Top 5 Recipes Made Out of Semolina – IIBNTV

Semolina is a kind of pale-yellow flour that is made from hard durum wheat. Soft and aromatic Semolina is also known as Rava or suji. It is versatile and can be used to cook various sweet and savory dishes. From making halwa to baking bread, Sooji can be used in multiple ways, here are the Top 5 Recipes Made Out of Semolina.

That’s not all. It contains nutrients like iron, folate, Vitamin B, magnesium, and more. 

The rich nutrient profile makes Sooji a perfect option to add to your diet.

Suppose you plan to stash a packet of Sooji in your pantry; here are some of the best options. Read on.

Top 5 Recipes Made Out of Semolina (Rava/Suji).

• Rava Idli
• Semolina Kheer
• Rava Pineapple Ksheera
• Dhokla
• Rava Cheela

 

1. Rava Idli.

Being one of the staples of Indian Cuisine, it is impossible if we don’t have innovative breakfast dishes made with Sooji, and Rava Idli comes in one of the Top 5 recipes.

Rava Idli is one of the most prepared dishes in south India and can be taken with either sambar or chutney.

Dry roast Rava until it turns light brown, and season it well with salt and pepper. Whisk the yogurt. 

After that, add a teaspoon of oil to a small frying pan, followed by mustard seeds (Rai), Whole Lal Mirch, and jeera once the oil heats up. Temper it nicely

Additionally, add roasted cashews and give everything a fine stir; let it rest overnight or for at least 9 hours. 

Equally important, add a pinch of soda or a packet of fruit salt (Eno) to the batter; this helps Idli get a unique spongy texture.

Now, pour two cups of water into a steamer or a pressure cooker and get it to a boil.

Later, grease the Idli mold tray with Ghee or Oil, now pour a ladle full of batter into each mold cavity. Cook it in the steamer for 13 minutes on low flame.

Take the molds out, unmold the Idli to a plate, and enjoy it hot with groundnut chutney.

 

2. Semolina Kheer 

We all love Kheer, don’t we? But waiting for 60 minutes when we make it with Basmati rice might sometimes be tiring. Why not try it with Sooji? Indeed, we can make our favorite Kheer in just a few minutes.

Boil milk in a heavy-bottomed vessel, and add a few green cardamoms. Adding cardamom to the mixture gives it a sweet fragrance.

 When the milk comes to a boil, turn the flame to low. 

Slightly roast Sooji in another pan, slowly add it to the milk vessel, and keep stirring with a spoon.

Lumps happen to form if we do not stir the mixture.

At this instant, add sugar to it when you see that the Sooji is halfway cooked.

Garnish it with roasted Cashews and dry fruits of your choice and serve hot.

You may also use almonds, pistachio, raisins, figs, prunes, etc.

 

3. Rava Pineapple Ksheera.

If you have a sweet tooth and like tangy, Pineapple Ksheera should be your go-to sweet whenever you feel low-energy.

Ideally, it’s as simple as Kheer, and to make this, all you need is Sooji, Pineapple, and Sugar (easy peasy).

Take a cup of sugar in a pan and add half a cup of water; we may also use milk to make it tastier and keep it aside.

Lightly toast Sooji on a flame, add Ghee to it and cook until the color turns golden brown.

Now add Pineapple chunks and sugar syrup. 

Cook until all of it comes together. 

Additionally, take a pinch of Kesar and soak it in a teaspoon of milk.

Add the dissolved Saffron and mix it well.

Lastly, spread clarified butter over the halwa and top it with dry fruits.

 

4. Dhokla

Did you know that we can also make Dhokla out of Sooji?

If you are a fitness freak and want to jump onto North Indian snacks or have a Gujarati mate about to visit your place, then he might be delighted to have Sooji Dhokla.

A white, cloud-like Dhokla made with Sooji. Listed and made out of fruit salt (ENO), hung curd, lined with a pinch of ginger, making it one of the Top 5 for good digestion. 

Additionally, topped with sizzling mustard seeds and curry leaves around the dish, a typical Indian cuisine, Nowhere to be found!!

Notably, Sooji is excellent for weight watchers as it is gradually digested and keeps you full for a longer, preventing overeating.

Sooji Dhokla tastes great with Mint Chutney.

 

5. Rava Cheela

Rava Cheela, primarily known as Rava Crepes, makes a finger-licking breakfast snack and is super easy to make. They are filling and a fabulous appetizer to maintain your cravings.

While Rice Cheela or Dosa takes over 9 hours or overnight fermentation, Rava Cheela requires zero hours of fermentation and can be made instantly.

Initially, beat sour curd in a bowl with Suji, cumin seeds, Salt, onion, and chopped green chilies, and whisk it with an egg beater. 

In conclusion, pour half a cup of batter on a preheated and oil-greased pan or Tawa. Cook on both sides and serve hot with ketchup or coconut chutney!

Semolina is seasoned with Vanilla in multiple European nations and filled in as stick or redcurrant sauce. A part of durum semolina is added to the blended flour to make the bread outside layer great.

Semolina is widely used in India for multiple innovative cuisines other than the Top 5 recipes listed above, including patties, savoury cakes, Upma, etc.

 

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