From dhokla to kanji, Indian street foods that heal your gut
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NDTV
7 days ago
- NDTV
6 Classic Suji (Semolina) Recipes That Win Our Hearts Every Time We Make Them
In a rush? Can't cook? Suji, or semolina, is a pantry staple in Indian kitchens. This versatile ingredient can be used to create a wide variety of delicious dishes, from sweet puddings to savoury breakfasts. Known for its coarse texture and nutty flavour, semolina is the secret to many crispy and spongy delights. In fact, many people choose semolina for healthy snacks and meals because of its nutritional benefits. What Is Semolina (Suji)? Semolina is a coarse flour made from durum wheat. In South India, it's often referred to as rava. This versatile grain is used to make everything from fluffy idlis to crispy dosas and rich halwa. Health Benefits of Semolina (Suji) Semolina is not only delicious but also a healthy choice. It's rich in iron, protein, carbohydrates, vitamins, and fibre, which helps keep you feeling full for longer. This can aid in weight management and improve digestion. 6 Classic Semolina Recipes You Can Easily Make At Home Here are six classic recipes that showcase the incredible versatility of semolina, ranging from light snacks to decadent desserts. 1. Suji Dhokla Dhokla is a light and spongy steamed snack from Gujarat. Making it with semolina adds a wonderful texture, and because it's steamed, it's a lighter alternative to fried snacks. Serve your suji dhokla with green chutney and fried chilies for an authentic experience. 2. Rava Upma This simple yet satisfying South Indian breakfast is a staple in many households. To make it, you'll gently toast the semolina and then cook it with water, chopped vegetables, curry leaves, and mild spices until it reaches a fluffy consistency. A sprinkle of desiccated coconut adds a delightful finishing touch. The best part is that you can easily find it at any South Indian restaurant on your food delivery app to get it delivered to your home. 3. Suji Cheela For a quick and healthy breakfast, try this suji cheela. This savoury pancake-like dish is made with semolina, chickpea flour (besan), and a blend of spices. It's a crispy, flavourful treat that's a hit with both kids and adults. Serve it with a tangy green chutney for a complete meal. Also Read: 5 Easy Tips To Make Perfect Rava Upma At Home 4. Suji Toast Looking for a healthy way to start your day? This no-bread suji toast is a perfect solution. A batter of semolina and finely chopped vegetables like carrots, onions, and capsicum is spread onto bread slices and pan-fried until golden and crispy. It's a great option for a rushed morning. 5. Rava Dosa Rava dosa is a popular South Indian dish known for its unique, lacy texture and crispiness. Made with a thin batter of semolina, rice flour, and spices, these dosas are a crowd-pleaser. Enjoy them hot with a side of creamy coconut chutney and a bowl of comforting sambar. No mood to cook? You can simply order it online. 6. Suji Ka Halwa Also known as rava kesari or sheera, suji ka halwa is a classic Indian dessert. This rich and fragrant sweet is made by toasting semolina in ghee and then cooking it with sugar syrup, cardamom, and a garnish of chopped almonds. It's often prepared for special occasions and is the perfect dessert to serve when unexpected guests arrive. These are some easy and delicious recipes made from semolina which you can prepare at home quickly.
First Post
05-08-2025
- First Post
From dhokla to kanji, Indian street foods that heal your gut
Dhokla This fermented rice and chickpea flour snack is light, airy, and probiotic-rich. Its fermentation supports digestion, while steaming keeps it easy on the stomach, making it perfect for a healthy snack.
Time of India
27-07-2025
- Time of India
Khaman vs Dhokla: What sets these Gujarati favourites apart?
If you've ever walked into a Gujarati house or stood staring into a sweet shop glass counter, you've 100% seen dhokla or khaman sitting there, all yellow and fluffy like they own the place. People eat them all the time — with chai, during festivals, when relatives randomly show up, or just because they're bored and want to eat something. They look kind of the same, but nope, they're not twins. They taste different, they're made different, and honestly, both come with their own little personality. So no need to overthink — let's just see what makes each one different and why it's totally fine to love both. What is dhokla? Dhokla is this soft, squishy, yellow-ish snack that kind of looks like a sponge but doesn't taste weird — it's actually pretty great. It's made from rice and urad dal that's been sitting around fermenting (on purpose), and then it gets steamed until it turns all fluffy and bouncy. There's a tiny bit of sourness from the fermentation, but it's nice. It doesn't feel heavy in your stomach, but somehow still fills you up. People usually throw some mustard seeds, chopped coriander, and grated coconut on top — just to make it taste better and give it a bit of crunch. And because it's fermented, it has those good tummy bacteria that help you digest stuff properly. Also, it's steamed, not fried, so there's hardly any oil. You can eat it in the middle of the day, before chai, after chai, or whenever you just want to snack without feeling like you messed up your life. What about khaman? Khaman is made with chickpea flour, which is just besan — the regular yellow stuff you find in every kitchen. It's also steamed like dhokla, but it looks more yellow-y and feels extra soft and kind of falls apart when you bite it. It's a little sweet too, which tastes amazing. The reason it's all puffy and bouncy is because people chuck in some baking soda or Eno, and boom — it rises fast. No long fermenting drama. Just mix the thing, steam it, and eat. Khaman usually gets a louder tempering — like, mustard seeds popping everywhere, green chillies doing their thing, and curry leaves in hot oil. It gives the whole thing a nice spicy kick. Also, khaman tastes even better when you dunk it in green chutney or that sweet tamarind one. Everyone loves it. Since it's made with chickpea flour, it's got a good amount of plant protein and fibre, which basically means it keeps you full and doesn't crash your energy. Also, no gluten in there, so people who avoid wheat can eat it without stressing. Key differences to remember Both come from Gujarat and kind of use similar stuff, but they're totally different when you actually eat them. Dhokla has this light sour taste and feels a bit grainy because it's made with rice and dal. Khaman is sweeter, way fluffier, and kind of breaks apart when you touch it. Dhokla gets its tangy vibe from fermentation — you gotta wait for it. Khaman, on the other hand, just puffs up quickly with baking soda or Eno. No waiting, just steam and go. If you ever get confused at a stall or restaurant, here's the cheat code: khaman is bright yellow, super soft, and a little sweet. Dhokla is paler, a bit tangy, and feels more sponge-like when you bite into it. Why you should love both Both khaman and dhokla are proof that Gujarati food knows what it's doing. They're light, not oily, full of flavour, and you can eat them pretty much whenever — breakfast, with chai, random hunger moments, you name it. And it's not just about taste. They're actually healthy too. You get some protein, fibre, and in dhokla's case, beneficial gut-friendly bacteria that support digestion. They're easy on the tummy and give you enough to get through the day — whether you're running around or just lying on the sofa doing nothing. So next time you want something tasty and light, try both! Whether you prefer the tangy, probiotic dhokla or the soft, protein-packed khaman, you're in for a tasty treat that's truly Gujarati. And honestly, you can't go wrong with either!
