Rava Roasting || Semolina / Suji Roasting || In Uruli || Traditional Cooking || Ep No : 153

 Semolina is one type of coarse flour which is made from wheat.When the wheat is milled , the most nourishing parts turn into semolina.Mostly wheat grains are golden color and hence the milled semolina is pale yellow in color.



One cup of semolina consists of 

Calories - 601 Kilo calories

Proteins - 21.2 Grams

Fat - 1.75 Gram

Dietary Fiber - 6.51 Grams

Iron - 7.28 Milli grams

Folate - 306 Micrograms

The word semolina is derived from an Italian word Semolino. Usually semolina is pale yellow in color and this is mainly used in sweet ans savory dishes including pasta.Some of the semolina is beige in color , and these semolina contains more gluten and thus it is less sandy texture than the normal form of semolina.



Method Of Preparation

Roasting semolina in a uruli , a traditional vessel and in fire wood.

Take four kilograms of unroasted semolina.

Transfer them to the uruli on firewood.

Stir well continuously.

Semolina can be roasted on stove top too.

Do not use non stick pans for roasting semolina as it results in damage of the pans.

It is better to use a heavy bottom steel vessel or a cast iron pan to roast semolina.

It is always better to buy unroasted semolina and then roast at our own.

It gives a special taste to the dishes prepared with roasted semolina.

When steam comes through the semolina and it gets hot enough , switch off the flame.

Do not allow semolina to change its color as it changes the taste and color of the dish too.

When it cools well, transfer to an air tight container.

If the amount is less , then it can be stored in refrigerator too, especially in freezer.

After roasting , sun drying once in a while also will avoid spoiling.

Ingredients

Semolina/suji - Unroasted - Four Kilograms 

Short Video 

 


 Thank you

Dedicated to Mummy

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