Ravva Dosa - Indian Andhra Telugu Breakfast Recipes


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Recipe Text


Ingredients:

    • Semolina – 1Cup (100ml Cup)
    • Rice Flour – 1Cup (100ml Cup)
    • Maida – 1/2Cup (100ml Cup)
    • Green Chili – 1 (Chopped)
    • Ginger – Small Piece (Chopped)
    • Black Pepper Powder – 1/4tsp
    • Curry Leaves – Few (Chopped)
    • Salt to Taste
    • Onion – 1-Medium (Chopped)
    • Chopped Coriander Leaves
    • Water – To Make Batter (Approx. 500ml)
    • Oil for Frying Dosas
    • Potato Curry


    (Online Conversion utility to convert Gms to Cups & Temperatures etc)

    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 are using oil to fry these dosas the pan will be sufficiently greasy and the dosas will come out in good condition from the third dosa onwards. "Practice makes one Perfect".Present the dosa attractively and serve hot with potato curry and ginger chutney.


    Enjoy !!!!!!!!!!!!!!



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    sandhya said...

    As usual I like ur recepies very much, after a long break im browsing ur link its really mind blowing presentation on all recepies.

    The moment i have seen the snapshots of recipies my taste buds felt to taste all.Being vegeterian i can enjoy each and every recipe very well.

    Sandhya.

    September 10, 2010 6:52 PM


    Malathi said...

    Hi Gayatri garu,
    Na friend me site gurinchi chala goppaga chepte,chala sites lo idi okatile ani lite ga teesukunnanadi, kani oka sari me vantillu loki adugu pettaka vellalani anipinchatledu. meeru recipes cheppe paddati naaku baga nachindi.Me recipes anni adbhutam ga vunnai,ivanni chusaka nenu U.S vachi vonta cheyyadam marchipoyanemo anipinchindi. Thanks alot for ur wonderful site and valuable time.
    malathi.

    June 23, 2010 10:26 AM

    Uma Bagavathiraj said...

    Hi Gayathri gaaru,
    1 of my frenz suggested ur site, saying tat it was very useful wen he was away from home.. in a foreign country.
    and den.. I jus remembered typing Gayatrivantillu.com and was struck for t next 4 hrs.. its a wonderful site & very beautifully maintained for years. It was as though a distant aunt sitting next to me and explaining...

    August 29, 2010 10:51 PM

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    BloggerUma Bagavathiraj said...

    .. on hw to cook and hw not to cook..and your justifications for having the videos in telugu was awesome.. simply loved you and ur site.. my humble request is to pls continue this for yrs..am yet to try any of ur dishes.. but all ur recipes talk ur experience b4 I try.. and am so sure tat they will come out well.

    Thanx Mam..

    August 29, 2010 10:54 PM


    Haritha said...

    Gayatri garu,

    your recipes r mouth watering. The way u r presenting and explaining d preparation is making us easily understand to prepare oneself at home. i've recently started viewing ur website. i am very much impressed at your efforts in preparing d recipes and the method u r presenting them.

    Regards,
    Haritha

    September 7, 2010 10:52 PM
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