This flour is most commonly used in South Indian cuisine. This semolina is processed from the endosperm of wheat kernels. It is available here in course and fine grades. This coarse, granular variety is equally used in spicy savory dishes and sweet dishes. It can be used to make sweets such as kesari bath and soji ka halwa. It is also used in the popular dish Uppuma, usually consumed in South India as breakfast dish. Cooking tip: Soji makes Indian breads such as pooris light and fluffy.