Wash eco-friendly chili and finely chop it. Wash ginger root and work into small pieces. Wash curry leaves and pat dry having a kitchen towel to get rid of moisture. Then finely chop the curry leaves. Peel your skin of onion and finely chop it into pieces.
Have a mixing bowl. Add semolina, grain flour and maida towards the mixing bowl and blend well. Add pepper powder, chopped eco-friendly chili, chopped ginger root and chopped curry leaves. Mix all well. Add water slowly and gradually making a thin batter with no protuberances. Add salt and blend well.
Note: After preparing, say two dosas the batter will end up thick. In those days then add more water to help make the batter thin. Concurrently look into the salt and add if needed.
Heat a set griddle. Mix the batter having a ladle well. Once the griddle is hot have a ladle filled with batter and begin flowing it in one fringe of the griddle. Don't spread the batter while you do in situation of the regular dosa. Pour in circular motion and realize that batter spreads around the griddle unevenly because of so many holes. To obtain round formed dosa, fill the gaps with batter. Pour 2tsps of oil all over the fringe of dosa and pour 2tsps of oil around the dosa. Sprinkle some chopped onions and chopped coriander leaves around the dosa. Spread having a flat ladle so the oil evenly jackets the whole dosa. Similarly the onions and coriander will keep to the dosa. Once the dosa is golden at the end, transform it. Fry the dosa on the other hand also for a while in order that it becomes crisp. Once the dosa is fried well transform it and put some potato curry within the center. Fold the dosa round the curry right into a roll and serve hot with ginger root chutney. If this dosa is offered with potato curry and chutney it becomes ravva masala dosa and when the dosa is simply offered with chutney then it's ravva dosa. You may also fold the dosa round the curry inside a triangular shape. Make dosa and put potato curry within the center of dosa. Fold another from the dosa in one side within the curry after which fold another from the dosa from sleep issues and fold the rest of the third from the dosa to create a parcel formed dosa. Use fantasy and fold it decoratively so the dosa will appear appealing to serve.
Suggests Remember:
Unlike regular dosa, ravva dosa batter doesn't have the preferred stickiness. Inside a regular dosa the black gram brings the stickiness and within ravva dosa maida brings the stickiness. The stickiness of maida is less in comparison to the stickiness of black gram. So it's hard to spread the batter of the ravva dosa on the griddle having a ladle unlike the standard dosa.
The batter needs to be thin in consistency to obtain crisp dosa. When using the batter to create dosas the batter becomes thick—so add water among to obtain the right consistency. When water is added you should add salt also accordingly to create the flavour. Therefore the water measurement succumbed the recipe is approximate only. Increase the water if needed.
Make certain there aren't any protuberances within the batter.
Before beginning to spread batter around the griddle make certain it's sufficiently hot.
Make sure to mix the batter once with ladle before flowing it around the griddle---otherwise mixed semolina would fall to the griddle like a lump.
Spread the batter having a ladle evenly and fast. The batter shrinks and stays with the new griddle with a lot of holes. Never be prepared to spread the dosa inside a perfect round. Because the batter shrinks if this touches the new griddle, the form also will get disturbed. Fill the gaps to obtain evenly spread dosa.
Ravva dosa requires more oil for frying. So be generous in adding three or four tsps of oil per dosa. Then your dosa will easily emerge from the griddle and will also be crispy too.
Initially a couple of dosas will emerge from shape. But don't worry. Once we are utilizing oil to fry these dosas the pan is going to be sufficiently greasy and also the dosas can come in good shape in the third dosa onwards.
Present the dosa attractively and serve hot with potato curry and ginger root chutney.
