If you are looking at a North Indian recipe calling for 'Sooji' and wondering what to buy in a Telugu-speaking state like Andhra Pradesh or Telangana, you need to know its local name.
Do not confuse 'Bombay Rava' with 'Bansi Rava'. Bombay Rava (Sooji) is white and fine, used for smooth Upma. Bansi Rava is darker, thicker, and coarser, made from a different type of wheat.
Sooji (सूजी) is called Bombay Rava (బొంబాయి రవ్వ) or simply Upma Rava (ఉప్మా రవ్వ) in Telugu.
In English, it is called Semolina.
Sooji / Bombay Rava is not a separate grain. It is actually the coarse, purified wheat middlings of durum wheat. It is made by crushing wheat grains into tiny granules, which is why it has a slightly grainy texture compared to smooth wheat flour (Atta).
Idli Rava is completely different from Sooji. While Sooji is made from wheat, Idli Rava is made from coarsely ground **parboiled rice**, and is used exclusively to make idlis.
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