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.

Ingredients:

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 

Method:

• 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.

Note:

• 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.