Tunisian-inspired Spiced Semolina Cakes

Ingredients

While the original Indian Idli is made with fermented rice and lentil batter, this Tunisian adaptation replaces the rice with semolina, giving the cakes a unique texture and flavor. Additionally, the spices used in this recipe are inspired by Tunisian cuisine, adding a distinct North African twist to the dish. We alse have the original recipe for Idli, so you can check it out.

• 2 cups (400g) semolina 2 cups (400g) semolina
• 1 cup (240ml) plain yogurt 1 cup (240ml) plain yogurt
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon turmeric 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon chopped fresh cilantro 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh mint
• 1 green chili, finely chopped 1 green chili, finely chopped
• 1/2 cup (120ml) water 1/2 cup (120ml) water

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 8g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the semolina, yogurt, baking powder, cumin, coriander, paprika, salt, turmeric, black pepper, baking soda, olive oil, cilantro, mint, and green chili.
2. 2.
   Gradually add water to the mixture while stirring continuously until a thick batter is formed. Allow the batter to rest for 15 minutes.
3. 3.
   Grease the molds of an idli steamer or a steamer basket with oil. Pour the batter into the molds, filling them about 3/4 full.
4. 4.
   Steam the cakes for 15-20 minutes or until a toothpick inserted into the center comes out clean.
5. 5.
   Remove the cakes from the steamer and let them cool for a few minutes before gently removing them from the molds.
6. 6.
   Serve the spiced semolina cakes warm with a side of tangy tomato chutney.

Treat your ingredients with care...

• Semolina — Use fine semolina for a smoother texture in the cakes.
• Yogurt — Opt for plain yogurt without any added flavors or sweeteners.

Tips & Tricks

• For a spicier version, increase the amount of green chili or add a pinch of cayenne pepper.
• Serve the spiced semolina cakes with a dollop of Greek yogurt for added creaminess.
• Experiment with different herbs and spices to customize the flavor profile of the cakes.

Serving advice

Serve the Tunisian-inspired spiced semolina cakes as a delightful appetizer or as part of a Tunisian-inspired meal. They pair well with a side of tangy tomato chutney and a refreshing salad.

Presentation advice

Arrange the spiced semolina cakes on a platter, garnished with fresh cilantro leaves. Serve them alongside a bowl of tangy tomato chutney for dipping.