Rice semolina, also known as idli ravva or suji, is a coarsely ground flour made from raw rice grains. It is a staple ingredient in South Indian cuisine, particularly in the preparation of idli, dosa, and various other traditional dishes.

The process of making rice semolina involves soaking raw rice in water for a few hours, draining it, and then grinding it into a coarse powder. This powder is then sifted to remove any large particles, resulting in a fine yet granular texture.

Rice semolina is valued for its versatility and nutritional benefits. It is a rich source of carbohydrates, providing energy for the body. Additionally, it contains essential vitamins and minerals, including B vitamins such as thiamine and niacin.

In culinary applications, rice semolina is commonly used to make idli, a type of savory rice cake, and dosa, a thin pancake-like dish. It can also be used as a thickening agent in soups, stews, and desserts, or as a coating for frying foods.

Overall, rice semolina is a versatile and nutritious ingredient that plays a significant role in South Indian cuisine, contributing to the diverse array of flavors and textures found in traditional dishes.