SPM Bombay Rava is most likely a type of semolina made from durum wheat, similar to Sooji or Rava.

Made from Durum Wheat: Durum wheat is high in gluten, so SPM Bombay Rava wouldn’t be suitable for gluten-free diets.

• Coarse Texture: Similar to Sooji or Rava, Bombay Rava likely has a coarse texture compared to wheat flour, resulting in a different mouthfeel in cooked dishes.
• Quick Cooking: Being a type of semolina, Bombay Rava likely cooks quickly compared to other grains.
• Potential Uses: Due to the lack of specific information about “Bombay Rava,” we can assume it shares common uses with regular Sooji or Rava:
  • Upma: A popular South Indian breakfast dish made with semolina, vegetables, and spices.
  • Savory Porridge: Bombay Rava can likely be cooked into a savory porridge with vegetables and broth.
  • Thickeners: The coarse texture might make it useful for thickening soups, stews, and gravies.
  • Indian Snacks: It could be used in fritters and savory pancakes like pakoras and cheelas.