170 semolina recipes

526 semolina recipes | rava sooji indian recipe collection |

Semolina recipe collection. 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.

Breakfast dishes made with Rava

Being one of the staples of Indian cuisine, it is not possible that we won't have innovative breakfast dishes made with it. If you want something quick and made in 10 minutes, there is Vegetable Upma which is basically just slow cooking the semolina with different vegetables in hot water, seasoned with asafoetida, mustard seeds and green chillies, till it cooks properly.
If not upma, its also really good ingredient to make savory pancakes with like Rava Chilla, where the semolina is cooked like a pancake on a hot tava and is mixed with spices and finely chopped vegetables. If you are feeling up for making something healthy you can whip up these delicious Oats Rava Palak Dhokla, that will definitely win over your family and don’t even take too much time to make. Rava Dosa, made paper thin and instantly, goes very well with a coconut chutney and a side of sambhar. Rava Pongal is another great south-Indian dish to try that can be had as a breakfast. It consists of rava cooked with yellow moong dal and dry spices and will be liked by all.

Indian Recipes using Rava

When cravings run high for something spicy, crispy and authentically Indian, Spicy Urad Dal Puris is the way to go, a fabulous snack to give you complete Rajasthani feels. The south Indians know how to use rava rightly with their absolutely delicious Instant Rava Appe with a tempering of mustard seeds and hing. Even the gujaratis love adding rava to their food, whether it is a simple Rava Dhokla or a besan and rava based super fluffy Khaman Dhokla.

Rava Desserts

Rava works as a blank canvas and can be made into a savoury or a sweet item, how amazing is that! Our absolute favorite is the melt in the mouth Coconut Sheera with the nuttiness of coconut coming through on every bite you take and all its variations with different ingredients like the seasonal Mango Sheera or the ever favorite Pineapple Sheera. Another famous dessert is Karanji which is mostly made in Maharashtra, and is a deep fried delectable dessert with a coconut and rava filling. If you want to experiment, you can make Rava Cake that is so unique in itself that everyone will be surprised to see how delicious it tastes. Shahi Puran Poli, a sweet roti, grander than the regular sweet roti, with a stuffing of mawa, sugar and semolina is a superb Indian mithai designed to impress.

Snacks made with Rava

There are so many different snacks to party starters that can be made with sooji. If you want something that will last a long time, Namak Para is the best of all. These deep fried diamond shaped pieces of dough made with maida and sooji will be finished in no time! If the purpose is to serve at party, then there is no better starter than Rava Dhokla with Stuffed Schezwan Filling. Rava is also used as a coating for a crispy other coating when deep frying any savory item like this cutlet made for a Cutlet Sandwich or the Baati for Daal Baati Churma.

If you want to know more about the Uses of Semolina, then you can check out our article on that.

Enjoy our Indian rava recipes below. 

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semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with 33 amazing images. semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe is a quick snack made quickly with commonly available ingredients. Learn how to make Indian rava semiya idli. To make semolina and vermicelli idli, heat ½ tbsp of oil in a broad non-stick pan, add the semolina and roast on a medium flame for 3 to 4 minutes or till the semolina is light pink in colour, while stirring continuously. Remove from the flame and keep aside in a bowl. Heat 2 tbsp of oil in the same pan, add the cashewnuts and sauté on a medium flame for a few seconds. Remove from the flame and add it to the semolina and keep aside. Heat 1 more tbsp of oil in the same non-stick pan, add the vermicelli and sauté on a medium flame for 2 to 3 minutes or till it turns light brown in colour, while stirring occasionally. Remove from the flame and add it to the semolina-cashew mixture. Add the curds, 1½ cups of water and salt and mix well to make a batter of dropping consistency. Keep aside. Heat the remaining 1 tbsp of oil in a small non-stick pan and add the mustard seeds and urad dal. When the seeds crackle, switch off the flame, add the green chillies and curry leaves and sauté for a few seconds. Add it to the batter and mix well. Then to make Indian rava semiya idli, just before steaming, add the fruit salt and 1 tbsp of water over the batter. When the bubbles form, mix gently. Pour a little batter into each of the greased idli moulds and steam in a steamer for 8 to 10 minutes or till the idlis are cooked. Cool slightly, demould and serve hot with coconut chutney. Indian rava semiya idli is very popular in Karnataka, where they make it in such big moulds that one idli will suffice for breakfast! The tempering adds to the aroma, while the cashews provide a crunchy respite in every mouthful. You can add some boiled veggies and coriander to the batter to make it more wholesome. With no fermenting time, these instant vermicelli idli are best to serve unexpected guests or serve kids when they are back from school. Just remember to roast the semolina and vermicelli separately as both the ingredients have a different texture and thus a different cooking time. Coconut chutney, sambar and milgai podi are all time favourite accompaniments which when served with these instant breakfast recipe make a meal in many South Indian homes. Tips to make semolina vermicelli idli. 1. Make sure you grease the idli moulds after making every batch. 2. You can also use rice vermicelli as well. Enjoy semolina and vermicelli idli recipe | Indian rava semiya idli | instant vermicelli idli | instant breakfast recipe | with step by step photos.

karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with 34 amazing images. karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | is one of the best known traditional sweets of Maharashtra, the Karanji is a delightful treat of deep-fried plain flour shells loaded with a sweet and succulent filling of coconut, semolina, spices and nuts. Learn how to make crispy rava karanji. Maharashtrian layered karanji are fried crisp flaky pastries and filled with a sweet mawa filling. The outer cover of Karanji has many layers which not just melt in the mouth but also look great. The crunch of nuts and of course, the delightfully flaky mouth-feel of roasted coconut and rava makes this crispy rava karanji taste incredible. This rich Indian style coconut karanji is ideal to make for festivals like Diwali. Cool and store the Karanji in an airtight container, where it will stay good for at least 10 days. You can also try other popular Maharashtrian sweets like coconut rose barfi and gulab jamun. Tips for karanji recipe: 1. Make sure you add hot ghee to the plain flour while making the dough for the covering, in order to get the correct flakiness and crispness of the karanji. 2. When rolling each portion of the dough, make sure the remaining dough is covered with a muslin cloth to avoid from drying. 3. After placing the stuffing, seal the corners of the Karanji well before deep-frying, else the stuffing will seep into the oil. 4.Cover the shaped karanji with a muslin cloth to avoid it from drying. 5. Karanji stays fresh in an air-tight container for 8 to 10 days. Enjoy karanji recipe | Maharashtrian layered karanji | crispy rava karanji | Indian style coconut karanji | with step by step photos.

chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes | with 18 amazing images. chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes is a quick chocolate dessert. Learn how to make sooji chocolate halwa. To make chocolate sheera, combine the milk, sugar, cocoa powder and ½ cup of water in a sauce pan, mix very well using a whisk and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Switch off the flame, add the dark chocolate and mix well. Keep aside. Heat the ghee in a broad non-stick pan, add the semolina, mix well and cook on a medium flame for 3 minutes. Add the chocolate mixture, mix well using a whisk and cook a medium flame for 2 to 3 minutes, while stirring occasionally. Switch off the flame, add the almonds and mix well. Serve immediately. Let’s give the classic North Indian sweet a chocolaty touch! The sooji chocolate halwa is an awesome creation that combines the rich flavour and texture of sheera with the intensely captivating taste of dark chocolate. The easy chocolate rava sheera in 10 minutes has a blend of dark chocolate and cocoa powder both. The final touch of almonds adds a contrasting taste and texture. This luxuriant melt-in-the-mouth treat is unusual, and sure to be loved by kids as well as adults. Try other sweet treats like the Chocolate Pancakes with Whipped Cream and Nuts or Chocolate Mug Cake. Tips for chocolate sheera. 1. Roast the rava on a medium flame only. Roasting on a high flame might lead to the rava getting burnt. 2. Use a whisk to mix the semolina and chocolate mixture to ensure that the mixture is lump free. 3. Remember to serve the sheera immediately. It tends to thicken with time. Enjoy chocolate sheera recipe | sooji chocolate halwa | semolina chocolate halwa | easy chocolate rava sheera in 10 minutes | with step by step photos.

besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | with 13 amazing images. Richness personified yet unbelievably easy to make, the besan barfi is an Indian sweet that even beginners can make very quickly. The secret of this besan barfi with ghee success lies in the proportions of ingredients and the smart methods of cooking them. The use of besan together with semolina gives the besan barfi recipe a rich, slightly coarse mouth-feel like some exotic badam based barfi while the proper procedure of roasting these two ingredients well gives a nice aroma and taste. Laced with cardamom and garnished with almonds, the besan barfi is a temptation none can resist! 5 notes and tips on making the perfect besan barfi with ghee. 1. Make use of a bigger pan to spread the besan mixture if you like thinner besan barfis. 2. Authentic Indian sweets are cooked in a heavy bottom pan over the low flame but, to save us some time and energy we are using a non-stick pan which will help in making the job easier. Use good quality ghee for flavorful barfi. 3. Semolina is used to give a nice coarse texture to the quick besan barfi. 4. If the besan is not roasted properly, you will have a raw taste and the besan barfi won’t be tasty. (I guess this time will vary, besan takes like 15-18 minutes to roast nicely. The color will change slightly and it will release a nice aroma of cooked besan. This step is very important in case the besan flour is not roasted well, then the raw smell will be there in the besan barfi too.) 5. Keep the besan barfi aside for 2 hours. Once cooled down completely, besan barfi hardens and gets a perfect texture. If your besan burfi doesn’t set, it means you have under-cooked the mixture. You can also try other Indian sweets like the Sweet Potato Halwa and Malai Barfi. Learn to make besan barfi recipe | besan barfi with ghee | quick Indian besan barfi sweet | with step by step photos and video below.

tomato upma recipe | tomato rava upma | South Indian tomato upma | with 18 amazing images. tomato upma recipe is a quick tangy upma recipe made from simple everyday ingredients like tomatoes, rava (sooji), onions and Indian spices. tomato upma makes a quick and easy breakfast , with an appetizing aroma and the tangy flavour of tomatoes. Notes and tips to make the perfect tomato upma. 1. Blend to a smooth pulp. Keep aside. Always make use of red plump tomatoes to get a pleasant tangy flavour. 2. Add urad dal. For an added crunch, you can toss in some cashew nuts, peanuts or chana dal. 3. Add any veggies of your choice like capsicum, peas, corn, carrots to enhance the flavour of tomato rava upma. 4. Add semolina. Many people even roast rava until aromatic and golden before using while making upma. Roasting the semolina prevents the formation of lumps. 5. Add the prepared tomato pulp. Alternatively, you can even chop the tomatoes and add to the pan. You can reduce or increase the quantity of tomato as per your taste. 6. Add 3 cups of hot water. It is important to stir continuously to prevent the formation of lumps. Don’t forget to add sugar while making tomato rava upma. Sugar helps in balancing the tangy flavour from tomatoes. tomato upma tastes so awesome because of the traditional tempering and the characteristic flavour of tomatoes. Serve tomato upma immediately. The semolina absorbs water and thickens as it cools forming a lumpy mass so, upma tastes best when savoured immediately. You can drizzle some ghee on top and eat the tomato upma with coconut chutney or podi chutney. You can also try other Upma recipes like Oats Upma and Ragi Upma. Learn to make tomato upma recipe | tomato rava upma | South Indian tomato upma | with step by step photos below.

methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with 35 amazing images. methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry is a healthy accompaniment to roti or chapati. Learn how to make veg methi kofta curry. To make methi koftas in kadhi, combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes. Squeeze the water from the fenugreek leaves and transfer it in a deep bowl. Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough. Divide the dough into 12 equal portions and shape each portion into round balls. Place the koftas in a steamer plate and steam for 5 minutes. Keep aside. For the kadhi, combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute. Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside. Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes. Serve immediately. Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas in veg methi kofta curry are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. But remember to use fresh curd and not sour curd. The use of sour curd can cause acidity. Also remember to have this Indian style kofta kadhi only if curd suits your digestive tract. Heart patients and weight-watchers all can include this healthy kofta curry in their meals. Diabetics too can enjoy it minus the sugar. Protein, calcium and phosphorus are some bone building nutrients this kadhi is rich in. The use of a variety of flours and methi leaves gives as added fibre boost. Tips for methi koftas in kadhi. 1. Grease the steamer plate before placing the koftas on it for steaming. 2. Do not make the koftas too much in advance, else they might harden. 3. To make a Jain version of this kadhi, avoid the use of onions and garlic. Enjoy methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with step by step photos.

green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles | with 30 amazing images. green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles is a perfect quick fix breakfast recipe. Learn how to make Indian matar waffles. Green pea waffles look good, taste good, and are wholesome too – the perfect features to please people of all ages! These Indian matar waffles are prepared with readily available ingredients like green peas, semolina and urad dal flour. In fact, if urad dal flour is not available, you can even substitute with rice flour. The use of fruit salt helps to make the waffles puff up and cooking the batter in a waffle iron gives it the required crispness and also makes it look fantastic. Just ensure you serve these eggless green peas waffle fresh just plain or with perky a chutney! Tips for green peas waffle. 1. Serve green peas waffle with green chutney. 2. Serve green peas waffle with coconut chutney. 3. Use a silicone spatula or wooden spatula to remove the waffles. Don't use any sharp object or steel object to remove the waffles as they could damage your waffle iron. 4. Cooking time in waffle maker can differ. So keep checking if your waffle is getting cooked. 5. Cooking time will also differ depending on the ingredients of the batter. Eg is the batter made of plain flour or rava (semolina). Enjoy green peas waffle recipe | Indian matar waffles | eggless green peas waffle | quick green peas waffles | with step by step photos.

shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with 36 amazing images. sheermal is a sweet and rich flatbread. Learn how to make shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | shahi sheermal is a mildly-sweet, saffron-flavoured naan popular in many countries across the Indian subcontinent. It's known for its rich flavor, flaky texture, and a hint of sweetness. While this Mughlai delight is traditionally prepared in a tandoor, it can also be comfortably prepared in the convenience of your own kitchen. Using warm milk, milk solids and spices in the dough gives it a really rich flavour. Mughlai sheermal is a melt-in-your-mouth sweet bread originating from the Mughal era. It's prepared using rich ingredients and flavored with saffron for a luxurious taste. The dough is kneaded until soft and supple, then rolled out and cooked on a griddle or in an oven. After baking, sheermal is dipped in saffron infused sugar syrup, adding a final touch of sweetness. sheermal can be served with the curries or can be enjoyed on its own as a sweet treat. pro tips to make shahi sheermal recipe: 1. You can use yeast in the dough for making soft and fluffy sheermal. 2. Don't skip on the ghee! Ghee adds richness, flavor, and that signature flaky texture to sheermal. 3. Adding mawa and milk powder to the dough intensifies the overall flavor profile, making the bread richer and more decadent. Enjoy shahi sheermal recipe | Mughlai sheermal | eggless sweet naan | baked shirmal roti | with detailed step by step photos.

Juicy cucumber with semolina and nutty soya flour, bring them all together and you have a fantastic pancake that is sure to make your day! these sumptuous cucumber soya pancakes are simply flavoured with green chillies and coriander. Cucumber also possesses antioxidants and anti-inflammatory properties, adding to the goodness of this pancake. Serve hot with nutritious green chutney for a punchy combination.

