Traditional Indian semolina vermicelli (sooji seviyan), made from firm dough of roasted semolina (sooji/rava), wheat flour, and water, extruded through a sevaiya press into thin strands, sun-dried, and ready to cook; a versatile gluten-rich base for sweet kheer or savory upma, popular during festivals and tea time in North India and Maharashtra.
Ingredients (key points):
-
Semolina (sooji/rava, fine or coarse)
-
Wheat flour (maida or atta, for binding)
-
Water (for kneading firm dough)
-
Salt (minimal, to taste)
-
Oil or ghee (optional, smeared on strands)
-
Ghee (for roasting when cooking)
Reviews
There are no reviews yet.