Bombay rava

Bombay rava, also known as ravva, rawa, or sooji, is a widely used ingredient in Indian cuisine, derived from durum wheat. This form of semolina is produced by grinding husked wheat, resulting in a versatile product suitable for both savory and sweet dishes.

In savory dishes, Bombay rava excels in recipes such as rava dosa, rava idli, upma, and khichdi. For those with a penchant for sweets, it's a vital ingredient in North Indian delicacies like rava ladoo and sooji halwa, while in South India, it's cherished in rava kesari or kesari bath.

It's important to distinguish Bombay rava from chamba rava, another type of semolina which is a byproduct of wheat milling. Bombay rava, however, is made from maida and has a finer texture.

The production of rava involves grinding husked wheat in a flour mill, known as a chakki, and then passing the ground wheat through a fine mesh to separate the flour from the rava.

In Indian kitchens, Bombay rava is a staple ingredient for making upma and is also essential for certain types of dosa, particularly rava dosa.