Rice rava is coarse ground rice used in many traditional Andhra recipes like kudumulu and undrallu. Since ganesh chaturthi is around, I thought of making a separate post on how to make rice rava for Upma, dibba rotti, kudumulu and undrallu.
Making rice rava at home is fairly easy. It can be used to make rice rava upma, kudumulu or undrallu or even for making rice porridge / kanji or kheer.
To make the rice rava, rice is soaked for at least 2 hours and then dried on a cloth till completely dry and then it is pulsed or ground in a blender coarsely.
If you do not have enough time, you can wash the rice instantly and dry it off. But my experience says undrallu made from such rava may turn hard most times.
I suggest using aged rice to get non sticky undrallu. In case you do not know the age of the rice, go for the Aged Basmati Rice as it will be written on the pack clearly. This kind of rice is easily available in most parts of the world. Aged Sona Masuri is another best choice.
I suggest you to make this rice rava one to two days ahead of the festival.
How coarse to blend the rava depends on your taste. You can even make it like semolina or even like coarse rice flour. All work well to make kudumulu and undrallu
Rice rava recipe
Ingredients (1 cup = 240ml )
- 1 cup rice
- 3 cups water
- Wash the rice thoroughly in lots of water. Drain the water and soak for at least 2 hours in enough fresh water. If you do not have time, you can skip this step.
- Later drain off to a colander. Let it rest for a while for the water to drain completely. Transfer the rice to a clean dry cloth.
- Spread it evenly and fan dry or air dry for about 2 hrs. Alternately you can sun dry till completely moisture free.
How to make rice rava
- Add the rice to a blender or grinder. Run the machine to powder the rice to rava. (The texture should be of semolina).
- Transfer this to a sieve/filter and pass the rice rava to remove large grains. This is optional, if you don't have large grains you can skip it.
- If using new harvest rice, sieve and separate the flour as it makes your food sticky after cooking. Use only the rava for undrallu and store aside the flour for making chalimidi or for dosas. This must be done to avoid undrallu from becoming sticky. * this step is not required if using aged rice
- Make sure the rava is dry fully before you move it to a jar.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
1. Wash the rice thoroughly and soak for at least 2 hours. If you do not have time, you can just wash and drain off in a colander.
2 After the water is drained completely, transfer the rice to a dry clean cloth.
3. Spread it evenly and fan dry for about 2 hrs or sun dry till they dry completely
How to make rice rava for undrallu/ kudumulu
4. Powder the rice to rava or flour in a mixer jar
5.Sieve to remove large grains. This is optional, if you don’t have large grains
6. If using new harvest rice, sieve and separate the flour. Use only the rava for undrallu and store aside the flour for making chalimidi or for dosas. This must be done to avoid undrallu from becoming sticky. * this step is not required if using aged rice
7. Make sure the rava is dry fully before you move it to a jar.