Telugu Foods Bombay/Upma Rava 1kg

Telugu Foods Bombay Rava, also sold as upma rava, is coarse wheat semolina, the granular flour left after the bran is removed. It is unroasted, so it needs a few minutes in a dry pan before it goes into a dish, and it cooks into distinct grains rather than a paste when the water ratio is right.

Best for

• Upma with onion, green chilli and curry leaves
• Rava dosa and rava idli
• Kesari, sheera and halwa

How to cook it

Dry roast the rava on medium heat for four or five minutes until it smells nutty and the grains move freely, then set it aside; skipping this is the usual reason upma turns to porridge. For upma, use one part rava to two and a half parts boiling water, add the rava in a steady stream while stirring constantly to stop lumps forming, then cover and cook on low heat for three to four minutes. For halwa, keep the same ratio but use milk or a milk and water mix.

Pack and storage

1kg pack. Store in a cool, dry place, sealed after opening, in an airtight container.