Rava Kurdai Machine
Rava Kurdai unique texture and flavor

Machines

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Machines Details

Specifications of single nozzle:

  • Production- 500-700 pcs (6-8 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 0.5 hp
  • Size (inches) - 20x30x26
  • Machine Weight - 38 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Specifications of four nozzle:

  • Production- 1800-2000 pcs (20-22 Kg/hour)
  • Supply- 1 phase supply (domestic supply 230V AC)
  • Power- 1 hp
  • Size (inches) - 30x30x26
  • Machine Weight - 75 Kg
  • Material - Food grade Stainless steel 304 (SS304)
  • Warranty - 1 Year
  • Snack Items - Chhakli, Murukku, Kurdai, Iddiyappam, Sticks all kinds of round and straight extruded snacks on one machine.
  • Delivery- Domestic and International

Introduction

Experience the exquisite delight of Rava Kurdai, a traditional Indian snack that boasts a unique texture and flavor. Crafted from fine rava (semolina), this crispy treat is a labor of love that's worth every moment invested. Follow these simple steps to create your own batch of these mouthwatering delicacies.

Ingredients

  • 1 kg Fine Rava / Sooji
  • Water
  • Salt to taste
  • Oil

Instructions

  1. Take the fine rava in a pot and add enough water to thoroughly soak all the rava.
  2. Allow the mixture to settle for about 2 minutes, letting the rava rest at the bottom of the pot.
  3. Gently drain the water that is floating above the rava, being careful not to disturb the settled rava.
  4. Repeat this rinsing process 2-3 times until any impurities are removed. Alternatively, you can use a sooji strainer to drain the water.
  5. Add enough water to submerge all the rava completely. Cover the pot and let the rava soak in the water for 2 days.
  6. If you started soaking in the morning, drain the floating water every evening and replace it with fresh water.
  7. On the third morning, drain the excess floating water and replace it with fresh water once more.
  8. Add a piece of alum to the mixture and let it sit for about an hour. This will help remove any remaining impurities and enhance the color of the kurdai.
  9. After an hour, drain the excess water. When thick water begins to flow out, remove the piece of alum. Your kurdai mixture is now ready.
  10. In a large pot with a thick bottom, add water equivalent to the quantity of the mixture. Also, add salt to taste and 1 tablespoon of oil. Bring the water to a boil.
  11. Once the water is boiling, reduce the heat to medium. Take out about a glassful of water and set it aside.
  12. With one hand holding a rolling pin and the other pouring the mixture, stir the kurdai mixture into the boiling water. Use the rolling pin to stir continuously, preventing lumps from forming.
  13. Add the mixture gradually, stirring quickly to avoid lumps. The mixture will thicken as it cooks.
  14. Stir continuously until the kurdai mixture is cooked and no lumps remain. If the mixture becomes too thick, add the reserved water set aside earlier.
  15. Once the mixture is cooked, remove the rolling pin. Dip your hand in hot water and remove any kurdai stuck to the rolling pin.
  16. Place the pot on a skillet or tawa over low heat. Cover the pot with a lid and steam the kurdai for about 10 minutes.
  17. After 8 minutes, remove the lid and mix the kurdai well.
  18. Grease a chakali mold with oil and place a medium shev mold inside it. Fill the mold with the kurdai mixture.
  19. Grease a wooden base or use a plastic sheet and roll the kurdai mixture on it. Transfer the rolled kurdai to a sunny spot for drying.
  20. Let the kurdai dry under the sun for a day. The next day, flip it over and dry the other side for another day.
  21. Once the kurdai is completely dry, store it in an airtight container in a cool and dry place. It has a shelf life of about a year.
 

Conclusion

In conclusion, the CBROZ cutting-edge Rava Kurdai Machine heralds a significant leap in your production capabilities, poised to multiply your production rate manifold compared to manual Rava Kurdai preparation. Its remarkable automation and advanced technology not only promise enhanced productivity but also ensure consistency and precision in Rava Kurdai production. By incorporating the CBROZ machine into your business, we position you 10 steps ahead of the competition in the industry, ready to achieve unprecedented levels of success and competitiveness in delivering delicious Rava Kurdai to your customers.