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suji bowl.
Sooji.

Savour the fineness of our sooji with relish

                        Sooji is made from the finest wheat grains and packed using modern hygienic methods. As the wheat is fed into the mill, the rollers flake off the bran and germ while the starch (or endosperm) is cracked into coarse pieces in the process. Through sifting these endosperm particles, the granules, are separated from the bran and the granules are then ground into flour. This flour is rich in iron & carbohydrates and boosts bone health, maintains health of central nervous system & is cholesterol free. Apart from this, it is the heart & soul of South Indian dishes.

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Enhance the flavour of your food with 2 sizes

Sooji.

500 gm

Sooji.

1 kg

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UPMA

upma.

  1. Dry-roast Natural Sooji in a non-stick pan on medium heat till golden brown, stirring frequently. Transfer on a plate and cool.  

  2. Heat oil in another non-stick pan. Add mustard seeds and cumin seeds and let the mustard seeds splutter.

  3. Add Natural Urad Chilka Dal, heeng and curry leaves and let the curry leaves crackle. Add chopped onion and mix. Add green chilli and sauté till onion turns light golden brown.

  4. Boil 2½ cups water in a deep non-stick pan.

  5. Add chopped tomato to sautéed onion mixture and mix. Add carrot and green peas and mix. Add ¼ cup water and salt, mix, cover and cook for 2 minutes or cook till the water evaporates.

  6. Add roasted Natural Sooji and mix. Add salt and Natural Sugar and mix. Add boiling water, mix, reduce heat, cover and cook for 7-8 minutes.

  7. Put the upma in a bowl, lightly press and level it out. Place the bowl inverted on a serving plate and demould. Garnish with fried curry leave sprig, coconut and lemon slice. 10. Serve hot with coconut chutney.

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