Description

Annam Unroasted Rava 1KG arrives exactly as it left the mill. Unlike the upma ravas on the same shelf, nothing has been done to it, and roasting is left to whoever cooks it.

Cooks who want the roast their own way buy it like this. A light roast keeps the flavour clean for a rava dosa or an idli batter, a deeper golden roast is what a good sooji halwa needs, and a mid roast makes upma. Roasting also lengthens how long the rava keeps once opened, so a kilo bought raw can be roasted in batches as needed.

Do I have to roast it first? For upma and halwa, yes. Five to seven minutes in a dry pan on a medium flame, stirring, until it smells nutty and turns a shade darker. Skip it and upma goes gluey. For a rava dosa batter or an idli batter you can use it raw.

How do I know when the roast is done? By smell rather than by clock. Raw rava smells of almost nothing; roasted rava smells nutty and warm. Take it off just after that smell arrives, because it goes from golden to bitter quickly.

For a darker, ready roasted grain, the Telugu Foods brown roasted wheat rava saves the step, and rava and semolina of every grade sit alongside, from idly rava to fine sooji. Vegetarian. Keep it sealed and dry, and look through the pack before you use it, because rava draws weevils faster than flour does. Order online at Panjab Supermarket for same-day delivery across Nieuwegein, Utrecht, Leidsche Rijn, Vleuten, Maarssen, Zeist, Bunnik, IJsselstein, Vianen, and Culemborg. Free delivery on orders over 49 euros.