Semolina pancakes with buttermilk

Preparation info

  • Difficulty


  • Makes


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Suji Ki Roti are fairly thick pancakes, which combine the fabulous flavours of finely chopped onion, green chilli, coriander leaves and the musky scent of root ginger. The batter is made with buttermilk or diluted yogurt, making it a healthy choice when served alongside an egg dish. This is often eaten with South Indian Scrambled Eggs, but the pancakes are also delicious on their own.


  • 300 g/10½ oz/scant 2 cups semolina
  • 5 ml/1 tsp salt, or to taste
  • 2.5 ml/½ tsp bicarbonate of soda (baking soda)
  • 5 ml/1 tsp cumin seeds
  • 1 small onion, finely chopped
  • 1 cm/½ in piece of fresh root ginger, grated
  • 2 fresh red chillies, finely chopped (deseeded if preferred)
  • 30 ml/2 tbsp fresh coriander (cilantro) leaves, finely chopped
  • 400 ml/14fl oz/1⅔ cups buttermilk, or 150g/ 5oz/generous ½ cup natural (plain) yogurt blended with 300 ml/½ pint/ cups water
  • sunflower oil or light olive oil, for shallow-frying
  • South Indian Scrambled Eggs, to serve


  1. Place the semolina, salt, bicarbonate of soda and cumin seeds in a large mixing bowl and stir to combine.

  2. Add the remaining ingredients, except the buttermilk or diluted yogurt and oil, and stir to combine thoroughly.

  3. Add the buttermilk or diluted yogurt. Stir until a thick paste of a spreading consistency is formed.

  4. Spread 10 ml/2 tsp oil on an iron griddle or a small, heavy non-stick frying pan and heat over a medium-low heat.

  5. Put one heaped tablespoon of the pancake mixture in the pan and gently spread it around to form a pancake with a diameter of 7.5cm/3 in. Cover with a lid and cook for 2 minutes, until the top is set.

  6. Spread 5 ml/1 tsp oil on the uncooked side and turn it over with a palette knife. Cook, uncovered, for 2 minutes or until the pancake is set. Cook, tossing and turning, for a further 2–3 minutes, until browned. Keep the cooked pancakes warm while you cook the remaining batter in the same way. Serve warm.

Per portion Energy 341kcal/1447kJ; Protein 12g; Carbohydrate 65g, of which sugars 6g; Fat 6g, of which saturates 1g; Cholesterol 2mg; Calcium 145mg; Fibre 2.9g; Sodium 696mg.