Modern milling of wheat using steel rollers requires three or four iterations of grinding to obtain finely milled flour. At first, once the wheat is fed into the mill, bran and germ get detached and endosperm part is broken into coarse granules. Through sifting process, these granules are separated from the bran. The granules, known as semolina, are classified based on the coarseness and size of granules. Fine granules are known as Rawa. Rawa is usually prepared from soft wheat. It is largely used for the upma, kheer, halwa and to mix in the batter for recipes like Rawa dosa or Rawa idli.

RawaBenefits of Rawa

  1. Rawa is a rich source of complex carbohydrates and proteins, provides a lot of energy to people.
  2. It has low cholesterol and high in fibre
  3. Presence of minerals like potassium, phosphorous, calcium supports heart, kidney functions, strong bones, and
  4. Good for weight loss and diabetes.