Description
Rice Ravva, known as Biyyam Ravva in Telugu, is a coarsely ground form of rice made by crushing or grinding raw rice into granules. It is commonly used in South Indian cuisine for preparing traditional dishes such as upma, idli, undrallu, pongal, and various festive recipes.
Naturally gluten-free and easy to digest, Rice Ravva is a good source of complex carbohydrates, providing sustained energy. It is light on the stomach and suitable for people of all ages, including those with gluten intolerance. It is also favored for its quick cooking time and versatility in both sweet and savory dishes.
Rice Ravva is often chosen as a wholesome alternative to regular semolina (suji), especially in millet-based or rice-based regional diets.
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