Ravaa

Ravaa is a type of semolina made from durum wheat. It is a coarse, granular flour that is light yellow in color. Ravaa is a staple ingredient in many cuisines, particularly in South Indian cooking. It is used to make a variety of dishes, including upma, idli, dosa, and ladoo.

The production of ravaa begins with the milling of durum wheat. The wheat is cleaned, dehulled, and then ground into coarse granules. The fineness of the granules can vary, leading to different grades of ravaa. It is important to note that ravaa is distinct from fine semolina, which is often used in pasta and desserts in Western cuisines. Rava can be either roasted or unroasted. Roasted ravaa has a nutty flavor and aroma and is often used directly in dishes, while unroasted ravaa may require dry roasting before cooking.

In Indian cuisine, ravaa is a versatile ingredient. Upma, a savory porridge, is one of the most popular dishes made from ravaa. It is typically prepared by tempering spices and vegetables in oil, then adding ravaa and water or buttermilk to cook until it reaches a thick consistency. Idli and dosa, fermented rice and lentil cakes and crepes respectively, can also be made with a proportion of ravaa to improve their texture and fluffiness. Sweet dishes like ravaa ladoo, small sweet balls, are also common. The nutritional profile of ravaa is similar to that of durum wheat, providing carbohydrates, some protein, and fiber.