Rava dosa (((Tamil: ரவா தோசை))), also called Ravvattu (Telugu

Telugu language

Telugu is a Central Dravidian language primarily spoken in the state of Andhra Pradesh, India, where it is an official language. It is also spoken in the neighbouring states of Chattisgarh, Karnataka, Maharashtra, Orissa and Tamil Nadu...

: రవ్వట్టు) is an India

India

India , officially the Republic of India , is a country in South Asia. It is the seventh-largest country by geographical area, the second-most populous country with over 1.2 billion people, and the most populous democracy in the world...

n crepe

Crêpe

A crêpe or crepe , is a type of very thin pancake, usually made from wheat flour or buckwheat flour . The word is of French origin, deriving from the Latin crispa, meaning "curled". While crêpes originate from Brittany, a region in the northwest of France, their consumption is widespread in France...

 of South India

South India

South India is the area encompassing India's states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as the union territories of Lakshadweep and Pondicherry, occupying 19.31% of India's area...

. It is a derivative of the popular Dosa

Dosa

Dosa or Dhosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu, as well as being popular in Sri Lanka...

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Ingredients

It is made with rava, especially Bombay rava

Bombay rava

Bombay Rava or Ravva, is a wheat product and a form of semolina or Rava. Rava is made by grinding husked wheat and is used extensively in south Indian cuisine, such in Andhra Pradesh, Karnataka and Tamilnadu, to make Rava dosa, Rava idli, upma, khichdis, and also sweets like Rava Ladoo and Rava...

 ('ravva' in Telugu, 'rave' in Kannada, 'ravai' in Tamil) or semolina

Semolina

Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...

, which doesn't need fermentation

Fermentation (food)

Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...

 and is usually considered a fast tiffin

Tiffin

Tiffin is lunch, or any light meal. It originated in British India, and is today found primarily in Indian English. The word originated when Indian custom superseded the British practice of an afternoon tea, leading to a new word for the afternoon meal. It is derived from the obsolete English slang...

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Preparation

The batter is spread onto a hot pan; by pouring it over the pan. (Unlike other dosas where a ladle is used.) It's heated until it becomes crispy. Then, it is removed and served along with chutney

Chutney

Chutney is a a condiment used in South Asian cuisine that usually contains a spice and vegetable mix.Chutneys are wet or dry, having a coarse to fine texture. The Anglo-Indian loan word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. At least several...

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