My mom makes a different variety of Rava Idli where she grinds the soaked urad daal and ferments it but instead of adding rice or idli rava, she adds roasted semolina right before steaming idlies. I made dosas with the same batter.
7. Drizzle oil as needed. Cover and let it cook till crisp.
2. When you add roasted rava to the batter, some lumps may form. Use a whisk or a fork to break the lumps and make a uniform batter before proceeding.
*3. I like to keep the daal - rava proportion to 1:1 but you can also use it as 1:2. So for 1 cup dry urad daal, use 2 cups roasted rava.