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 Uses of Semolina (rava, sooji)

14 Uses of Semolina (rava, sooji)

Semolina, also known as Rava or sooji, is a coarse flour that is made from Durum wheat and can vary in color from yellow to white depending on the quality of the wheat. Semolina is mainly used for making pasta, different kinds of cereals or desserts in USA and other countries but in India it is used mostly to make savoury dishes. 

1. Semolina is used to make both savory and sweet dishes. The most basic and most known Indian dishes with rava are Upma and Rava Idli. These snacks too can be further modified into different dishes by addition of various other elements like tomato puree or a tadka.  

2. Semolina is extensively used in the South Indian cuisine. In the south, rava is used to make the famous Rava dosa, different types of idlis and Rava appe and a traditional vada like snack that is pan fried in a special pan. The beauty of all these items is that they can be eaten at any time of the day.   

3. Rava Chilla, is a savory pancake where the semolina is mixed with spices and finely chopped vegetables and cooked on a hot tava. 

4. Semolina takes hardly any time to soak, so you can quickly whip it up into delicacies. Rava does not even require any grinding or fermentation and can be used to make quick snacks and breakfasts.  

5. Rava sweet dishes are a big thing in India. Ghee-roasted semolina when cooked with a little milk and water and the desired amount of sugar will make a traditional Sooji Ka Halwa. This is often served as Prasad (offering to God) during Indian festivals of Satyanarayan Puja and Ganesh Chaturthi.  

6. You can also add pureed fruits to make a tasty fruit halwa like mango sheera and pineapple sheera or make the sheeras flavored with different dry fruits.   

7. Semolina can also be used to coat a patty or cutlet, or the Baati for Daal Baati Churma to give it a nice crispy coating. Try this Indian Railways Veg Cutlet Sandwich that is a go-to or comfort food for frequent train travellers. 

8. Diwali is incomplete without making an array of dry snacks. Farsi Puri is often made in every Gujarati household. The addition of semolina and ghee to the plain flour dough gives the puri a melt-in-the-mouth, crumbly texture. 

9. Everyone loves Pani Puri! But not many people know that the puri is made with semolina as well! To make the puri, the dough has to be kneaded really well for the puris to fluff up. 

10. Semolina is the secret ingredient that is used to prevent the base of fresh pizza dough from sticking to the pan. 

11. All types of pasta are typically made with semolina flour. The dried pasta that we get in the stores are simply made with semolina flour and water, mixed and then dried so that they can be stored for a longer amount of time. 

12. In bread making, a small proportion of semolina added to the usual mix of flour produces a tasty crust, especially scrumptious with shortbread. 

13. Semolina is used in many European countries to make puddings and porridges.

14.   It is also effectively used to thicken stews, as a base for soufflé, as a hot cereal or as a cooked meal on its own.

To know about Recipes using Semolina, check out our collection.

