Ingredients:

• 1 cup fine semolina (rava)
• 1/2 cup rice flour
• 1/4 cup all-purpose flour (maida) - optional, but it adds crispness
• 1/4 cup yogurt
• 2-3 cups water (adjust as needed)
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon black peppercorns, crushed
• A pinch of asafoetida (hing)
• 1 green chili, finely chopped (adjust to your spice preference)
• 1/2 inch piece of ginger, grated
• A few curry leaves, finely chopped
• Fresh cilantro leaves, chopped
• Salt to taste
• Vegetable oil for cooking dosas

Instructions:

1. In a mixing bowl, combine the fine semolina, rice flour, and all-purpose flour (if using).

2. Add yogurt, cumin seeds, mustard seeds, black peppercorns, asafoetida, green chili, grated ginger, and chopped curry leaves to the bowl.

3. Add salt to taste and start by adding 2 cups of water. Mix everything together to form a smooth and slightly runny batter. The batter should have a pouring consistency, similar to buttermilk. If it's too thick, add more water as needed to achieve the right consistency.

4. Let the batter rest for about 15-20 minutes. During this time, the semolina will absorb some of the moisture, and the batter will thicken slightly. Adjust the consistency with more water if necessary.

5. Heat a non-stick or cast-iron griddle (tava) over medium-high heat. It should be hot but not smoking.

6. Pour a ladleful of the Rava Dosa batter onto the center of the hot griddle.

7. Quickly spread the batter in a circular motion to make a thin, round dosa. Drizzle a little vegetable oil along the edges of the dosa.

8. Cook the dosa until the edges start to lift and the bottom is golden and crisp.

9. Flip the dosa and cook the other side until it's lightly browned.

10. Remove the Rava Dosa from the griddle and serve hot with your choice of chutney or sambar.

Rava Dosa is known for its crispy texture and quick preparation. Enjoy it as a delightful South Indian breakfast or snack!