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Venkatesh Bhat makes Rava Dosa & Kaara Puthina Chutney | rava dosa restaurant style | pudina chutney - YouTube
Channel: Venkatesh Bhat's Idhayam Thotta Samayal
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Hello and welcome to Venkatesh Bhat鈥檚 Idhayam Thotta Samayal.
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Today we鈥檙e looking at another heavily requested fantastic dish.
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It is very easy, but the conundrum is achieving hotel style taste at home.
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It is a very simple technique and further, this dish relies heavily on precise measurements.
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So, it is very easy to achieve hotel style taste at home. Fantastic Onion Rava Dosa!
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I鈥檓 going to use onion and prepare Rava dosa. If you wish, you may skip onion and prepare plain Rava dosa.
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Even that will turn out good.
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Speaking of Rava Dosa, In Durga lunch home,
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Evening timings were from 6 p.m. to 11 p.m. It was a very small restaurant and could accommodate only around 50 people.
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Teynampet Signal was at the end of Pondy Bazar. Durga lunch home was situated in that vicinity.
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It ran for around 30-35 years, after being started by my grandfather, passed on to my father and then to me.
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After which, I came out of that business.
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So, in those 6-7 years I was actively involved in the hotel after studying hotel management.
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At that time, Naidu Hall was a very popular place. The owners used to order 25-30 Rava Dosas on every working day as parcel.
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That is how intense the fame of Onion Rava dosa and onion chutney was.
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Before this, I had demonstrated onion chutney and coconut chutney in a previous episode.
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Onion Rava Dosa is the perfect companion to those chutneys.
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So, I will teach you how to make that Onion Rava Dosa today.
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Now, I鈥檓 going to use this bowl for all my measurements. You may also use any type of measuring vessel.
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But, make sure to take all other ingredients with respect to the same vessel.
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1 bowl of Plain Upma Rava/Sooji.
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Here I have Rice flour.
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戮 bowl of Rice flour.
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From the 1 bowl of Rava you鈥檝e added, take a handful of Rava and keep it aside.
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Add the rice flour (戮 cup)
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Now take 戮 bowl of Maida and add it.
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Let the handful of Rava stay aside.
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Add required salt for the batter.
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1 tsp of sugar.
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A handful of chopped cashew nuts.
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1 tsp of Jeera.
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1 tsp of pepper.
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Some finely chopped ginger.
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Finely chopped green chillies.
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Finely chopped curry leaves.
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Add all of these and use a whisk to beat them all together using some water.
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Take the measuring bowl that we previously used,
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And pour 4 bowls/cups of water.
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To recap, 1 cup Rava, 戮 cup Maida, 戮 cup Rice flour and 4 cups of water along with other ingredients.
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Before pouring the batter on the tawa,
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another cup of water and this handful of Rava from earlier have to be added.
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So now after adding water, mix until all ingredients are mixed well.
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Beat well using a whisk so that lumps aren鈥檛 formed and everything mixes well.
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After beating it, keep it aside and let it rest for half an hour.
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In that half an hour, all the ingredients will gel together and form a thick paste.
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Rava has a quality of expanding to 4 times its mass when in contact with water.
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So, if you consume this much Upma, it will expand to this much inside you.
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So, if we let this Rava rest for 30 minutes, it will expand and get thicker because of the water.
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The reason for adding Rava again at the end, is because the rough texture of it complements
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the soft Rava from the batter well. It will give a hotel-like taste. This is very important and we are going to add it at the end.
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While the batter rests for 30 minutes, let us look at fantastic spicy Pudina chutney which is a really good combo.
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Let me teach you how to prepare it.
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Light the stove and heat a pan.
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To it, add 3 spoons of oil.
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Some Jeera.
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A handful of Chana dal.
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A handful of Urad dal.
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A handful of small onions.
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陆 a handful of peeled garlic cloves.
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4 slit green chillies.
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Let all the ingredients roast well.
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This chutney shouldn鈥檛 be too watery when served, it should be slightly thick.
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If the chutney is too watery, then the Rava dosa will feel soft.
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So, to make it thick, we鈥檙e adding chana dal and urad dal. Otherwise they鈥檙e not required.
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But the addition of these two, will enhance the crispiness of Rava dosa when eaten together.
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Cook until all the ingredients turn golden brown.
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They have fried to a golden brown colour. At this stage, add 1 陆 chopped tomatoes.
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Let it cook well. The more it cooks, the better it鈥檒l taste. Else, it will give off a raw smell and taste.
