Grilled Semolina with Mushroom

About Grilled Semolina with Mushroom

Ingredients

• Semolina (suji), dry roasted 1 cup
• Milk 2 cups
• Black pepper powder ½ tsp
• Dried oregano ½ tsp
• Salt to taste
• Cheese slices 4
• Butter 30 gms
• Oil to grease and shallow-fry
• Mushroom topping
• Button mushrooms, diced 300 gms
• Olive oil 2 tbsps
• Medium onion, finely chopped 1
• Garlic, finely chopped 1 tsp
• Fresh thyme sprigs a few
• Salt to taste
• Black pepper powder ½ tsp
• Balsamic vinegar 1 tbsp
• Fresh cream 4 tbsps
• Fresh parsley, finely chopped 2 tbsps

How to Make Grilled Semolina with Mushroom (Stepwise Photos)

Method

1. Heat milk in a non-stick pan, add 1 cup water, pepper powder, oregano, salt, cheese and butter and mix well. When the mixture starts boiling, reduce heat, gradually add roasted semolina and stir continuously to prevent lumps. Cover with a lid and cook for 3 minutes.
2. Grease a baking try with oil. Remove the pan from heat, transfer the mixture onto the greased baking tray and spread it evenly and level the top with a spatula. Set aside to cool down to room temperature. Cut into squares or roundels.
3. Heat a little oil in non-stick grill pan, keep the pieces in it and grill for 1 minute on each side.
4. To make the mushroom topping, heat olive oil in another non-stick pan, add onion and saute till translucent. Add garlic and saute a minute.
5. Add mushrooms and thyme and saute till most of the moisture has evaporated from the mushrooms and they are golden brown on the outside.
6. Add salt and pepper powder and mix well. Add balsamic vinegar, toss till the mushrooms are evenly glazed. Add cream and mix.
7. Turn off heat when the mixture becomes dry, add parsley and mix well. Set aside to cool down to room temperature.
8. Arrange the grilled semolina pieces on a serving platter, top them with the mushroom mixture and serve.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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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