Suji ladi pav recipe | semolina dinner rolls recipe with step wise pictorial and video method.

WHAT IS LADI PAV?

 

Ladi pav is a pillowy soft buns/rolls from India which gets it’s name by the combination of two different words “Ladi” and “Pav”.

Ladi means “Chain” and Pav means “bun/bread”.

So ladi pav means buns that are attached to each other in rows.

ABOUT LADI PAV

 

You call them Ladi pav, Indian bun, pav bun or dinner rolls, these are all the names for this recipe.

These buns have two different textures and colours. The top layer is golden in colour and having a super thin crust.

Whereas the rest of the part is completely white and super soft that if you tear it apart, you will feel like handling a bundle of cotton.

PRIME INGREDIENTS OF SUJI LADI PAV RECIPE

 

SEMOLINA : Traditionally ladi pav is made using all purpose flour/maida. But with the rise in love for baking at home, people are tweaking the recipes and making them in the most healthy manner.

Now you will get to see people are diverting from all purpose flour to whole wheat flour or semolina when it comes to homemade breads.

We too have abandoned all purpose flour for the recipe and used the healthy alternative semolina/suji/rava.

And believe it, these buns were more soft, more fluffy and more tasty than the store bought one.

Earlier we have baked ladi pav with a mix of semolina and whole wheat flour, but honestly speaking, these one made solely with semolina are matchless.

In future, whenever we are baking ladi pav, its going to be with semolina and semolina only.

It is to be noted that you need to use the semolina which is of fine quality. And if you possess only big grained semolina, then put it in blender, blitz and use.

YEAST : Yeast has very important role in making perfect ladi pav.

It’s not just about ladi pav, but yeast is the game changer in any kind of bread making.

Mostly people complain about the outcome of their homemade breads and in 99% of the cases, yeast is the real culprit.

If your yeast is of good quality, then no one can stop your bread from being baked perfect.

In addition to yeast, the another key factor is kneading the dough. Dough for breads need much more good kneading than the regular roti dough.

So if you want your bread to be perfect, focus on the 2 given points.

MILK POWDER : Milk powder works as a tenderizer by  making a softer dough.

Also it adds flavor to the loaf and enhances the taste.

In case you don’t have milk powder, then use milk instead of water in kneading the dough.

TIPS TO PREPARE PERFECT LADI PAV

 

1. Yeast is very important role to play. It should be of good quality. You should never compromise with its quality.

2. If yeast doesn’t active properly, then don’t make the recipe ahead. It will fail.

3. Temperature of water for activating yeast is very vital. It should be lukewarm. Hot water will kill the yeast and in cold water, yeast doesn’t active.

4. Prefer to use milk in the recipe either in the form of milk powder or milk. It will help to make pav soft. In the recipe of hot dog buns, we used curd in place of milk powder and that too worked great. You can try that also.

5. A good kneading of dough is equally important. It makes the pav super soft.

6. Give enough time to the dough to proof but at the same time, over proofing is not good.

7. Second proofing is equally important, so don’t skip it.

8. Try to keep the balls for pav of equal size, as much as possible. It will give you uniform good looking pav.

9. For giving milk wash, do mix some sugar in milk. It will give a good colour to pav.

10. For a nice colour and extra shine, do apply butter on baked hot pavs.

11. Covering the hot pavs with damp cloth will make them extra softer.

12. Invert the pavs when they are hot. If you wait for pavs to cool completely and then take out of the mould, they will turn soggy from the bottom.

HOW TO SERVE LADI PAV?

 

They are usually served with variety of Indian street food items like Pav Bhaji, Misal Pav, Vada Pav and Dabeli etc.

So let’s begin with the recipe of suji ladi pav recipe, which is also called by the name semolina dinner rolls in english. Do note that this is one of the most easy semolina flour recipes and with the same dough, you can also make easy semolina bread recipe.

 

STEP WISE PICTORIAL METHOD OF SEMOLINA DINNER ROLLS RECIPE

 

ACTIVATING YEAST

 

1.Take luke warm water in a small bowl and add sugar in it. Mix.

2. Add yeast and stir. Keep aside for 8 to 10 minutes.

3. There will be a frothy and bubbly substance floating over the water having pungent smell. It’s a sign that yeast is activated. (see notes below)

KNEADING THE DOUGH

 

4. Take semolina in a wide bowl. Semolina must be of super fine texture. If you have big sized semolina, then grind it to fine quality.

5. Add salt and milk powder. (see notes)

6. Give them a mix and create a space in between the semolina.

7. Add activated yeast mixture.

8. Mix without adding water.

9. When all the yeast mixture mixes well, start kneading the dough by adding little water at a time.

10. When the entire semolina comes together, add 2 tsp of oil.

11. Knead the dough for good 8 to 10 minutes. This step is very important for better outcome of pav. Keep adding water as much as is required.

12. The consistency of dough must be slightly soft.

13. Grease a bowl in which the dough will be kept.

14. Put the dough in bowl and apply oil all over it.

15. Place a damp kitchen towel on the bowl, put a lid and keep it at some warm area of kitchen for about 1 hours. (see notes)

16. After 1 hour, the dough must have become double in size.

MAKING OF PAV BALLS

 

17. Pinch the dough and knead it for a minute.

18. Divide the dough into equal sized 15 parts.

19. Roll each ball one by one having a smooth top.

 

 

20. Grease a baking tin with oil. (see notes)

21. Arrange all 15 balls into baking tin.

22. Cover them with a damp cloth and place the tin in warm place of kitchen for 30 minutes.

23. The balls have rised again after the said period.

BAKING OF PAV

24. Give a sugar mixed milk wash to the balls. It will give a nice golden colour to pav.

25. Bake in preheated oven @200°C for 20-22 minutes in the middle rack of oven, but don’t overbake. (see notes)

26. Take the tray out of oven and brush melted butter on all the hot pavs. This will give a nice glaze and softness to the pavs.

27. Cover the pav with damp cloth for 5 minutes. It will make the pavs soft.

28. While the pavs are still warm, unmould and let them turn cool by placing on cooling rack, otherwise pavs will turn soggy from bottom.

Suji Ladi pav recipe is ready.

NOTES

 

1. We have used active yeast and this type of yeast requires prior activation. To know more about yeast activation, click here.
2. If the yeast is not activated properly, then don’t proceed with recipe. It will fail.
3. Milk powder gives a good texture to pav. If you don’t have milk powder, then use milk instead of water in activating yeast and kneading the dough.
4. The timing of dough fermentation will vary depending on season and whether. In extreme summers, dough gets double in less than 1 hour and in winters, it may take 1.50 to 2 hours or even more.
5. If you don’t have proper rectangular or square baking tin, you can use commonly available round or any shaped cake tin for baking pav.
6. If your pav are properly baked but hasn’t attained brown top, then during the last minute of baking, raise the temperature of oven to highest, transfer baking tray on top rack and let pav turn brown. But you have to be vigilant during these 1-2 minutes, otherwise pav may burn.

 

ALSO SEE

 

• Whole wheat pizza base recipe
• Hot dog buns recipe
• Kulcha (chole wala) recipe
• Bread with sourdough starter
• Bread without yeast and curd
• 100% whole wheat bread
• Eggless tutti fruity sweet buns

 

Semolina dinner rolls recipe – recipe card