Ravva Dosa - రవ్వ దోస - Indian Andhra Telugu Breakfast Recipes - గాయత్రి వంటిల్లు


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Cooking Simplified is Fun @ GayatriVantillu

Gayatri Vantillu | గాయత్రి వంటిల్లు | YouTube India Top Chef 2014





Recipe Text


    Makes: 6 Dosas

    Ingredients:

    • Semolina – 1/2Cup (90gms)
    • Rice Flour – 1/2Cup (70gms)
    • Maida – 1/4Cup (35gms)
    • Green Chili – 1
    • Ginger – Small Piece
    • Black Pepper Powder – 1/4tsp
    • Curry Leaves – Few
    • Salt - To Taste
    • Onion – 1(80gms)
    • Chopped Coriander Leaves – 2Tbsps
    • Water – To Make Batter (Approx. 500ml)
    • Oil - For Frying Dosas
    • Potato Curry as An Accompaniment
    • Ginger Chutney As An Accompaniment

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


    Preparations:

    Wash green chili and finely chop it. Wash ginger and cut it into small pieces. Wash curry leaves and pat dry with a kitchen towel to remove moisture. Then finely chop the curry leaves. Peel the skin of onion and finely chop it into pieces.

     Method:

    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.

    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 observe that batter spreads on the griddle unevenly with so many holes. To get round shaped dosa, fill the gaps with batter.  Pour 2tsps of oil all around the edge of dosa and pour 2tsps of oil 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 dosa on the other side also for some time so that it becomes 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. When this dosa is served with potato curry and chutney then it becomes ravva masala dosa and if the dosa is just served with chutney then it is ravva dosa. You can even fold the dosa around the curry in a triangular shape. Make dosa and place potato curry in the centre of dosa. Fold a third of the dosa from one side over the curry and then fold a third of the dosa from the other side and fold the remaining third of the dosa to form a parcel shaped dosa. 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 salt also accordingly to bring the taste. So the water measurement given in the recipe is approximate only. Add more water if required. 

    Make sure there are no lumps in the batter.

    Before starting to spread batter on the griddle make sure it is sufficiently hot.

    Remember to mix the batter once with ladle before pouring it on the griddle---if not mixed semolina would fall on to the griddle as a lump.  

    Spread the batter with a ladle evenly and fast. The batter shrinks and sticks to the hot griddle with lots of holes. Never expect to spread the dosa in a perfect round. As the batter shrinks when it comes in contact with the hot griddle, the shape also gets disturbed. Fill the gaps to get evenly spread 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. 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.

    Present the dosa attractively and serve hot with potato curry and ginger chutney.

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