RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY | How to make RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY

By Sujatha Ratnala  |  18th Feb 2016  |  
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  • RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY, How to make RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY
RAVA DOSA & POTATO SENAGAPINDI BESAN CURRYby Sujatha Ratnala
  • Prep Time

    10

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

103

0





About RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY Recipe

Every trip to my in-laws place in Srikakulam is incomplete without enjoying Rava dosa for breakfast. With 2 – 3 massive iron girdles in her AkshayaPatra kitchen, my doting MIL prepares endless dosas to satiate her complete family and all her grandchildren. The ritual goes on upto 2 hours at times and we then take turns and learn the skill. Once the trick is mastered, a very simple and yummy dosa recipe which can be prepared almost instantly with no requirement for grinding.

RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY

Ingredients to make RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY

  • Rice flour - 4 glass
  • maida - 2 glasses
  • sooji Rava - 1 glass
  • jeera - 2 tsp
  • oil
  • salt to taste
  • Finely chopped onions and green chillies
  • Large Cast iron girdle (tawa) and steel sataram (sharp shovel spatula)
  • For the potato curry-
  • 1 Big potato
  • 2 onions
  • Besan flour 4 sps
  • Seasoning

How to make RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY

  1. In a large container, mix all the flours, salt, jeera and mix with hand to remove any lumps. It should be of dosa consistency. Refrigerate for 2 – 3 hours.
  2. Remove from the fridge. The flours tend to settle down. Stir and add water to make it of thin consistency.
  3. Heat the dosa cast iron tawa in high flame. With onion edge or cooking brush, grease it with sufficient oil. Excess oil will make the surface slippery for dosas. Test the batter consistency with a small dosa.
  4. Method for making dosas: From periphery to inside, pour the batter in rapid successions. It might take upto 3-4 ladles. The ladle should not touch the tawa and the rapid pouring should create the holes and gaps which is speciality of rava d
  5. After spreading the dosa, grease it with 2 tsp of oil with spoon or cooking brush. Loosely spread finely diced onion and chilly mixture and set it into the batter with the spoon.
  6. When the edges start raising, gently start lifting the dosa with a sharp edged steel shovel spatula (atlakada). Toss it gently the other side. Allow it to cook for a while.
  7. Serve sesame (nuvvulu) chutney or chutney of your choice.
  8. POTATO BESAN CURRY:
  9. In a pressure pan, add 4 sp of oil. Make seasoning of mustard, jeera, 3 green chillies slit length wise, curry leaves, 2 large onion chopped length wise.
  10. Add 1 potato cut into small size cubes, 4 spoons of besan (senagapindi), turmeric, salt, ½ tsp chilli powder and pinch of garam masala. Toss it for a minute so that the besan is evenly spread. Add around 2 glasses of water and evenly mix.

My Tip:

A seasoned and used, greased tawa works best for dosas. Griddles upto 13 inch are available in Andhra and Bangalore. New taws tend to be sticky. After use, clean it with water only. b) After a while the batter tends to get thicker. Dilute it with required amount of water

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