Bombay Rava or Ravva, is the residues of milled material. Afterthe husk-removed wheat is ground in a flour mill (Chakki), it is passed through a fine mesh, flour and Ravva were separated. Bombay Rava is used extensively in South Indian cuisine, such as Karnataka and Tamilnadu, to make Rava dosa, Rava idli, upma, khichdis, and sweet desserts including Rava Ladoo, and Rava halwa (Rava Kesari).
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