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Table of Contents

1. What is Rava?
2. How to Make Rava Upma?
3. What are Some Tasty Rava Desserts?
4. How to Make Rava Dosa?
5. What are the Benefits of Rava?

What is Rava?

Rava, also known as sooji or semolina, is a coarsely ground grain that is commonly used in Indian cuisine. It is made by grinding durum wheat into a granular form, resulting in a versatile ingredient that can be used in both sweet and savory dishes. Rava is often used to make dishes like upma, dosa, and desserts like kesari and halwa.

How to Make Rava Upma?

Rava upma is a popular South Indian breakfast dish that is quick and easy to make. Here is a simple recipe for making rava upma:

Ingredients:

• 1 cup rava/sooji
• 1 onion, chopped
• 1 green chili, chopped
• 1/2 inch ginger, grated
• 1/4 cup green peas
• 1/4 cup carrots, chopped
• 1/4 cup beans, chopped
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• A few curry leaves
• 2 cups water
• 2 tablespoons oil
• Salt to taste

Instructions:

1. Heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds and curry leaves.
2. Add chopped onions, green chili, and grated ginger. Saute until the onions turn translucent.
3. Add the chopped vegetables and cook for a few minutes until they are slightly soft.
4. Add water and salt. Bring it to a boil.
5. Reduce the heat to low and slowly add the rava while continuously stirring to avoid lumps.
6. Cover the pan and cook for 5-7 minutes until the rava is cooked and the water is absorbed.
7. Remove from heat and let it rest for a few minutes before serving.

Rava upma is best served hot and can be enjoyed on its own or with chutney or sambar.

What are Some Tasty Rava Desserts?

Rava is not only used in savory dishes but also in a variety of delicious desserts. Here are some popular rava desserts:

Rava Kesari

Rava kesari is a sweet and aromatic dessert made with rava, sugar, ghee, and flavored with cardamom and saffron. It is often garnished with nuts like cashews and raisins, adding a delightful crunch to the dish.

Rava Ladoo

Rava ladoo is a popular Indian sweet made with rava, sugar, ghee, and flavored with cardamom. It is shaped into small round balls and is perfect for festive occasions or as a sweet treat anytime.

Rava Halwa

Rava halwa is a rich and indulgent dessert made with rava, sugar, ghee, and flavored with cardamom. It has a smooth and creamy texture and is often garnished with nuts like almonds and pistachios.

Rava Payasam

Rava payasam, also known as semolina kheer, is a creamy and comforting dessert made with rava, milk, sugar, and flavored with cardamom. It is often garnished with nuts and raisins, adding a delightful texture to the dish.

These rava desserts are easy to make and are sure to satisfy your sweet cravings.

How to Make Rava Dosa?

Rava dosa is a popular South Indian dish that is crispy and delicious. Unlike regular dosa, rava dosa does not require fermenting the batter. Here is a simple recipe for making rava dosa:

Ingredients:

• 1 cup rava/sooji
• 1/2 cup rice flour
• 1/4 cup all-purpose flour
• 1 onion, finely chopped
• 1 green chili, finely chopped
• 1/4 teaspoon black pepper
• 1/4 teaspoon cumin seeds
• A few curry leaves, chopped
• 1/2 teaspoon salt
• 2 cups water
• Oil for cooking

Instructions:

1. In a mixing bowl, combine rava, rice flour, all-purpose flour, chopped onions, green chili, black pepper, cumin seeds, curry leaves, and salt.
2. Add water gradually and whisk the batter until it becomes thin and runny. The consistency should be similar to buttermilk.
3. Heat a non-stick tawa or griddle and drizzle a little oil.
4. Pour a ladleful of the rava dosa batter from the outer edges to the center in a circular motion.
5. Drizzle a little oil around the edges of the dosa and cook on medium heat until the edges turn golden brown and crispy.
6. Flip the dosa and cook for a minute on the other side.
7. Remove from heat and serve hot with chutney or sambar.

Rava dosa is best enjoyed immediately while it is still crispy. The batter can be refrigerated for a day or two, but the dosa may not turn out as crispy.

What are the Benefits of Rava?

Rava, or sooji, offers several health benefits due to its nutritional composition. Here are some of the benefits of including rava in your diet:

Good Source of Energy

Rava is a rich source of carbohydrates, which provide energy to the body. It is an excellent option for breakfast to kickstart your day with a burst of energy.

Rich in Fiber

Rava is high in dietary fiber, which aids in digestion and prevents constipation. It promotes a healthy digestive system and keeps you feeling full for longer, reducing the chances of overeating.

Low in Fat

Rava is relatively low in fat, making it a healthier alternative to other flours. It can be included in a balanced diet for weight management or as part of a low-fat eating plan.

Good Source of Protein

Rava contains a moderate amount of protein, which is essential for building and repairing tissues in the body. It is particularly beneficial for vegetarians or individuals looking to increase their protein intake.

Rich in Vitamins and Minerals

Rava is a good source of vitamins and minerals, including iron, magnesium, and vitamin B-complex. These nutrients play a crucial role in maintaining overall health and well-being.

Overall, rava is a versatile ingredient that not only adds flavor and texture to dishes but also offers several health benefits. It can be incorporated into various recipes to enhance taste and provide nutritional value.

Conclusion

Rava, also known as sooji or semolina, is a versatile ingredient that can be used to create a wide range of delicious dishes. From savory breakfast options like rava upma and rava dosa to sweet desserts like rava kesari and rava halwa, there are numerous recipes that showcase the versatility of rava. Additionally, rava offers several health benefits, including being a good source of energy, fiber, protein, and essential vitamins and minerals. Whether you're a fan of traditional Indian cuisine or simply looking to try something new, rava recipes are worth exploring.