Sooji Ravaa  - Durum Wheat

Sooji Rava  ( Durum Wheat )

Description
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and maize.

Uses
Boiled semolina turns into a porridge, known in some areas as Cream of Wheat. In Germany, Austria, Hungary, Bosnia, Bulgaria, Serbia, Slovenia, Romania and Croatia, semolina is known as Grieß (a word related to "grits") and is mixed with egg to make grießknödel which can be added to soup. The particles are fairly coarse, between 0.25 and 0.75 millimeters in diameter.

In South India, semolina is used to make savory foods like rava dosa and upma or puddings like "kesari" or sheera. It is sometimes also used to coat slices of fish, before it is pan-fried in oil, which gives it a crispy coating.

In much of North Africa, durum semolina is made into the staple couscous. Semolina is a common food in West Africa especially among Nigerians. It is eaten as either lunch or dinner with stew or soup. It is prepared just like eba (cassava flour) or fufu with water and boiled for 5 to 10 minutes.


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