Idli Rava (or Ravva) is coarsely ground, parboiled rice, essentially rice semolina, used to make soft, fluffy South Indian idlis, dosas, and upma, offering a lighter, often gluten-free alternative to wheat-based rava, known for its easy preparation and digestion.
Key Characteristics
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- Ingredients: Made from boiled rice, ground into small granules.
- Texture: Coarse, smooth, or fine, depending on the brand, designed for a light batter.
- Flavor: Mild, nutty flavor from the rice.
- Dietary: Naturally gluten-free.
How it’s Used
- Soaking: The rava is typically rinsed and soaked in water (or with urad dal) for a specific time (e.g., 30 mins to a few hours).
- Batter Making: It’s combined with ground urad dal (black gram) and sometimes flattened rice (poha) to create a fermented batter.
- Cooking: Steamed in an idli cooker to produce soft, spongy idlis or used for dosas/uttapams.
Benefits
- Light & Digestible: Easier on the stomach than wheat-based preparations.
- Quick: Can sometimes offer quicker preparation for idlis than traditional rice-based batters.
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