What is the Difference Between Sooji, Rava and Semolina?

Sooji, Rava, and Semolina are different names for the same ingredient, which is a coarsely ground grain made from durum wheat. The primary difference between these terms is their usage in different regions:

• Semolina: This term is Italian in origin and is commonly used in European countries and the United States. In the US, it is also known as Farina.
• Sooji: This term is used for Semolina in North India and Pakistan. In northern parts of India, Sooji is used to make Sooji Halwa, a sweet dish.
• Rava: This name is primarily used for Semolina or Sooji in South India. Rava is mainly used to make dishes like Rava Dosa, Uttapam, Upma, and Idlis.

There are also some mild variations in texture and size of the granules, depending on the type of Sooji, Rava, or Semolina. For example, Upma Rava (Bansi) is slightly brownish and has larger kernels compared to fine Sooji. Fine Sooji (Chiroti Sooji) is used for making a sweet called Chiroti, typically found in Karnataka and Maharashtra states of India. Despite these variations, all three terms generally refer to the same coarsely ground durum wheat flour.

Comparative Table: Sooji, Rava vs Semolina

Sooji, Rava, and Semolina are different names for the same product, which is coarsely ground grains of wheat. They are used interchangeably in various recipes, and there is no significant difference between them. Here is a summary of their usage:

Sooji and Rava are primarily used in Indian and Pakistani cuisine, while Semolina is more widely used internationally. The flour is made from whole wheat grains and is less processed than most grains. It is commonly used to make dishes like upma, dosa, idli, and various batter-based recipes. Sooji and Rava are quite healthy, as they are made of whole wheat and can help with weight loss when combined with other nutritious ingredients.