Add rava, rice flour, all-purpose flour, salt, ginger, green chilies, coriander leaves, curry leaves to a bowl.

Next add cumin, crushed pepper, onions and yogurt (optional).

Pour 2½ cups water and begin to make the batter. Add more water and bring it to a runny consistency.

Taste the batter and add more salt if needed. Rest the batter for 20 mins.

Heat dosa pan on a medium high heat. If using cast iron pan, then drizzle few drops of oil over the pan and spread it well with a sliced onion or kitchen tissue or cloth. Wipe off the excess oil & let it heat.

While the pan heats, stir the batter well. Ensure it is very runny and is pourable. At this stage you can add more water to bring to the desired consistency.

When the pan is hot enough, stir the batter very well and begin to pour it from the edges across the pan in a circular motion.

Then fill up the gaps if any by pouring more batter.

Reduce the flame to low. Pour 1 tsp oil across the edges and a little over the rava dosa.

When it is done cooking, it will begin to peel off the edges on its own. Do not pull the dosas forcibly.

If you make very very thin (paper thin dosas) then you don't need to cook on the other side.

When the rava dosa base becomes crisp & golden, remove it to a serving plate.

Optionally If the rava dosa has browned at the bottom but still moist on top, then you can also flip and toast the dosa on the other side. And back again.

Ensure the pan is hot again.

Stir the batter well before pouring the batter every time. If needed add more water to bring it to consistency.

It is best served hot as it turns soft when it cools down. Serve with any chutney.