|Semolina Bread – A Different Kind Of Bread
As children, one of our pet hates was Uppuma which my Mum made every Monday without fail for breakfast. It is one dish that I seldom make. I was quite surprised to see this recipe online a while ago from Sanjeev Kapoor’s Khazana and was eager to try it out. So when my husband bought sooji or semolina instead of the sago I wanted, it was the right time to make this different kind of bread, tweaked to suit our taste. It passed our taste bud test and am looking forward to making it again. Surprise, surprise!
1 3/4 cups fine sooji; 1/4 tsp salt; 3/4 cups water; 7.5 gm instant yeat; 1/4 tsp brown sugar; 1 1/2 tbsp warm water; 2 tbsp olive oil; 1/2 tsp mustard; 2 green chillies, minced; 1 sprig curry leaves, chopped fine; 2 spring onions, minced; 1 medium tomato, chopped fine; coriander leaves for topping; 2 tbsp nuts for the topping; 1 tbsp olive oil for drizzling on top.
Additional 1 tbsp olive oil for seasoning.
Add the yeast and sugar to the warm water in a glass bowl and keep aside for 10 minutes. Next, mix the sooji, salt and water together with a wooden spoon and add the yeast to it. Mix really well and add 2 tbsp olive oil. Mix together and leave in a warm place for 15 minutes to prove.
In the meanwhile, heat 1 tbsp olive oil in a non stick pan. Lower flame and add the mustard seeds, curry leaves, chillies and spring onions. Stir fry till the onions are glazed. Throw in the tomatoes and fry till mushy. Remove from the fire and cool for about five minutes. Add this seasoning to the sooji and mix well. The dough must be moist and of a dropping consistency. Transfer to a 9 inches x 4 inches rectangular loaf tin. Scatter the nuts of your choice and chopped coriander leaves on top. Drizzle the olive oil all over and bake in a preheated oven at 175 C for 20 minutes or until skewer inserted in the middle comes out clean. Remove from oven, cool , unmould, slice and enjoy plain or with your favourite curry.
NB: the tomato can be omitted. My Mum never used it while making Uppuma.
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