Fine Sooji
Also known as: Semolina, Rava, Fine Rava, Suji
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Also known as: Semolina, Rava, Fine Rava, Suji
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Raw sooji lasts 3-6 months in a cool pantry. If dry-roasted and stored in an airtight container, it can last up to 1 year.
No, sooji is made from durum wheat and contains gluten. It is not suitable for those with Celiac disease or gluten sensitivity.
Fine sooji (Chiroti Rava) has a smaller granule size and is used for sweets and delicate batters, while coarse sooji is used for dishes like Upma or Khichdi.
Always add the liquid (water or milk) slowly to the sooji while whisking or stirring vigorously to ensure a smooth consistency.
Yes, it can be used to add crunch to fried foods or as a base for certain cakes and breads, though the texture will be grainier than wheat flour.
Cream of wheat or farina are the closest substitutes. For a gluten-free alternative, rice semolina or coarse cornmeal can be used.
No, sooji should not be washed. It is typically sieved to remove any debris and then dry-roasted before use.
Check for a rancid smell, discoloration, or the presence of small weevils (insects). If it smells musty, discard it.
Fine Sooji is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 12.7 grams of protein, it's a nutritious addition to many dishes.
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