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It has cooked well. At this stage, add 陆 spoon of turmeric powder.
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Some Hing/Asafoetida.
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Half a bunch of coriander leaves.
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One full handful of Pudina leaves.
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Cook it well.
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As soon as you add the leaves, they will shrink. Cook until the raw smell goes away.
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It has cooked well with the other ingredients.
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At this stage, add 2 tbsp of Tamarind water. (50g of tamarind soaked in hot water and squeezed)
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Cook until raw smell goes away.
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Pudina, onion and tamarind are the best of friends because their combination is incredible.
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Mix well and turn off the gas.
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Add 1 half of grated coconut.
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Add required salt for chutney.
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Mix well. (Gas should be off)
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It is best if consumed on the same day. Else, store it in the fridge and use it the next day.
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because it contains fresh coconut and small onions so it may turn rancid soon.
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So do not store it for more than 2 days.
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If you prepare it today, finish it today or else max by tomorrow afternoon.
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After mixing it like so, let it cool down. It has to be ground to a fine paste using a mixer.
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Fantastic Khara Pudina Chutney is ready!
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Now, let鈥檚 prepare a simple seasoning for this chutney.
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Heat a pan and add 1 spoon of oil.
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4 round red chillies.
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As it roasts lightly, add 陆 spoon of mustard.
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Then add 陆 tsp of urad dal.
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Roast until it turns golden brown.
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It has turned golden brown, turn off the gas and add some curry leaves.
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Toss it briefly and add on top of the chutney.
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Matter over! Fantastic Spicy Pudina chutney is ready!
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This is onion Rava Dosa鈥檚 best friend.
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Now let me teach you how to prepare Onion Rava Dosa.
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Chop an onion as fine as possible.
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It will roast well only if it鈥檚 small in size.
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Now, heat a pan. (I鈥檓 using nonstick pan. You may use a regular pan, no problem. The taste isn鈥檛 dependent on that)
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Now, we have the batter which has rested for 30 mins. It has turned thick.
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This is the result of all the ingredients we added earlier.
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Now we need to add the handful of Rava which we kept aside earlier, Hing and some more water.
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Add 陆 spoon of Hing.
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Handful of Rava.
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Mix it.
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After mixing it, add 1 cup (previously used cup) of water.
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So, in total, we鈥檝e added 5 cups of water. Use the same cup you used for other measurements.
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This is the required consistency for Rava Dosa batter.
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Now we鈥檙e ready to prepare the Dosa.
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Make sure the pan is heated.
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Spread some oil across the surface. It will roast well if there is more oil.
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Take a handful of chopped onions and sprinkle all over the surface.
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Let it roast slightly in the oil.
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Mix well before pouring it since some ingredients will have settled at the bottom. (This applies to any dosa batter)
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If you know how to pour it using a tumbler, super, go ahead. Else I will tell you how to pour it using a ladle.
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Take a ladle of batter and pour it all around the corners and make your way to the center.
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There will be holes in between, it will be very aesthetic and good.
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We have to cook only one side on slow flame. Since the flame is slow, it will roast well.
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We have added a tsp of sugar in the batter earlier for the purpose of colour since it will caramelize
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And give a roasted gold colour. If you cook it directly and immediately in high flame,
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The dosa will be soft and will be burnt on the underside.
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So, roast it on slow flame till you see crispy bits on top.
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Now add ghee/oil on top. Add it in excess, only then will it roast well.
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Let it roast more.
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Suppose you want to add Molaga Podi (Gunpowder) to Onion Rava Dosa, you may do so at this stage.
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After it changes colour, fold it and it will be really good.
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In T. Nagar near Pondy Bazar side, next to Brilliant tutorials, there was a dosa stall.
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The Podi Rava Dosa there was the best I ever had. It was fantastic!
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Their speciality is, they add a ghee-oil mixture (less ghee, more oil) on top and sprinkle this much Podi on top.
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After 2 minutes, the Dosa was folded and served. The flavour was unbelievable!
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So if you want to add Podi, you may add it at this stage.
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Let it turn golden brown, then I鈥檒l tell you how to fold it.
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Observe, it has started turning brown. At this stage, fold it this way, strike the middle and fold it again.
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Plate the Rava dosa and add some Pudina chutney in a bowl.
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Sprinkle some onion on top.
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Fantastic Hotel style Onion Rava Dosa and Khara Pudina chutney!
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This is Venkatesh Bhat鈥檚 Idhayam Thotta Samayal! Hotel style Rava dosa in your home, daily!
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