Upma is one of my go-to Indian breakfast foods. It is a type of porridge made from rava, or semolina in English. Semolina has a texture similar to Cream of Wheat, and I often describe upma to people as “Indian Cream of Wheat.” Rava (“sooji” or “suji” in Hindi) is a type of wheat flour… Continue reading Upma: Savory Cream of Wheat with Onions and Peas
Savory Semolina Crepes with Potato Curry and Coconut Chutney Traditional dosa are made with a rice and lentil batter that needs to first be soaked overnight, then ground into a batter and then fermented overnight. Rava dosa is simpler because it doesn’t have to be fermented. I love the flavor and how easy they are… Continue reading Rava Masala Dosa
A savory semolina crepe, better known as a “rava dosa” is one of my standard quick-fix meals. I experimented with this sweet rava dosa and it was fantastic. It’s like the standard crepe but a little chewier but tastes great Rava dosa are the instant version of the South Indian classic dosa. The classic dosa… Continue reading Sweet Rava Dosa: Semolina Crepes with Caramel Sauce
Cardamom is the vanilla of Indian. We use it in pretty much any sweet dish ranging from rice pudding to nut fudge to masala chai. I love the flavor so much, I chew on cardamom pods in place of mints. I have a method. I pop a whole pod into my mouth and enjoy the… Continue reading Cardamom Semolina Shortbread Cookies
