Name: Semolina Kurdai recipe by Preeti Deo at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 50
Ingredients: Semolina 1/2 cup; Salt 1 tsp; Paapad khar(sodium bicarbonate) 1/2 tsp; Water 1/2 cup

ABOUT Semolina Kurdai RECIPE

Kurdai is an accompaniment in Marathi meals. These help complete the frame of a meal...especially with aam ras(mango pulp), during auspicious occasions or even with a simple khichadi. These kurdai recipes are but passed on by the females in the family from one generation to the other. Every summer afternoon the ladies gather together to accomplish the tidious tasks of pickling and paapad rolling. Wheat Kurdai is one of my favourites that I missed when I moved to the UK. Preparing wheat kurdai is a humongous task, my grandmother(ajji) suggested using rava(semolina) instead of wheat. She indicated that for a quick kurdai preparation, the ladies prefer these kurdai. I have been carrying on the traditions of kurdai making and even sandge(dried lentil vadi) suggested by my ajji for the last two years. It may sound a bit tedious a task, however if the things are well organised and if you have a strong pair of helping hands, this can be a very fun activity!!

Instructions

Soak semolina in enough water for 2 days.
Drain water every day and add more water.
If you stay in a cold place, soak semolina for an extra day.
Boil 1/2 cup of water.
Add paapad khar and salt to the water.
Drain the water off semolina.
Mix in the soaked semolina with boiling water and keep stirring.
Lower the flame as you cook this mix
This should cook in about 10 minutes time.
You will need a plastic sheet or plates to press these kurdai on and a chakli mould(press) with a plate for sev.
Place the mix in a mould and press into small heaps going round in circles.
These kurdai require good sunshine to dry.
Place in the sun to dry. Once dry place in an air-tight container.
When needed, fry in hot oil.
These kurdai puff up when fried.
Drain on a paper towel and serve.

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