The preparation of steamed rice cakes using semolina, instead of the traditional rice and lentil batter, constitutes a specific culinary method. This approach provides an alternative texture and flavor profile to the standard South Indian breakfast dish. The method involves fermenting a batter created from semolina and other ingredients to achieve a light and fluffy end product.
This culinary adaptation offers convenience and speed, as it eliminates the lengthy soaking and grinding process associated with traditional recipes. Furthermore, semolina-based variations can be a suitable option for individuals seeking gluten-free alternatives, provided the semolina used is specifically certified as such. Historically, this method represents an adaptation born out of necessity or a desire for a quicker preparation process.
