What is Rava
Semolina or cream of wheat are the western terms for the Hindi word ‘Suji’ as called in Northern India. Suji is known as ‘Rava’ in the Southern and Western parts of India. It is basically a granulated product of wheat. Rava is prepared by coarsely grinding rinsed and hulled whole wheat grains. The term rava is used synonymously for this product of wheat, but there are also other variants like rice rava and idli rava (made from regular rice and parboiled rice respectively) plus the ones made from some millets. The origin of the word ‘semolina’ lies in Italian language, which literally translates to a milled flour of durum wheat. Durum wheat is famously used to make different types of pasta and even couscous. Sooji or rava is a much-used ingredient in the Indian culinary scene. Everyone, from professional chefs and amateurs to home cooks use it to make (or bake) many dishes that may be sweet or savory. Even the Rava Recipes in this post include the ones that you can prepare at home easily, and relish with loved ones. Not just Italy and India, this particular form of wheat is also popular in other countries. For instance, it is ‘irmik’ or ‘iri’ in Turkey, ‘simigdali,’ ‘chondro’ or ‘psilo’ in Greece and ‘samid’ in Arabic countries. While there are many types of rava, the most common varieties include the coarse rava and fine rava. There is also a variant called Bombay rava which is a finer variety. Going by what a recipe demands, you should choose the variety to get the desired result in a specific dish. In this compilation of 32 Suji Recipes, I have mentioned which variety to use for what recipe.
Suji Recipes
In North and West India, rava is used to make halwa, kheer, upma and dhokla. It is also added to bhatura and poori doughs and also a few traditional flatbreads. Whereas, in South India, it is used to make breakfast dishes like idli, dosa, uttapam, kesari, khichadi, pongal and upma. There is a mix of sweet and salty dishes in my extensive list of Rava Recipes as well. Apart from using suji as a main ingredient in a recipe, you can also use it to dredge patties, cutlets and sliced vegetables while shallow frying. This technique of dredging with semolina, makes the vegetables fries or patties, crispy and crunchy from outside. Some of the dishes in my 29 Suji Recipes selection demonstrate the same. For a fuss-free reading, I have divided this list in breakfast, snacks and sweets sections. Most of these recipes are hassle-free, quick and delicious too.
Breakfast Recipes
This section uses rava in recipes for upma, idli, dosa, uttapam, pongal, chilla, dhokla, dosa, kichadi and toast. When you make the rava idli, rava dosa and upma, you can pair them with Coconut Chutney, Peanut Chutney or Sambar. Also, other than the regular rava uttapam, you should try the Oats Uttapam which is made with both oats and semolina. Upma One of the most popular breakfast dishes of South Indian cuisine is the Upma – a dish made from roasted semolina, cooked with onions, veggie, and tempered with lentils, mustard seeds, curry leaves, ginger and green chilies. It has a light, fluffy texture, served with coconut chutney or sambar for a hearty meal. Rava Idli Here’s an easy and delicious variant of the traditional South Indian idli. This is a no fermentation Rava Idli made with semolina a.k.a rava, curd (yogurt), and a mix of spices, herbs. When steamed to perfection, it yields soft and fluffy textured idli that are perfect for a wholesome breakfast or snack. Rava Dosa Just like the traditional South Indian Dosa, this Rava Dosa is also a crispy crepe composed of fine semolina, a blend of flours, some spices and seasonings. Its unique texture comes from the thin batter poured onto a hot griddle, creating lacy, golden-brown patterns that add a delightful crunch to every bite. Rava Uttapam Made with semolina, mixed with finely chopped vegetables like onions, tomatoes, and green chilies, Rava Uttapam is a savory South Indian-style pancake, which when cooked to a golden perfection, boasts of a crispy exterior and a soft, flavorful interior. Makes for a satisfying breakfast or snack. Rava Pongal Comforting, wholesome and tasty, Rava Pongal combines the goodness of semolina with flavorful spices like cumin, black pepper, and ginger. Cooked to a creamy consistency with moong dal, it’s a hearty and aromatic variation of the traditional Ven Pongal. Suji Ka Cheela Suji Ka Cheela is as delicious as its traditional counterpart Besan Chilla/Cheela. This North Indian savory pancake version is made of semolina mixed with onions, green chilies, ginger and fresh herbs like coriander. When cooked perfectly and served with a chutney or sauce, it makes for a wholesome snack or breakfast option. Rava Dhokla A variation to the original Gujarati snack Khaman Dhokla, Rava Dhokla, made from semolina is nothing different than a light and fluffy steamed cake. Seasoned with spices, curry leaves, etc., its airy texture and tangy-sweet flavor makes for a delightful snack or appetizer. Khara Bath Khara Bath is typically a savory South Indian dish