Suji Rolls

Suji Rolls
Yields: 1 Serving Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

Indian cuisine is a treasure trove of flavors and culinary techniques, boasting an array of snacks and dishes that cater to a multitude of palates. One such delight is Suji Ki Khandvi, Suji rolls is a unique and delectable variation of the traditional Gujarati Khandvi. This modern twist replaces the usual gram flour with semolina (suji), offering a delightful textural and flavor contrast. In this article, we’ll take you on a savory journey into the world of Suji Ki Khandvi, exploring its origins, ingredients, preparation, and the charming way it has carved its niche in the culinary universe.

The traditional Suji rolls, a beloved Gujarati snack, is made from gram flour and yogurt, resulting in a melt-in-the-mouth texture. Suji Ki Khandvi, as the name suggests, utilizes semolina as the primary ingredient instead of gram flour. This contemporary adaptation draws inspiration from the culinary versatility of Indian cuisine and the ever-evolving quest for flavors and textures that delight the senses.

Suji rolls are unique and healthy. It is one of the steamed recipes so it is very healthy. We can prepare this recipe for snacks or lunch boxes too. Kids will love this recipe because it is very unique and attracts colors.

Suji Rolls

When I scrolled Instagram I saw this recipe and gave it a try. I liked it and my husband liked it after its seasoning. My kids didn’t like it after seasoning because while biting they are getting mustard and til seeds. It is very easy to prepare. The suji rolls are a very simple recipe. 

For this recipe, I have used small rava, made the powder and added the spices like red chili powder, turmeric powder, cumin or coriander powder. Added little amount of curd gives a nice texture and taste to the rolls. I have added jeera little crushed jeera to get a good aroma. After mixing we need to rest for a few minutes to set the batter. So the batter consistency will get better and sujji will absorb the water very well.

Suji Rolls

Apply some oil and pour the batter, spread all over the plate and steam for a few minutes. After steaming the batter is non-sticky while touching the plate, then it is cooked.  This is where the unique charm of Suji Ki Khandvi emerges. The semolina imparts a delightful granular texture that sets it apart from the traditional Khandvi made with gram flour. The cooked mixture is then spread thinly onto a greased surface and allowed to cool. Once set, it’s cut into strips and rolled into delicate, bite-sized spirals.

Suji Rolls

A tempering of mustard seeds, curry leaves, green chilies, and a pinch of asafoetida is prepared to add a final layer of flavor. This tempering is drizzled over the rolls, infusing them with a burst of spiced goodness. Khandvi, in its traditional and modern forms, holds a special place in Gujarati cuisine. It’s often served as a snack or appetizer, showcasing the culinary prowess of the region.

The Suji Ki Khandvi, with its unique texture and the subtle nutty hint of semolina, caters to changing tastes and dietary preferences while maintaining the essence of traditional flavors. It represents the adaptability and innovation that Indian cuisine is celebrated for, making it a delightful addition to modern dining experiences.

Suji Rolls

Suji Ki Khandvi offers a satisfying twist to a traditional Indian snack, showcasing the adaptability and innovation of Indian cuisine. The delightful granular texture and mild nutty flavor of semolina set it apart, while still maintaining the essence of the classic Khandvi. This contemporary adaptation continues to delight palates and inspire culinary creativity.

Suji Rolls

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0/13 Ingredients
Adjust Servings


0/11 Instructions
  • In a mixer jar add fine rava or semolina grind to a powder texture.
  • In a mixing bowl, pour the semolina (suji), yogurt, all purpose flour, cumin, coriander powder, coriander leaves, red chili powder, salt and turmeric powder. Add water and mix without any lumps.
  • Rest for 20-30 minutes, so the rava absorbs all the water.
  • Grease a plate with some oil, pour the batter and spread it all over the plate.
  • Now steam for 5 minutes and take out from the steamer.
  • Cut into strips from the knife.
  • Sprinkle some garlic chutney powder.
  • Roll the strips tight and make sure chutney powder is intact. Prepare all the steamed suji batter into rolls.
  • In a pan add the mustard seeds and let them splutter.
  • Add the sesame/ til seeds and Sauté for a minute until it becomes slightly crispy and the tempering is fragrant.
  • Now the suji rolls are ready to serve. Serve with hot coffee or chai.

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