The preparation of steamed rice cakes, a popular South Indian breakfast, can be achieved using semolina specifically processed for this dish. This method offers an alternative to the traditional batter made from rice and lentils. The resultant product maintains the characteristic soft texture and subtle fermentation flavor profile.
Utilizing this particular semolina simplifies the cooking process, reducing the soaking and grinding time typically required. This approach provides a quicker, more convenient option for individuals seeking to enjoy this culinary staple, particularly during busy schedules. Furthermore, it ensures a consistent outcome, mitigating variations often encountered in homemade batter fermentation.