nice video, please suggest on which rava to use while making rava idli? 1) fully small [chiroti rava] ? 2) local rava [bit bigger] ? 3) bansi rava [bigger size] - its not this for sure. when we tried today, it came out fully mashed inside and not at all like particles inside, we used the fully small rava type [its called chiroti rava in south],
Thanks. I use coarse rava only. Coarse Rava also called upma rava, bombay rava, coarse samolina. Not Chiroti or bansi rava. I have no idea about local rava u meant it.
Hello Maam What is Bombay rava. We get only one variety of rava here Rajdhani sooji.. Is bombay rava fine rava ?? Also whenever I roast my suji/ rava like you showed my idlies turn hard... why is it so ?? I hope you do ans my queries
Bombay sooji or Bombay semolina, is a type of coarsely ground wheat that is commonly used in Indian cuisine like upma, laddu, idli, kesari etc. Roasting suji or rava before using it in idli can have an impact on the texture of the final dish. You can try the following. 1. Roast the suji just until it becomes fragrant and lightly changes color but is not overly browned. 2. Ensure your idli batter has the right consistency, which should be thick but still of pourable consistency. You may need to adjust the liquid content in your batter if you've roasted the suji. By roasting the suji carefully and adjusting the batter consistency, you should be able to enjoy softer idlies without them turning hard.
