your atta mav dosai, we call karacha maav dosai. basically all purpose flour mixed in water (moi adds a wee bit butter milk for sourness), + jeera.
mummy used to call it maida maa dosai.
it is a quick sub for a dosai, and a mood satisfying one.
i always like it a little leathery, for the next day, also thoroughly blackened
btw what is raagi dosai? new to me????
actually i am not much an adventurer when it comes to dosai. just the traditional one, with occassional masala. usually chutney & sambhar or molagapodi is suffice.
the one occassion i ventured from the straight and narrow path, was to have a morsel of chettinad dosai - plain dosai with oodles of molagapodi
now if you come to adai... my favourite.
i will take adai any day over dosai - adai with sambhar, thilimbina buttermilk + green chillies + salt, vellam, lemon pickul + sugar.
could not understand the craze in chennai of adai+avial though!
love rava dosai. mrs K makes it good. rava dosai, you should not vaarkufy, but we have to take the watery batter in a tumbler and veesufy; then add oil, and spread with onions and green chillies. and murugfy .... then eatify hahaha