Uses Of Semolina

upma | rava upma | sooji upma | quick upma recipe | breakfast upma | with 19 amazing images. Upma is one of the most common South Indian breakfast recipes, which is now popular all over India. rava upma is a quick preparation using common ingredients available in the Indian kitchen, and so it can be made without much ado. breakfast upma is made by roasting rava which is then a tempering of spices along with some onions and cooked on a slow flame for 3 to 4 minutes. You can also make quick upma recipe healthier by adding a lot of boiled vegetables like carrots, beans, potatoes, tomatoes and peas along with the semolina when cooking. This will add more fibre to sooji upma making it a lot healthier. Serve rava upma hot in an inverted cup shape, as suggested. Tips to make rava upma quickly when your kids come home. You can roast a large quantity of rava , store it in an airtight container which makes the rava last longer and not get fungus. Use it as and when you wish to make Upma. I would like to share some important tips to make the perfect rava upma. Mix the Upma well and cook on a medium flame for not more than 1 minute, while stirring continuously. Cooking for a long period of time, after the addition of lemon can make rava upma bitter. Love South Indian Food, then do try other South Indian Breakfast recipes like Rice and Moong Dal Idli , Kadubu, Moru Moru Dosa, Pesarattu, Uppu-Urundai and Ven Pongal. Enjoy how to make upma recipe | rava upma | sooji upma | quick upma recipe with detailed step by step photos and video below.
rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with 17 amazing images. Rava dosa is an easy to make counterpart of the traditional dosa ! These crispyrava dosas are made with a batter of semolina and buttermilk. While South Indian rava dosa is very popular in the South, it is also a popular Mumbai Street Food . Making rava dosa is easy. The first part is making the rava dosa batter. Combine the semolina, flour, curds and ½ cup of water together in a bowl and mix well to get a smooth batter. Ferment. Add the green chillies, cumin seeds, coconut, cashew nuts and salt and mix well. Add more water as required and mix well to a thin sooji dosa batter. The second part of making instant rava dosa is heat a non-stick tava. Pour ½ cup of the rava dosa batter and tilt the tava in all directions so that it forms a thin circle. Smear a little oil on the sides, cook till both sides are golden brown in colour. Your sooji dosa is ready. I would like to share with you some tips to make the perfect rava dosa recipe. 1. Curd provides a nice flavour to the dosa but, if you are vegan, skip adding it. 2. Mix well to get a smooth batter. Make sure the batter is lump-free. 3. The batter must have a pouring consistency to be able to spread easily on the pan. It should literally be watery and as thin as buttermilk. 4. Never use a roti/paratha tava to prepare dosa. Also, preferably make use of thick, heavy bottomed tava to prepare semolina dosa. 5. The tawa must be super hot to get crispy rava dosa. The rava dosa batter does not require any grinding or fermenting and makes it perfect for breakfast on a busy morning. Serve crispy rava dosa hot with coconut chutney and sambar. See our collection of dosa recipes and try dosas like Stuffed Moong Sprouts Dosa, Buckwheat Dosa and Schezwan Cheese Dosa. Enjoy rava dosa recipe | instant rava dosa | sooji dosa | South Indian rava dosa | crispy semolina dosa | with detailed step by step photos below.
Chilla is one of the most handy breakfasts one can think of! There is a lot of variety to choose from, it is quick and easy to prepare, and usually does not require complex procedures to make the batter. Let’s say it’s our own desi alternative to pancakes! Here’s an easy and spicy Rava Chilla that you can prepare in a whiz even on a busy morning. Just mix the batter and set it aside for a while till you get other things ready, then bring out the tava, cook your chillas and enjoy them before heading out to face the day. You will love the crunch of onions and the aroma of coriander in this snazzy Rava Chilla, which tastes great with green chutney. You can also try other breakfast recipes like Broken Wheat Upma or Bread Uttapam .
rava sheera recipe | suji ka halwa | sooji halwa | with 13 amazing images A wonderful quick Indian dessert, rava sheera can be prepared in minutes. It does not require much advance preparation, and can be whipped up even at short notice. suji ka halwa is traditional, yet modern in its simplicity, making it a sheer delight. suji ka halwa is made by roasting rava in ghee, then adding milk, water, sugar and nuts which are then cooked on a slow flame for 10 minutes. I would like to share some important tips to make the perfect sooji halwa. 1. Using warm milk is important as it will help the semolina cook faster. 2. Add 2½ cups of hot water. These liquids will help in cooking the semolina properly. 3. Cover and cook suji ka halwa on a slow flame about 10 minutes, while stirring occasionally. It might take a little more or less time as it depends highly on the quality of the sooji and also the flame on which it is cooked. rava sheera recipe makes a traditional and delightful combination with puris and chana. Check our collection of sheera recipes, that apart from semolina are made using varieties of nuts, flours or a combination of flour and fruits and even dals like mango sheera and badam ka sheera. Enjoy how to make rava sheera recipe | suji ka halwa | sooji halwa | with detailed step by step photos and video below.
