Rice rava (coarse ground rice)
चावल का रवा · ಅಕ್ಕಿ ತರಿ · அரிசி ரவை · బియ్యం రవ్వ
Rice & Grains
Akki tari uppittu, arisi upma, and the coarse dough some houses use for tatte idli.
What to know
Granules, not powder. Rice flour dissolves and sets into a lump; rice rava stays as separate grains, which is the entire texture of the dish. Dry-roast it before cooking for the same reason rava gets roasted.
- Choosing it
- Rub a pinch between your fingers — you want the grit of fine sand, not the slip of flour. Packets vary a lot in coarseness, and a coarser rava drinks more water.
- Storing it
- Airtight, cool and dark. Ground rice picks up a stale smell faster than whole rice, so buy or grind in small batches.
- If you cannot get it
- Try: rava
Measures
- 1 cup ≈ 150 g
- 1 tbsp ≈ 11 g
Cups here are the Indian 200 ml cup, not the 240 ml US cup — a common reason a recipe does not work. Weigh where you can; the grams are the figure we cook to.
Recipes using rice rava
None published yet.