Also soojy, -ie, s(o)ujee. [Hindī sūjī.] A flour obtained by grinding Indian wheat; a nutritious food prepared from this.
1810. T. Williamson, E. Ind. Vade-mecum, II. 136. Soojy, (the basis of the bread,) is frequently boiled into ‘stir-about’ for breakfast.
1843. Pereira, Food & Diet, 307. Semolina, Soujee, and Mannacroup, are granular preparations of wheat, deprived of bran.
1844–53. [see SEMOLETTA].
1858. Simmonds, Dict. Trade, Soojee, Indian wheat, ground but not pulverized; a kind of semolino.
1878. Life in the Mofussil, I. 81. Some ‘chupatties’ made of ‘sujee’ (flour ground coarse, and water).
