
For Chutney
- oil2tsp
onion1
roasted chana dal2tbsp
garlic4clove
ginger1in
red chilli3
stem coriander8
tomato2- Salt to taste
Sambar masala1/2tsp- Water as required
For Tadka
- oil1tsp
mustard seeds1/2tsp
asafoetida (hing)1/4tsp
Curry leaves
Nutrition (per serving)
Calories
114.1kcal (5.71%)
Protein
2.8g (5.6%)
Carbs
12.9g (4.71%)
Sugars
0.3g (0.6%)
Healthy Fat
4.7g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
How to make Semolina Rings with Chutney
Prepare Semolina Rings
- Step 1
In a pan, add water and salt. When the water comes to a boil, add semolina and mix well, cooking until it thickens.
- Step 2
Transfer the mixture to a greased plate and set it aside to cool.
- Step 3
Once cooled, knead the semolina mixture into a dough. Break off small portions and shape them into rings.
- Step 4
Heat oil in a pan. Fry the semolina rings on medium to high heat until they turn golden brown.
Prepare Chutney
- Step 1
In a pan, heat oil and fry onions until soft.
- Step 2
Add roasted chana dal, garlic, dried red chili, ginger, coriander stems, tomatoes, and salt. Mix well.
- Step 3
Add water, cover, and cook until the ingredients are soft.
- Step 4
Blend the mixture until smooth and transfer it to a bowl.
Prepare Tadka
- Step 1
Heat oil in a pan. Add mustard seeds, asafoetida, and curry leaves. Let them splutter.
- Step 2
Pour the tadka over the chutney and mix well.
Nutrition (per serving)
Nutrition (per serving)
Calories
114.1kcal (5.71%)
Protein
2.8g (5.6%)
Carbs
12.9g (4.71%)
Sugars
0.3g (0.6%)
Healthy Fat
4.7g
Unhealthy Fat
0.9g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the semolina mixture is thick and cool before kneading it into dough.
Fry the rings on medium to high heat to achieve a crispy texture.
Adjust the spice level of the chutney by varying the number of red chilies.
FAQS
Can I use any other flour instead of semolina?
Semolina is essential for this recipe as it provides the desired texture. Substituting it may alter the results.
Can I bake the rings instead of frying?
Yes, you can bake them at 375°F (190°C) until golden brown, but the texture may differ slightly.
How long can I store the chutney?
You can store the chutney in an airtight container in the refrigerator for up to 3 days.
Can I make the rings in advance?
Yes, you can prepare the dough and shape the rings in advance. Store them in the refrigerator and fry them when ready to serve.
What can I serve with Semolina Rings besides chutney?
You can serve them with ketchup, mint chutney, or yogurt-based dips for variety.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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North Terrace, Adelaide, South Australia, 5000
Australia