What is rice semolina, idli rava, glossary, uses, recipes

Rice semolina, also known as idli rava, is a coarsely ground form of rice commonly used in South Indian cuisine. Unlike wheat semolina (suji or rava), which is made from durum wheat, rice semolina is produced by grinding parboiled or raw rice into a gritty texture similar to that of wheat rava. It's especially popular in recipes where a soft, fluffy texture is desired without the need for lengthy fermentation or elaborate grinding methods.

In the Indian context, idli rava is most famously used for making idlis, a type of steamed rice cake that's a staple breakfast item in many South Indian households. Instead of grinding rice to make idli batter from scratch, cooks often soak idli rava and mix it with ground urad dal (split black gram) to prepare a quicker version of the traditional idli batter. This method is not only convenient but also ensures the authentic taste and texture of classic idlis.

Beyond idlis, rice semolina is also utilized in dishes like upma, kozhukattai (rice dumplings), and various instant dosavariations. It can be lightly roasted to enhance flavor or used directly, depending on the specific recipe. Since idli rava has a neutral taste, it readily absorbs the flavors of other ingredients, making it highly versatile in savory preparations. Its ability to create soft and spongy textures makes it a preferred choice for steamed dishes.

Idli rava is widely available across India, particularly in southern states like Tamil Nadu, Andhra Pradesh, Karnataka, and Kerala, where idli is a daily breakfast ritual. It offers a convenient alternative to traditional rice grinding and is ideal for busy households. Whether used for everyday meals or special festival recipes, rice semolina remains an essential ingredient in Indian kitchens that value tradition, health, and convenience..

How to select rice semolina, idli rava, idli rawa

• It is available all year round in all grocery stores. Just check on the freshness and packaging.

• Check for any debris, raw grains, stones etc.

Culinary Uses of rice semolina, idli rava, idli rawa in Indian Cooking

• Rice semolina is an important ingredient in making idlis, where it substitutes parboiled rice. Just soak the semolina and mix with urad dal paste. Allow to ferment and use for making idlis.

• It can also be added to dosa batter to make crunchy dosas, having a texture similar to rava dosa.

Instant Bread Idli | no fermenting idli | instant bread idli with curd

poha idli | south indian poha idli | aval idli | soft poha idli | poha idli with fermentation

How to store rice semolina, idli rava, idli rawa

• Store it raw or roasted in an airtight container.

• Keep away from moisture, as it will render the rava unpalatable.

Health benefits of rice semolina, idli rava, idli rawa

Since rice semolina is gluten free, it is useful for those with gluten allergy. It is a good source of carbohydrates, and hence a good source of energy. Rice semolina boosts your intake of several B-complex vitamins, especially folate and thiamine. However, because of its high carb count it is not a very wise pick for weight watchers and diabetics.