Reserve 2 tablespoons semolina and the bicarbonate of soda. In a large mixing bowl combine the remaining dry ingredients and mix to a batter with the buttermilk. Set aside overnight. The following day add the reserved semolina and bicarbonate of soda. Shallow fry the mixture in ghee, or oil, by dropping a tablespoonful at a time into the pan. Turn once during cooking. The edges of the pancakes should be crisp and brown but the centre should remain soft. Drain and serve hot.