Ingredients

• ¾ cup fine rava/sooji/semolina
• ¼ cup maida/all purpose flour
• ¼ cup rice flour
• ½ tsp jeera cumin seeds
• 2 to 3 finely chopped green chillies
• 2 TBSP chopped cilantro /coriander leaves
• ½ tsp salt or salt to taste
• 2½ to 3 cups of water
• For making onion rava dosa:
• chopped onion
• Also we need:
• Skillet
• Oil to make dosa

Instructions

1. Mix all the flours along with salt and jeera.
2. Then add chillies, cilantro and water ( only 2 ½ cups first ). Mix well so that there are no lumps.
3. Keep it aside for 30 to 45 minutes
4. Then grease and heat the tava/skillet on medium heat.
5. Once the skillet is hot, smear some oil again.
6. Take a ladle of batter (mix the batter each time you make a dosa), and simply spread it all over the tava.
7. Put some oil on it and cover it. Let it cook for 1 ½ to 2 minutes - This is very important, it has cook slowly in order to become a crispy dosa.
8. Flip the dosa and let it cook for another minute. Then remove it from the skillet.
9. Continue the procedure with remaining batter.
10. Every time you make a dosa, remember to mix the batter and grease the skillet.

1. Grease the skillet and sprinkle cut onion on the hot tava.
2. Spread the batter all over the onions.
3. Put some oil, cover it, and let it cook for 1½ to 2 minutes.
4. Flip it over and let it cook.
5. With just one batter we have both onion and plain rava dosa ready.
6. Serve this with Tomato Onion Chutney.

Notes