Semolina, sooji or rava, is coarsely milled durum wheat, and Indian cooking uses it in more ways than most cuisines manage.

Dry roast it first. Almost every recipe assumes you have, and skipping it is why upma goes gluey.

Make upma for breakfast, rava dosa, or sooji halwa on the sweet side. It also crisps up a coating for fried fish and vegetables in a way breadcrumbs cannot match.

Available at Curry Corner, North Melbourne.