Friday, April 22, 2011

Ravva Bakshaalu

This Ravva Bakshaalu was known to be from one of my friend Swapna.She gave me this item as a prasadam on her 9th Thursday Udyapanam to Sri Shiridi Sai Baba.It is first time ,I came to know about this recipe and was waiting for the day to try.So I tried this item yesterday .I offered the Semiya Kesari &; Ravva Bakshaalu for the Naivedyam.Here goes the recipe.


For the Dough

  • Wheat flour/Godhuma Pindi-3cups
  • Salt-1/2 tbsp
  • Oil- 1/4cup
  • Water to make a dough
For Stuffing:
  • Sooji/Bombay Ravva-2 1/2 cups
  • Salt-1tbsp
  • Water-3 cups or add 1 more cup depends on consistency
  • Oil-1/2 tbsp
  • Green chillies-2 no chopped
  • Ginger-1/2 " chopped
  • Cumin seeds-1/2 tsp
  • Curry leaves-few
  • Red chillipowder-1/2 tsp
  • Oil-to cook 
  • Take a bowl ,mix the wheat flour ,salt with enough water and Oil.
  • Pour little oil in to the dough and keep covering for atleast 30 minutes.
  • This makes dough very soft and pilable.
  • Now take a pan or vessel,add oil and heat it.
  • Add water,green chilies,salt,Cumin seeds,red chilipowder,ginger pieces & curry leaves.
  • Allow to boil and now simmer the gas and slowly pour the Sooji Ravva and keep on stirring with the Spoon.
  • By Stirring continuously,we can avoid to form lumps.
  • Cook till becomes closer and look likes Upma.
  • Turn off the gas and allow this mixture to cool down.Make balls from it and keep aside.
  • Mean while ,take a medium size ball from the dough and make a small circle shaped to fill the mixture.
  • Fill the ball and cover it.
  • Now apply oil and roll it like a chapathi by applying oil.
  • Roll it very carefully applying very light pressure ,if using the rolling pin.
  • Make the Chapathi by applying the oil and pressing with the palm.
  • Prepare all the Chapathis by filling the mixture.
  • Heat the Tava,cook the prepared Chapathi by adding oil .
  • Turn it and cook on both sides,Keeping the gas in a low flame.
  • Remove from the Heat and Serve it.

  • Fill the Chapathi with the enough mixture only;Cover the edges completely and roll it.
  • Observe the filing n ot to come out of the dough while rolling it and cooking on Tava too while turning.

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