Rava Dosai

Rice flour - 1 cup
Rava or suji - 1/2 cup
All purpose flour - 1 cup
Salt to taste

For Seasoning:
Mustard seeds- ¼ tsp
Green chillie - 1 or 2 (chopped finely)
Pepper - a few
Cummin Seeds - 1 tsp
Curry leaves - a few (chopped finely)
Ginger - a small piece (chopped finely)
Coriander leaves - a few (chopped finely)
Onion - 1 chopped finely
1 tbsp yogurt
Oil and ghee

Mix the rice flour, maida and rava together with the seasonings and add water and salt to it. The batter should be watery and flowing. Keep the batter aside for 1/2 hour.

The batter slightly thickens as some of the water is absorbed. Before making dosa, add another 3/4th cup of water to the batter. The consistency should be thinner than the dosa batter. If the batter becomes thick after making few dosas add little water to it.

Heat the tawa (the tawa should be very hot while you are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil and ¼ tsp of ghee on the sides. When it becomes golden brown turn it over.

Can be eaten just like that or with all kinds of chutneys, pickles, or sambar.