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RAVA DOSA & POTATO SENAGAPINDI BESAN CURRY

Feb-18-2016
Sujatha Ratnala
10 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Andhra Pradesh
  • Roasting
  • Whisking
  • Steaming
  • Breakfast and Brunch

Ingredients Serving: 4

  1. Rice Flour - 4 glass
  2. Maida - 2 glasses
  3. Sooji Rava - 1 glass
  4. Jeera - 2 tsp
  5. oil
  6. Salt to taste
  7. Finely chopped onions and green chillies
  8. Large Cast iron girdle (tawa) and steel sataram (sharp shovel spatula)
  9. For the potato curry-
  10. 1 Big Potato
  11. 2 onions
  12. Besan flour 4 sps
  13. Seasoning

Instructions

  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.

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