Maavu

Maavu refers to flour in many South Indian languages, including Tamil and Malayalam. It is a fundamental ingredient in the region's cuisine, used to prepare a wide variety of dishes. The most common type of maavu is rice flour, made from ground rice. This is a staple for making dosas, idlis, appams, and various types of unleavened flatbreads.

Beyond rice flour, other types of maavu are also widely used. Wheat flour, known as godhumai maavu, is used for making chapatis and rotis, similar to its use in other parts of the world. Gram flour, or kadalai maavu, derived from ground chickpeas, is essential for making pakoras, murukkus, and as a binding agent in many savory snacks. Lentil flours, such as urad dal maavu (black gram flour), are crucial for the fermentation process in idlis and dosas, contributing to their characteristic texture and flavor.

The preparation of maavu often involves soaking and grinding grains or lentils. Different textures of maavu are produced depending on the fineness of the grind, impacting the final dish. The versatility of maavu makes it indispensable in everyday cooking across South India, forming the base for breakfast items, snacks, and main courses.