Wash and soak the samba wheat rava and urad dal in water for 3 hours.

Drain the excess water and grind this into a smooth paste.

Transfer it to a bowl.

Add little water to adjust the consistency.

Add salt and mix well with hands.

Let this batter ferment for 4 hours.

If the weather is too hot, 2 hours of fermentation is fine.

Heat a dosa pan and pour 1 ladle full of the samba wheat rava dosa batter.

Spread into a thin dosa.

Drizzle little oil on the sides.

Let this cook on one side.

Once done, flip the dosa.

Let this cook for few seconds.

Take it out from the pan.

Repeat the same for the rest of the batter.

Crispy sambar rava dosa pairs well with any chutney.