White Semolina vs Bansi Semolina: What’s the Difference and Which One Should You Use? –

In many households across the country, a diverse array of South Indian breakfasts and snacks is often prepared with semolina. From fluffy idlis and crispy dosas to crispy vadas and savoury avalakki, shavi bath, and pongal the options are plentiful.

Among these, upma stands out as a particularly cherished morning dish due to its health benefits. It is especially good for diabetics, those with blood pressure issues, and individuals facing various health concerns. Additionally, semolina is versatile as it can be used to make savoury dishes.

During festive seasons, one can find a range of sweet dishes made from semolina, such as saffron bath, semolina cake, and semolina halwa.

However, many people wonder about the differences between suji rava (white semolina) and bansi semolina, particularly which is healthier. While each type has its distinct flavour, both are commonly found in kitchens across the country as many people enjoy semolina-based snacks. White semolina and bansi semolina may appear similar, but there are key differences between the two.

Bansi semolina is slightly coarser than white semolina. White Semolina is usually lighter in colour and bansi semolina often has a slightly darker colour due to the wheat used. While some refer to semolina as rava, both types are essentially the same product, derived from wheat.

It’s interesting to note that food names can vary widely across India. Semolina is known as ‘ravai‘ in regions like North India, Pakistan, and Bangladesh. The term ‘rava‘ is well-known in South India, where semolina is used in a variety of dishes. One popular dish made from semolina is saffron bath, a specialty in the region.