The typical rava dosa recipe makes the dosas very thin and crisp, but this recipe, keeps them a little thicker and fuller to taste. This recipe doesn't use maida or rice flour to bind the batter, instead uses gram flour, or besan, giving it a much softer texture than a traditional rava dosa. In comparison to the traditional recipe, this also uses curd to give it a slight sour after taste (similar to a fermented dosa batter).
Rava Dosa, is an instant dosa that doesn't need any fermenting, and hence is a much quicker fix than the fermented-batter dosa.
The batter is spread onto a hot pan; by pouring it over the pan. (Unlike other dosas where a ladle is used to spread it on the pan) It's cooked until it becomes crispy, and served along with chutney.