Semolina is whole Wheat that's ground to a coarse texture and subsequently used. It is called Suji and Rawa (रवा) in different parts of India. The milled flour is packaged as 2 different varieties, coarse and fine.
The coarser variety (जाड रवा) is used to make sweet and savoury porridges called Sheera and Upma respectively, while the finer variety (बारीक रवा) is used to make crêpe-like ghavan (घावन) or rawa dosa (रवा डोसा). It is also used to coat food before it is fried, to get a crispy crust.
Sometimes, dehusked rice is also ground to make semolina. This is called Idli-Rawa or tandulacha rawa (तांदुळाचा रवा ) and is used to make Idli, Dosa and vadi.
Somebody suggested that I should compare the Maharashtrian style of cooking with those of other cultures.This intrigued me and after a little reading, I realised that this ingredient has been similarly used across cultures all around the globe! Maharashtrian cuisine uses noodle-like shevaya (शेवया), while Italians use the semolina to make their pasta. The Maharashtrian recipe of Sheera and the Greek Halvas are almost identical while the Middle-Eastern Basbousa is closely similar. It's funny how our ancestors living miles apart, thought of similar foods with similar ingredients!
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Sometimes, dehusked rice is also ground to make semolina. This is called Idli-Rawa or tandulacha rawa (तांदुळाचा रवा ) and is used to make Idli, Dosa and vadi.
Somebody suggested that I should compare the Maharashtrian style of cooking with those of other cultures.This intrigued me and after a little reading, I realised that this ingredient has been similarly used across cultures all around the globe! Maharashtrian cuisine uses noodle-like shevaya (शेवया), while Italians use the semolina to make their pasta. The Maharashtrian recipe of Sheera and the Greek Halvas are almost identical while the Middle-Eastern Basbousa is closely similar. It's funny how our ancestors living miles apart, thought of similar foods with similar ingredients!
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