Semolina is coarsely ground durum wheat. In India it is known as rava or sooji and is used for upma, halwa and idli.
- Made from
- Durum wheat
- Texture
- Coarse, sandy
- Color
- Pale yellow
- Indian names
- Rava, sooji, suji
- Contains gluten
- Yes
History
Wheat milling is ancient. Semolina became a staple of Mediterranean and Middle Eastern cooking for pasta and couscous, and also became established in Indian kitchens, where it was used for quick breakfast dishes and sweets.
Where it comes from
Durum wheat comes from the Mediterranean and Middle East; in India semolina is common throughout the country, especially in the south and west for upma.
Where it is used most
Upma in South India, sooji halwa in North India, idli and dosa variations, Italian pasta, Greek and Arab sweets, and couscous.
Varieties and types
Fine, medium and coarse rava. Dry-roasted rava is also sold ready for upma.
Flavor and how to use it
Dry-roast rava on a low flame until it smells nutty and no color change is needed, then add to tempering and water. This keeps grains separate rather than lumpy.
Buying, storing and substitutes
Store airtight, ideally in a cool place, as it can attract pests. Cream of wheat or coarse cornmeal can be used in some recipes, but results vary.
Good to know
Contains gluten and is not suitable for people with celiac disease.
Recipes that use it
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