Rava, also known as semolina or suji, is a coarse flour that is commonly used in cooking and baking. It is made from durum wheat, which is a hard variety of wheat that has a higher protein content than the wheat used for making all-purpose flour. Here's how rava is typically made:
Harvesting and Cleaning: The process begins with harvesting the durum wheat. After harvesting, the wheat kernels are thoroughly cleaned to remove any dirt, debris, or impurities.
Conditioning: The cleaned wheat kernels are then conditioned by adding water to them. This helps in softening the bran layer and makes it easier to remove during the milling process.
Milling: The conditioned wheat kernels are passed through a series of rollers in a mill. These rollers crush the wheat into small particles while separating the bran and germ from the endosperm (the starchy part of the wheat kernel).
Sieving: The crushed wheat particles are then sieved to separate different grades of flour. Rava is the coarsest grade, while finer grades like all-purpose flour and semolina flour are also produced during this process.
Toasting: The separated rava is then toasted or roasted on low heat to remove any remaining moisture and enhance its flavor. This toasting process also gives rava its characteristic slightly nutty aroma.
Cooling and Packaging: After toasting, the rava is allowed to cool before being packaged and sent to the market for distribution and consumption.
Rava is commonly used in various dishes like upma, halwa, idli, and many more in Indian cuisine, but it is also utilized in various other cuisines for different recipes, both sweet and savory. Its versatility and unique texture make it a popular ingredient in cooking.