made with semolina, and cooked to perfection with an infusion of ingredients like lentils, spices, aromatics and ground spices. In my recipe, I have also added a mix of veggies that add to the nutritional quotient. Suji Toast Bread slices coated with a perfectly spiced, vegetable laden mixture of semolina and pan-fried until golden and crunchy. This Suji Toast makes one of a kind of flavorful breakfast that offers a delightful contrast of textures and a burst of savory flavors in every bite. Serve it hot, for best taste. Tomato Upma One of the delicious variants of upma that you can make with rava and tomatoes is the Tomato Upma. It has a lovely tang and is spicy too. Try this variation if you are bored of the regular upma. The recipe is easy, quick to prepare and a savior on busy days. It can also be served as a snack for brunch or a tea time snack in the evenings. Oats Uttapam A nutritious twist on the classic South Indian pancake, this vegan Oats Uttapam is made with a batter of oats, semolina, gram flour, vegetables, green chilies and herbs. The lemon juice also adds a slight tang to the dish. Offers a wholesome, flavorful and guilt-free indulgence for breakfast or brunch. Rava Kichadi Made with semolina, cooked with a flavorful mix of onions, tomatoes, veggies, green chilies, ginger, lentil and spices, Rava Kichadi is a comforting breakfast dish that has a fragrant and savory profile. The soft and grainy texture of rava, makes it a delightful and wholesome choice to start the day. Onion Dosa Picture a golden-hued dosa, its delicate crispness concealing fragrant caramelized onions and more, each bite a burst of South Indian culinary artistry. This is the Onion Dosa, a lovely variation to your regular rava dosa that can be had as breakfast, brunch or even dinner.
Snacks Recipes
This section has some really yummy, crunchy munchy and scrumptious snack options that may not have sooji as the main ingredient, but still worth a try. Some of these are regional favorites. For instance, shankarpali of Maharashtra, maddur vada of Karnataka and the awesome raj kachori chaat of North India. In fact, this particular chaat can be compared to a large Pani Puri stuffed with a variety of chaat essentials in it. Also, while you’re at the paneer cutlet, check out these recipes for How To Make Paneer at home, Veg Cutlet as well as more of these Paneer Recipes. Shankarpali Maharashtrian Shankarpali are crispy, golden-brown sweet bites, deep-fried to perfection for a delightful contrast of flavors. These diamond-shaped treats are a beloved snack during festivals and celebrations, offering a crunchy and addictive indulgence with every bite. Rava Vada A delightful variant of the original South Indian Medu Vada, this instant Rava Vada made with semolina, curd and spices offer a delightful crunch on the outside and a soft, fluffy texture inside, making it a popular choice for a quick and delicious treat. Maddur Vada Karnataka’s Maddur Vada is a crunchy and flavorful snack made with a blend of semolina, flours, onions, seasonings and herbs, deep-fried to golden perfection. Its unique taste, enhanced by the addition of curry leaves and green chilies, makes it a beloved street food delight across the region. Paneer Cutlet Add a nutritional twist to your regular cutlets with this recipe of Paneer Cutlet that has the goodness of veggies, Indian cottage cheese or paneer, spices and herbs. Coated with semolina and pan-fried until golden and crisp, these cutlets are bursting with flavors and have a soft, melt-in-mouth texture. Puri For Pani Puri (Suji Ke Golgappe) A crispy and light alternative to traditional Poori, Suji Ke Golgappe is made with semolina and all-purpose flour, rolled thin and fried until puffed and golden. These puris provide the perfect vessel for holding the zesty water and flavorful fillings of the beloved Indian street food snack, pani puri. Yam Fry (Suran Fry) This Yam Fry is a tantalizing dish featuring tender yam (suran) pieces marinated in a tangy blend of lemon juice and spices, then coated with semolina and shallow-fried to golden perfection. It showcases the coastal region’s vibrant flavors and is a delightful addition to a vegetarian meal. Brinjal Fry Brinjal or eggplant slices marinated in spices and seasoning, coated with semolina or flours and then shallow-fried to a golden hue. This Brinjal Fry offers a crunchy exterior and a tender, flavorful center in every bite. A favorite among those who love crispy, savory snacks or side dishes. Raj Kachori Chaat Raj Kachori, a grand Indian street food, is a deep-fried, crispy wheat shell filled with a medley of savory delights, curd, chutneys, and crunchy sev, offering a burst of flavors and textures. Topped with fresh herbs and more chutneys, it is a tasty treat that is the hallmark of India’s bustling street food culture. Beetroot Cutlet Vibrant crimson jewels, delicately spiced and crisped to perfection, a symphony of earthy sweetness and aromatic spices on the palate – Beetroot Cutlet is a delightful fusion of flavor, texture and health on the plate.
