Last Updated : Sep 03,2018

Semolina, Sooji,Rava Glossary |Health Benefits, Nutritional Information + Recipes with Semolina,Sooji, Rava |
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Also Known as
Rawa, sooji, rava

What is Semolina (Rava, Sooji)?

Semolina is a very gritty, coarse type of flour, usually made from durum wheat. It comprises the nutritious heart (endosperm) of the grain, which is left behind when the fine flour is sifted after milling.

Internationally, durum semolina is commonly used in the manufacture of pasta because of its high gluten content, which gives the pasta its pleasant taste and ensures that it retains its shape during the cooking process.

In India, many more varieties of semolina are available, made from soft wheat, maize, rice, and other grains; this will be mentioned in the packaging. Here, semolina is used to make upma, idli, halwa, kheer and other dishes.

How to Select
• Semolina is milled to various degrees of coarseness, and fine, medium and large grained varieties are readily available in grocery stores.
• Check to see whether the semolina you are buying is made from soft wheat or hard wheat (the durum variety) – the former will be good for upma, idli, sweets, etc., while the latter is what you need for gnocchi, pasta and home-made couscous.

16 Ways to Use Semolina (Rava, Sooji)

1. Semolina is used to make tasty upma, rava idli, khichdi, and desserts like halwa and kheer. 

2. Sautee traditional seasonings, green chillies, ginger, onions and tomatoes, add some rava and required water, cook till the mixture leaves the sides of the kadai, and voila, is ready for breakfast! 

3. Perk it up with the addition of tomato puree and make this tangy Tomato Upma. We have tweaked the traditional recipe slightly, by cooking the roasted rava in a mixture of curds and water instead of just water to make Curd Upma. Other than that, you can make Coriander Upma or Vegetable Upma.  

4. Apart from upma, it is predominantly used in South-Indian cooking to prepare different breakfast recipes like Rava Pongal, Rava Dosa, Rava Vada, Rava Idli and the list goes on. 

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

6. Semolina takes hardly any time to soak, so you can quickly whip up delicacies like Rava Appe, Rice Rava Dosa which does not require any grinding or fermentation and can be made on any day for breakfast or as a snack. 

7. Cook ghee-roasted semolina with a little milk and water, the desired amount of sugar to make a traditional Sooji Ka Halwa. This is often served as prasadam during Satyanarayan Puja and Ganesh Chaturthi.  

8. You can also add pureed fruits to make a tasty fruit halwa like mango sheera and pineapple sheera.  

9. 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. 

10. Semolina can be used as an alternative to corn meal to dust the underside of fresh pizza dough to prevent it from sticking to the pan. 

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

12. Semolina is traditionally associated with baked milk puddings too. 

13. Semolina is popular in North Western Europe and North America as a dessert, boiled with milk, and sweetened. It is often flavoured with vanilla and served with jam. 

14. 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. 

15. Italians use semolina ground from hard durum wheat in the manufacture of gnocchi, and pasta (when it's sprinkled on to prevent sticking). It gives the pasta its pleasant taste and texture. Cooked and dried, it is used to make couscous, which is cooked like rice. 

16. 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.

How to Store
• Store in a cool, dry cupboard, preferably in an airtight container.
• Flour is always readily available so it should only be brought in quantities that will last a maximum of two to three months.
• If it is necessary to store flour for extended periods of time, keep it in the freezer.
• It is better not to mix new flour with old if you are not using the flour regularly.
• Make sure the containers are airtight to prevent infestation by the flour moth or beetle.

Health Benefits
• Semolina is high in protein, very high in complex carbohydrates and fairly high in potassium, phosphorus, magnesium, calcium and fibre, with some iron, zinc, manganese and copper.
• Being a low-fat, high carbohydrate food, it offers a lot of energy for active and energetic people.
• It is low in cholesterol and sodium and fairly high in fibre, and can be safely incorporated into a well-balanced diet.
• Notably, it contains potassium, which supports good kidney and heart function and the smooth functioning of other muscles; phosphorus, required by the body to metabolize energy; magnesium for healthy muscles, bones and nerves; calcium for strong bones; and zinc to boost the immune system.
• It is high in vitamin E and contains a fair amount of B-complex vitamins (especially folic acid).
• Because semolina is made from durum wheat and not the softer wheat that goes into bread, it is digested more slowly and has a low glycemic index, which is good news for people wishing to control or reduce their weight and blood sugar, and especially for diabetics.

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 on 15 Sep 17 12:26 AM

There are fine rawa/semolina and some coarse rawa/semolina... what to select for what?
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Tarla Dalal    Hi, fine semolina is sued for making upma very fine rava is used for sheera jada rava can also be used for making upma but it gives a grainy texture...
15 Sep 17 09:00 AM
 on 28 Apr 16 05:12 PM

Well, I am very impressed, its good article thanks for this post. I got very useful information from your blog, in this blog having more interesting articles and good thoughts they very help us, Sure it will be fantastic to everyone, and we love it
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Tarla Dalal    Hi, Thank you so much for your comment. Do keep trying more and more recipes from our website, and give us your feedback.. Happy Cooking!!
28 Apr 16 05:16 PM