Rava, is a wheat product and a form of semolina. Rava is made by grinding husked wheat to make Rava dosa, Rava idli, upma, khichdis, and also sweets like Rava Ladoo and Rava halwa also known as Rava Kesari.
There is another form of rava known as Chamba Rava, which is an extract of wheat flour, while this “Rava” is an extract of maida flour, hence much finer. Rava may be described as the residues of milled material, after the flour is ground in a flour mill (Chakki). It is passed through a fine mesh till flour and rava were separated.
Rava contains High in fiber content,High nutritional value and also Hygienically processed.
Maida is a white flour from the Indian subcontinent, made from wheat. Finely milled without any bran, refined, and bleached, it closely resembles cake flour.Maida is used extensively for making fast foods, baked goods such as pastries, bread, several varieties of sweets, and traditional flatbreads. Owing to this wide variety of uses, it is sometimes labeled and marketed as “all-purpose flour”, though it is different from all-purpose flour.Indian all-purpose flour is known as Maida. Maida is used in many Indian flatbreads such as roti, naan, baalti. All-purpose flour or pastry flour found in United States is considered the best substitute for Maida. Our recommendation is use both or mixture of both depending on personal preference or recipe.
Wheat flour is a powder made from grinding wheat, making is usable for human consumption. There are different types of wheat flour, distinguished by the amount of gluten they contain, their color, the parts of the grain used, and the type of wheat. Wheat flour is an essential ingredient in bread, cakes, cookies, and most baked goods.Traditionally fresh Wheat Flour were prepared at home by grinding wheat in homemade stone grinder known as Chakki. Wheat Flour has high fiber content due to high bran and also has high in gluten thus its dough can be strong and rolled out very thin.
Made from a grounded mixture of chickpeas, chickpea or gram flour is a chief condiment in Indian, Pakistani and Bangladeshi cuisines. The flour is powdery yellow and has an earthy flavor adding savour to various dishes. Chickpea flour makes a tasty and crispy coating for deep-fried vegetable pakoras. The variety of chickpea flour depends on the kind of chickpea used to ground. One can use either raw or roasted chickpeas. Roasted chickpea flour is more characterized; while raw flour has a slightly bitter taste. Also known as besan, it is used in gravies, batters, etc. Gram flour contains high quantity of carbohydrate and no gluten. However, compared to other flours, gram flour is high in protein content. It is also quite popular in Italian and French cuisines.