Everyone wants to make the most of the mango season because it is the undisputed king of fruits and everybody’s favourite too! Here is another smart way to use this awesome fruit. Add it to the traditional sheera, to make it more interesting and unique. Like any sheera, the Mango Sheera too is quite easy to make so you can make it any time you wish. This wonderful Indian dessert, with a fruity twist, is sure to be enjoyed by every member of the family. Try other sheera variants like the Singhada Sheera or Pineapple Sheera.
This three-in-one treat is a typical Rajasthani treat. The Rajasthanis specialise in serving sweet and savoury dishes in combinations that steal the heart and delight the taste buds. A platter of semi-sweet Churma, spicy Dal and deep-fried Baati, is one such traditional combination. Fresh baatis drowned in piping hot dal is a perfect accompaniment for churma. If you have ever been to Rajasthan in the winter months, you will know that this combo is a wonderful way to warm yourself up on a cold day!
The Indian Railways Veg Cutlet Sandwich is part-and-parcel of the travel memories of those who travel by Indian Railways. It is a go-to or comfort food for many frequent travellers, and warms their souls when travelling across the country! The deep-fried Cutlet offers a chunky bite of roughly-smashed veggies coated in semolina. The cutlet may be shaped in different ways – round, oblong or heart-shaped, but make sure you shape it firmly so that it does not separate while frying. You need to take care of multiple factors when deep-frying these cutlets – the temperature of the oil must be maintained properly, and you should fry only one or two cutlets at a time. Avoid turning the cutlets frequently while frying. Sounds like a lot of care is needed to make it – but this droolworthy snack is surely worth it! These yummy cutlets are usually served with bread, butter and tomato ketchup. You can make them into a proper sandwich as shown here, by placing the cutlets between buttered, ketchup-lined bread slices, to make a scrumptious snack! You can also try other snacks like the Pav Bhaji Sandwich or Soya and Green Peas Cutlet
For Gujaratis, Diwali is incomplete without Farsi Puri. This deep-fried dry snack has evergreen fanfare, and you will understand why if you just try it once. It is made with common ingredients and is easy to make, but it has a melt-in-the-mouth texture because of the addition of semolina and ghee to the plain flour dough, and a lingering flavour contributed by black pepper. Relish it plain or with a cup of tea or coffee.
Crisp semolina puris filled with sprouts and chilled mint flavoured water make a great snack for a hot summer afternoon. They are known as "golgappas" in northern India and as "poochkas" in West Bengal. When my favourite "panipuriwallah" is serving me these delightful little puris one after the other, I just go on eating till I can eat no more! Sprouts can be replaced by hot ragda to complement the chilled mint water. Making the puris takes some time to master and although they can be bought from a local store, the extra effort put in to make them at home is well worth the trouble. Do remember to store the puris in an air-tight container. You can always refresh them by baking them in a slow oven for 4 to 5 minutes. Finding excuses to invite people over, organize a chaat party and serve in disposable plates made from dry 'Sal' leaves to create an ambience. End on a sweet note with desserts like Baked Boondi Gulab Jamun Kesar Malai Kulfi and Malpuas .
A quick and easy batter of semolina and curds fortified with colourful and crunchy veggies, yields mouth-watering appe that’ll appeal to young and old alike. The Instant Rava Appe is a scrumptious South Indian snack, which can be enjoyed with breakfast or at tea-time. It is super simple to make as there is no grinding or fermentation required. You can just make it on a whim any time you wish. You can add any other vegetables also to this appe as per your liking. Serve it with coconut chutney. Also try your hand at making other South Indian snacks like Mysore Bonda and Medu Vada.
Rava idli can be made rather quickly as the batter need not be fermented. However, you ought to take into account half an hour’s soaking time. The buttermilk imparts a welcome sourness to the idlis, while the tempering adds to the flavour. Throw in a spoon of cashews with the tempering for a crunchy interlude.