Semolina (Sooji / Rava)
ドーサをパリパリにする魔法の粉！スイーツにも化ける万能小麦粉
Description
Yellowish coarse-ground durum wheat flour. Famous for pasta, but used as Dosa batter or sweet porridge (Halwa) base in India.
Classification: For Everyone,Flours,Crispy/Chewy
Shops selling Semolina (Sooji / Rava)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Semolina
Instructions
- When making Rava Dosa, dissolve watery with rice flour in water, bake crispy in net-shape on griddle.
- Dry-roast fragrantly in Ghee, absorb sugar/milk into fluffy sweet porridge (Sooji Halwa).
- Dust as fish fry batter, deep-frying outside crispy to the limit.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Blend of rice flour and coarse wheat flour (as crispiness sub)
Pairing
Rava Dosa, Sooji Halwa, Fish fry
Trivia
[Trend] Called 'Sooji' in North, 'Rava' in South. Being coarse, gluten forms poorly; absorbing massive moisture turning chewy when cooked, or crispy when baked—an interesting flour completely changing faces by cooking method.
Eating tips & etiquette
[Unique Eating] Spoon and stuff warm Sooji Halwa—chewy after absorbing massive Ghee and sugar—for breakfast!
Allergen
Wheat