Difference between semolina and rava: use, texture and taste

Last updated:February 17, 2025, 17:11 IST

Semolina is a fine powder used in sweets, while rava is thick that is used in South Indian cuisine. Semolina is sweet and easy to digest.

Know the difference between semolina and rava.

Both semolina and rava look similar in appearance, which are used in many types of dishes in Indian kitchens. Many people do not understand the difference between these two and consider both of them to be the same, then why not call it semolina dosa and rava pudding? How it uses and what is the difference in it, let’s know here…

Semolina is a type of flour made from wheat grains. It is a fine powder usually used in pudding, cake, and other sweets. To make the semolina, wheat grains are crushed and then it is filtered so that it becomes fine and smooth. At the same time, Rava is a type of maida which is made from wheat grains, but it is slightly different from semolina. Wheat grains are crushed to make Rava, but it is not made fine like a semolina. Instead, the rava is kept slightly thick and coarsely. Rava is usually used in idli, dosa, and many South Indian dishes. In addition, the taste of semolina is slightly sweet, while the taste of rava is slightly sharp. Soloji is also easy to digest, while rava is a bit difficult to digest.

The color of semolina is light yellow, while the rava is white. In addition, semolina is made from duum wheat, while rava is prepared from normal soft wheat. Both semolina and rava are healthy in terms of nutrition. They contain plenty of fiber, protein and iron, which improve digestion and does not allow hunger for a long time. Both of them are also beneficial for weight loss because they contain less calories and more fiber, which increases metabolism and remains under weight control.