Notes And Tips:
- I used whole wheat flour instead of maida/All purpose
- I also experimented adding some bajra flour (pearl millet flour/kambu). I think this resulted in the darker color of my dosais, but the taste was amazing
- The batter should be as thin as possible
- Rava dosai needs to be cooked on fairly high heat, and on only one side. There is no need to flip it and cook on both sides
Here are the video links. I would welcome feedback on the video presentation.
Rava Dosai 1: https://youtu.be/Ds0oldqIeNE
Rava Dosai 2: https://youtu.be/ixASWLySplY
My rava dosai batter could have been thinner, which would have resulted in flakier restaurant style rava dosa. But my hubby had no complaints, and gobbled them up. There's always next time!