Semolina Kurdai | How to make Semolina Kurdai

By Preeti Deo  |  17th Jul 2016  |  
5 from 1 review Rate It!
  • Photo of Semolina Kurdai by Preeti Deo at BetterButter
Semolina Kurdaiby Preeti Deo
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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!!

Semolina Kurdai, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Semolina Kurdai is just mouth-watering. This amazing recipe is provided by Preeti Deo. Be it kids or adults, no one can resist this delicious dish. How to make Semolina Kurdai is a question which arises in people's mind quite often. So, this simple step by step Semolina Kurdai recipe by Preeti Deo. Semolina Kurdai can even be tried by beginners. A few secret ingredients in Semolina Kurdai just makes it the way it is served in restaurants. Semolina Kurdai can serve 50 people. So, the next time you have a get together or a party at home, don't forget to check and try out Semolina Kurdai.

Semolina Kurdai

Ingredients to make Semolina Kurdai

  • semolina 1/2 cup
  • salt 1 tsp
  • Paapad khar(sodium bicarbonate) 1/2 tsp
  • water 1/2 cup

How to make Semolina Kurdai

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

My Tip:

You may add in crushed black pepper or sesame seeds to add some flavour to the semolina kurdai.

Reviews for Semolina Kurdai (1)

Shereen Fatima4 years ago

lovely snack for monsoon season!