Preparations:

Take a mixing bowl. Add semolina, rice flour and maida to the mixing bowl and mix well. Add black pepper powder, chopped green chili, chopped ginger and chopped curry leaves. Mix all well. Add water little by little and make a thin batter without any lumps. Add salt and mix well.

Note: After preparing, say two dosas the batter will become thick. At that time add some more water to make the batter thin. Simultaneously check the salt and add if required.

Method:

Heat a flat griddle. Mix the batter with a ladle well. When the griddle is hot take a ladle full of batter and start pouring it from one edge of the griddle. Do not spread the batter as you do in case of a regular dosa. Pour in circular motion and fill the gaps to get round & even dosa. Pour 3 to 4 tsps of oil all along and on the dosa. Sprinkle some chopped onions and chopped coriander leaves on the dosa. Spread with a flat ladle so that the oil evenly coats the entire dosa. Similarly the onions and coriander will stick to the dosa. When the dosa is golden at the bottom, turn it. Fry the other side also for some time so that the dosa will be crisp. When the dosa is fried well turn it and place some Potato curry in the centre. Fold the dosa around the curry into a roll and serve hot with ginger chutney. You can even fold the dosa around the curry in a triangular shape. Use your imagination and fold it decoratively so that the dosa will look attractive to serve.

Points to Remember:

Unlike regular dosa, ravva dosa batter does not have the desired stickiness. In a regular dosa the black gram brings the stickiness and here in ravva dosa maida brings the stickiness. The stickiness of maida is less when compared to the stickiness of black gram. So it is difficult to spread the batter of a ravva dosa on a griddle with a ladle unlike the regular dosa.

The batter has to be thin in consistency to get crisp dosa. While using the batter to make dosas, the batter becomes thick — so add water in between to get the right consistency. When water is added it is advisable to add required salt also to bring taste. So the water measurement given in the recipe is approximate only. Add water as required.

Make sure there are no lumps in the batter.

Before starting to pour batter on the griddle make sure it is sufficiently hot. Pour the batter with a ladle evenly and fast. Batter shrinks and sticks to the hot griddle. Never expect to spread the dosa in a perfect round. As the batter shrinks on contact with the hot griddle, the shape also gets disturbed. Fill the gaps to get even dosa.

Ravva dosa requires more oil for frying. So be generous in adding 3 to 4 tsps of oil per dosa. Then the dosa will easily come out of the griddle and will be crispy too.

Initially one or two dosas will come out of shape and get stuck to the laddle. But do not worry. As we