Some people love rava (or suji). I like rava, but won’t exactly die for it. Some others may kill for rava.
Now, the other day while a friend was attacking a rava dish, and insisting that it was the perfectly Tree-Tamil (Mara Tamil) thing to do, I told him that rava (wheat rava) is a relatively new entrant in the Tamil kitchen. Possibly not more than a hundred years or so old. Which explains why most of the items made with rava are stand alone. Tiffin items. Idlis, dosais and the like. Or even kesari. I am not sure if it’s new to the North Indian kitchen, but even their items are usually stand-alone.
WA tells me her grandmother will not even look fondly at rava, which further gives some strength to my logic that rava is rather new by the usual standard. Any idea anyone? A brief history of rava or suji in your kitchen?
PS – Yes, I know my dissertation is not on rava/ suji. Stop it already!