Background: I would like to cook baghrir. There are many recipes, all very similar: put fine semolina, warm water, yeast, sugar, salt in a blender and blend it for a few minutes, in the end it should have a liquid consistency. I tried it once but it was a disaster, I figure the problem is that it wasn't liquid at all, but very thick and sticky. It didn't have many bubbles and stuck to the greased pan badly.
Semolina, according to Wikipedia, is coarse by definition. So the first problem is that fine semolina sounds like an oxymoron to me, a finer version of it would be flour basically. I can only buy one type of it anyway (here in Switzerland), here's a close up photo: https://i.stack.imgur.com/3sQwG.jpg . Looks quite coarse to me. Also I don't think my blender has any effect. Here's a photo of it: https://i.stack.imgur.com/y7U78.jpg . I know it says chopper, but it has sharp blades that rotate so I figured it should work. I saw a video that suggested that blending coarse semolina should give you fine semolina. So I tried grinding raw semolina for a few minutes and the result looked exactly the same, I couldn't tell it from the original.
So the recipes suggest fine semolina, blended even finer, and I have coarse one and unable to blend further. Do you think this issue could cause my batter to behave badly? Any suggestion to fix this?