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.

corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with 31 amazing images. corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki is a wonderful steamed snack which can lure anyone with its soft texture. Learn how to make Gujarati sweet corn panki. Panki is a thin pancake which has a unique way of cooking. It has a homely aroma and rustic flavour which is achieved by cooking the pankis in between banana leaves. Here a unique batter of grated sweet corn, besan and rava is used to make this delicious and attractive Indian corn coriander panki. Without onion, garlic or any overwhelming spices, this dish is very soothing to the palate. Yet, this Gujarati sweet corn panki has a very irresistible flavour, thanks to coriander, green chillies. Enjoy this hot and fresh with tongue-tickling green chutney You can view many more Gujarati farsans. Tips for corn panki. 1. You can make the batter in advance and prepare the panki when you want to eat them. 2. Panki means cooked between the banana leaves or corn leaves. A Tarla Dalal member suggested you can also use corn mielie leaves and that works well. 3. You can cook 3 to 4 pankis at one time on a tava. 4. If the mixture is too watery, add besan. 5. Let the guest remove the banana leaves when you serve them. That way the panki will remain hot and retain steam. Enjoy corn panki recipe | Gujarati sweet corn panki | Indian corn coriander panki | with step by step photos.

pineapple sheera recipe | pineapple kesari | Indian style pineapple halwa | rava kesari | with 18 amazing images. pineapple sheera recipe | pineapple kesari | Indian style pineapple halwa | rava kesari is a quick Indian dessert. Learn how to make pineapple kesari. To make pineapple sheera, heat the ghee in a broad non-stick pan, the semolina, mix well and cook on a medium flame for 2 to 3 minutes or till the semolina leaves the aroma, while stirring continuously. Add the pineapple purée and 1 cup of water, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Add the sugar, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Serve warm garnished with almond slivers. There are many reasons people steer away from making sweets at home, the top two being the time taken to make these sweets and the risk of not getting it right! Pineapple kesari is a tongue-tickling dessert that overrides both fears. This exciting rava kesari sends your taste buds into a tizzy with its tangy flavour and rich consistency, while still being very easy to prepare and ready to be served within minutes! You are sure to find this Indian style pineapple halwa at most Udipi joints and authentic South Indian restaurants. In fact, you will be surprised to know that this sheera is famous on the streets of Mumbai too. Tips to make pineapple sheera. 1. Make sure the pineapple you use is fresh and not the canned one. 2. When you blend in a mixer use it immediately. 3. Sugar will depend on the sourness of the pineapple so adjust accordingly. 4. You can add saffron strands dissolved in water when you add the water. Enjoy pineapple sheera recipe | pineapple kesari | Indian style pineapple halwa | rava kesari | with step by step photos.

rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with 28 amazing images. rava vegetable dhokla are delicious, healthy and easy to make too. You just need to plan 30 minutes ahead to ferment the quick-fix batter, and you are ready to go. The vegetable dhokla is made of rava, mixed vegetables, curd, fruit salt, ginger green chilli paste and spices. With colourful veggies and a spongy soft finish, children will love these rava vegetable dhokla's and so will the others in your family! vegetable dhokla can be prepared easily in the morning and packed comfortably in a snack box. Notes and tips on rava vegetable dhokla recipe. 1. Add the curd. Alternatively, you can add buttermilk. Use slightly sour curd for flavor similar to the Gujarati khatta dhokla. 2. Cover and keep aside to soak for atleast 30 minutes. The Rava Vegetable Dhoklas is an instant recipe as it does not require time for fermenting. 3. Just before steaming the Rava Vegetable Dhoklas, add the fruit salt. We have used a neutral flavored fruit salt here. 4. Add 2 tsp of water over the batter. This helps in the activation of fruit salt. 5. When the bubbles form, mix gently. You do not want the air bubbles to escape. 6. Don’t keep the dhokla batter idle for a long time after adding fruit salt or else you will get hard dhoklas. Learn to make rava vegetable dhokla recipe | sooji vegetable dhokla | vegetable dhokla | with step by step photos below.

This roti, with its traditional texture and flavour, has the power to recreate a haveli ambience right in your dining room! There is something about the Khasta Roti that unfailingly reminds one of grandma’s patient and loving style of cooking, a laid back lifestyle free of stress and worries. We are unsure whether it is the crisp and blistered texture, or the simple flavour of ghee, which works this magic, but it is definitely an experience worth trying – and it is quite easy to prepare too, so you will surely be game to repeat it quite often.
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