Basbousa

About Basbousa

Ingredients

• Semolina (suji) 2 cups
• Butter ¾ cup + to grease
• Buttermilk 1¼ cups
• Sugar ¾ cup
• Vanilla essence 1 tbsp
• Baking powder 1 tbsp
• Baking soda 1½ tsps
• Sugar syrup
• Sugar, boiled with 1 cup water till syrupy 1 cup

How to Make Basbousa (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a baking dish with butter.
2. Melt butter in a non-stick pan. Cool it completely.
3. Take buttermilk, sugar and vanilla essence in a bowl and mix well.
4. Take semolina, baking powder and baking soda in another bowl and mix well.
5. Add buttermilk mixture to the semolina mixture and whisk till smooth. Add melted butter and mix well.
6. Pour the mixture into a buttered baking dish and spread evenly. Keep the baking dish in the preheated oven and bake for 30 minutes.
7. Take the dish out of the oven, pour the syrup over.
8. Once the syrup is completely soaked, cut into slices and serve.

Additional Tips and Tricks

About chef

Chef Shilarna Vaze (Chinu)

Shilarna is currently doing a show " Sunny Side Up" on FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps