Rice Rava (or Cracked Raw Rice) is used for various South Indian dishes - Idli / Arisi Upma / Pongal / Kozhukottai (Undrallu) etc. Here's is a quick way to make homemade Rice Rava that can be used for the purpose. I have taken normal white rice (not steamed / parboiled) for this purpose. However, the process is the same for any type of rice, only the soaking time varies according to the quality of the rice. This is a basic kitchen prep, and saves valuable time and money once you have this ingredient ready. Let's see how to make Rice Rava. I have not included step by step recipes as its quite simple.
Prep time : 1 hour (including soaking). Makes : Approx 500 gms of Rava.
Ingredient : Normal Rice - 3 cups (not long grained)
Method:
1) Wash and soak the rice for 2-3 hours.
2) Drain and spread the rice on a thin white muslin cloth / thin bath towel and let it air dry - takes about 30 - 45 mins depending on the outside temperature. Spread it under a fan if required.
3) While the rice is slightly wet (not completely dry) , take the rice in batches and grind in a mixer grinder to a coarse-fine consistency (it should be the same as Idli Rava consistency or Medium Sooji thickness) . Sieve it and collect the flour if any in a separate bowl.
4) Finish up the rice in batches and sieve for every batch.
5) Collect all the rice flour and the rava separately. Dry out the rava again in a large bowl for 10 - 15 mins before storing in an airtight container
6) Use as required. The remaining rice flour can be used for recipes separately.
Prep time : 1 hour (including soaking). Makes : Approx 500 gms of Rava.
Ingredient : Normal Rice - 3 cups (not long grained)
Method:
1) Wash and soak the rice for 2-3 hours.
2) Drain and spread the rice on a thin white muslin cloth / thin bath towel and let it air dry - takes about 30 - 45 mins depending on the outside temperature. Spread it under a fan if required.
3) While the rice is slightly wet (not completely dry) , take the rice in batches and grind in a mixer grinder to a coarse-fine consistency (it should be the same as Idli Rava consistency or Medium Sooji thickness) . Sieve it and collect the flour if any in a separate bowl.
4) Finish up the rice in batches and sieve for every batch.
5) Collect all the rice flour and the rava separately. Dry out the rava again in a large bowl for 10 - 15 mins before storing in an airtight container
6) Use as required. The remaining rice flour can be used for recipes separately.
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useful post
ReplyDeleteAarthi
http://www.yummytummyaarthi.com/
Hey,Kalyani..
ReplyDeleteNice useful information..
Hey thanks. Guess no more store brought rava for me.
ReplyDeletefantastic post... very useful..
ReplyDeleteHas anyone tried to make Ravi with brown rice? I suppose I'd have to soak the brown rice longer (4 hours).
ReplyDeleteyes, you need to soak it longer...
Deletea useful recipe. will try it
ReplyDeleteGood.. Useful
ReplyDeleteGood.. Useful
ReplyDeleteThank you very usefull post.
ReplyDeletewhat size sieve should i use - the one I had gives very fine powder and so makes it mushy when cooked
ReplyDeletewhat size sieve should i use - the one I had gives very fine powder and so makes it mushy when cooked
ReplyDelete"Collect all the rice flour & the rava separately. Dry out the rava again in a large bowl for 10 - 15 mins before storing in an airtight container"
ReplyDeletedoes it mean to mix flour and rawa together and dry out it in large bowl before storing
Very helpful post...
ReplyDeleteWhat is the purpose to wet and to dry?
ReplyDelete