100% Suji ladi pav recipe | semolina dinner rolls recipe

blessmyfoodbypayal

Made with semolina, these eggless ladi pav are pillowy soft buns/rolls which are served as a street food with other combos.

5 from 2 votes

Prep Time 30

Cook Time 20

Resting time 1 30

Course Bread

Cuisine Indian

Servings 15 Pav

1/2 cup water luke warm
2 tsp sugar we have used bura sugar. You can use refined sugar or jaggery powder or honey
1 tsp Yeast

Take luke warm water in a small bowl and add sugar in it. Mix.
Add yeast and stir. Keep aside for 8 to 10 minutes.
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)

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.
Add salt and milk powder. (see notes)
Give them a mix and create a space in between the semolina.
Add activated yeast mixture.
Mix without adding water.
When all the yeast mixture mixes well, start kneading the dough by adding little water at a time.
When the entire semolina comes together, add 2 tsp of oil.
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.
The consistency of dough must be slightly soft.
Grease a bowl in which the dough will be kept.
Put the dough in bowl and apply oil all over it.
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)
After 1 hour, the dough must have become double in size.

Pinch the dough and knead it for a minute.
Divide the dough into equal sized 15 parts.
Roll each ball one by one having a smooth top.
Grease a baking tin with oil. (see notes)
Arrange all 15 balls into baking tin.
Cover them with a damp cloth and place the tin in warm place of kitchen for 30 minutes.
The balls have rised again after the said period.

Give a sugar mixed milk wash to the balls. It will give a nice golden colour to pav.
Bake in preheated oven @200°C for 20-22 minutes in the middle rack of oven, but don't overbake. (see notes)
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.
Cover the pav with damp cloth for 5 minutes. It will make the pavs soft.
While the pavs are still warm, unmould and let them turn cool by placing on cooling rack, otherwise pavs will turn soggy from bottom.
Ladi pav are ready.

We have used active yeast and this type of yeast requires prior activation. To know more about yeast activation, click here.
If the yeast is not activated properly, then don't proceed with recipe. It will fail.
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.
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.
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.
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.

Keyword dinner rolls, eggless ladi pav, ladi pav, rava pav, sooji pav