Sweets Recipes
This section has the much-celebrated North Indian halwas and South Indian kesaris. In addition to these, there are also other popular Indian sweets and desserts made with rava such as ladoo, kheer, Lord Ganesh’s favorite modak and a cake too. So, when you are trying the ladoo, check this handy collection of other Ladoo Recipes; for more halwas, this Halwa Recipes collection is quite good; and for more mango specials, this Mango Recipes compilation is fab. Also, you really can’t miss checking out and trying the most traditional type of modak, which is this Modak Recipe and more of some eggless, yet really delectable Cake Recipes. Rava Kesari A luscious dessert made with semolina, ghee, sugar, and flavored with cardamom, saffron and nuts, Rava Kesari is to South India what Suji ka Halwa is to North India. Its delicate texture, and heavenly aroma make it a quintessential sweet treat, perfect for celebrations and special occasions. Suji Ka Halwa (Sheera) Suji Ka Halwa is the North Indian counterpart of the Maharashtrian sheera and the South Indian kesari. A divine dessert made of semolina, simmered in a rich blend of ghee, sugar, and milk or water until it reaches a creamy consistency. Infused with extra flavorings, this dish is a soulful indulgence that captures the essence of traditional Indian sweets. Rava Laddu Created from roasted semolina, blended with ghee, sugar, and flavorings, then shaped into bite-sized balls, Rava Laddu is a much-loved sweet delight from Maharashtra. These laddus offer a perfect balance of textures and flavors, making them a cherished treat during festivals and celebrations. Kesari Bath Karnataka’s Kesari Bath is a heavenly dessert composed of semolina cooked in ghee, sugar, and spiked with cardamom, saffron and nuts. Its vibrant color, fragrant aroma, and melt-in-mouth texture make it a beloved sweet dish in the region’s culinary tradition. Pineapple Kesari Pineapple Kesari is a tropical twist on the classic South Indian dessert, made with fragrant pineapple pieces cooked with semolina, ghee, sugar, and flavorings, creating a heavenly blend of sweet and tangy flavors. This dessert captures the essence of summer in every spoonful. Suji Ki Kheer North Indian Suji Ki Kheer or South Indian Rava Payasam is a creamy, fragrant dessert made by simmering roasted semolina in milk and sugar. Flavored with cardamom nuts/dry fruits, it is a rich and comforting treat, especially during festive occasions. Rava Modak Maharashtra’s pride is the sweet, modak. Rava Modak is a delightful variant that has the stuffing mixture made of semolina mixed with coconut and flavorings. These modaks are a divine blend of flavors and textures, offering a delectable treat to honor Lord Ganesha during auspicious occasions. Rava Cake (Suji Ka Cake) This version of Goa’s famous Rava Cake is a moist and flavorful cake made with semolina, coconut, condensed milk, milk infused with a flavoring. The cake’s soft texture and aromatic essence makes it a cherished treat, perfect for tea time or special celebrations. Mango Kesari The mango season calls for all sorts of desserts. And this Mango Kesari or sheera/halwa is one of those easier ones that you must try. It has the goodness of ripe Alphonso mangoes and semolina, the richness of ghee, and is flavored with saffron and cardamom. A favorite during festive occasions. Banana Halwa Here’s a Maharashtrian treat that’s as amazing on the palate as it is easy to prepare. Banana Halwa is a luscious confection crafted from ripe bananas, semolina, ghee and flavorings, melts-in-the-mouth like a sweet monsoon drizzle, leaving behind a trail of warmth and nostalgia. This Rava Recipes collection post from the archives was first published on September 2016. It has been updated and republished on April 2024.
