I never liked sooji as a kid and detested my Mum’s attempts at giving it to us for breakfast every Monday. All of us had to literally force ourselves to swallow her uppuma before going to school and absolutely refused to take it for lunch. We preferred to starve!!
Three decades later, the coin has turned and we do eat it whole heartedly in the form of pizza’s, idlis, rava dosas and naans.
Semolina flour is a top choice for diabetics as it has low GI (Glycemic Index). Compared to white flour, it is digested and absorbed in the stomach and intestines at a slower rate. This allows people with diabetes to control their blood sugar levels more effectively as rapid fluctuations in levels of blood glucose are prevented. Sooji is also know as suji, rawa or semolina.
Poppy seeds or khus khus, contain good amounts of minerals like calcium, potassium, magnesium and iron and are rich in dietary fibre and essential fatty acids, which play a key role in maintaining overall health. Commonly used to add flavour to breads, cereal or for healthy salad dressing, poppy seeds are known to provide myriad health benefits.
Coconut oil is one of the few foods that can be classified as a “super food.”
Its benefits include weight loss, better brain function, skin health and many more.
I have always been interested in healthy cooking and have been experimenting in my kitchen over the years. This recipe has been tried and tested about fifteen times before I was thoroughly satisfied with it. Hope you all enjoy it as much as my family and I do.
240 gms fine sooji; 150 ml warm water; 1 tbsp brown sugar; 1 1/8 tsp dry yeast; ½ tsp powdered pink Himalayan salt; 1 tbsp virgin coconut oil; 55gm low fat milk powder; 1 tbsp khus khus (poppy seeds); 2 cloves garlic, crushed.
Method: Mix the water, sugar and yeast in a glass bowl and leave to rise – takes about 15 minutes.
Mix the sooji, milk powder, crushed garlic and salt in a separate large glass bowl. Add the coconut oil and gently mix. Add the yeast a little by little and mix together using a silicone or wooden spatula until the mixture forms a sticky dough in the centre of the bowl. Oil your hands with a little coconut oil and knead the dough for 10 minutes. This step is very crucial as it will determine the quality and texture of your pizza crust. After 10 minutes, place the dough in the glass bowl, cover with cling film and leave to rise in a warm place for one hour or until dough is double in size. Next punch the dough down and with your hands press into 9 inch oiled pizza tray and cover with cling film and allow to rise for 1 hour. Using a fork make holes on the top to prevent air bubbles during baking. Bake in a preheated oven ( 10 minutes) at 225 degrees Celcius for 12 minutes until done. Cool and use as desired. Store remaining pizza crust in the refrigerator and steam in a cooker or steamer for 5 minutes before using.
We like it plain (more often than not), warm from the oven with a dollop of butter or drizzle of olive oil.
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