What is bombay ravva?

Bombay Ravva, also known as Bombay Rava or Semolina, is a coarsely ground wheat that is commonly used in Indian cuisine as a base for dishes such as Upma, Rava Dosa, and Rava Idli. It is made by grinding durum wheat into small granules known as rava or sooji.

It is a versatile ingredient that is used in both sweet and savory dishes and is a popular breakfast option in South India. It is rich in carbohydrates, proteins, and minerals and is also a good source of dietary fiber.

Bombay Ravva is easy to cook and can be prepared quickly. It is typically boiled with water to make a porridge-like consistency and then seasoned with spices, vegetables, or nuts to add flavor.

In addition to its use in Indian cuisine, Bombay Ravva is also used in North African and Middle Eastern cooking. It is commonly used to make couscous, a staple in North Africa, and is also used as a base for Mejadra, a traditional Lebanese dish.