Best Videos showing how to make south indian foods,such as idli,dosa,vada,sambar,rasam,briyani,bonda,thayir saadam,kulambu,keerai
Monday
RAVA DOSA
south indian foods :how to make indian recipes (part 3)
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How to make RAVA DOSA (RAVAI DOSAI)
lokloke7777 (3 hours ago) hai i tried it it was not crispy and could
u just help me out with the amout of water that should be added, and consistncy
of the? batter
chinnu
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maqchan (2 days ago) this? is amazing man... thanx for the chef.. and
thx for the video..
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malsiachi (5 days ago) ur problem may already b solved.but i tried this
recipe today and had the same problem first 2 tries.third time,rubbed
oil with a paper towel on the pan and poured the thin batter (make sure
its not too thick or else? it wont come right) with a ladle starting from
outside in. kept the flame on high. spread some oil on top with a brush/spatula.
did not try to flip it until the edges started crisping. that's the trick.
it came off easily when i let it cook long enough. came out excellent!
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xxsaradominlightxx (1 week ago) dude u? talk so much cut that out main,
and get 2 the point!
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naveenvvg (2 weeks ago) Thank You so much.? I will ask my mom to prepare
this.
LongHornist (2 weeks ago) Show Hide 0 Marked as spam Reply I'll tell my
mom to cook it? at home.
Seems very nice and crispy.
Thanks vahchef.
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ilsan0 (3 weeks ago) VKM, are you new to cooking. Everything is mentioned
there mate! dont expect to get this right the first time. you have to
give it a few? tries.. Keep going man!
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vkm75 (1 month ago) I just tried ur recipe.. if u had mentioned the amout
of cups of rava to amount of water to be? added, it would have helped
me better. i could not get any shape... and also pls mention the flame
(high,,medium or low) .... i m disappointed. pls help me
south indian recipes video tutoirials. We have given here many delicious south Indian recipes from all over India. If you are looking for a particular type of Indian food,
Indian food is varied and distinct to the state and culture. It is amazing to notice how people accustom to the environment and climate conditions and adopt foods either by the local produce or suiting the climate. The quantity of tamarind used in the South per day could amount to the month’s utilization in the North. Spices, condiments and vegetables vary per state. With transport facilities and a seamless geography, people are nowadays transforming their cuisines into much variety. A Gujarati is equally found of rajma-chawal as a Punjabi adopts a oondhiyu.
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