Method

Make and rest the batter: Combine semolina, rice flour, all-purpose flour, yogurt, green chilli, ginger, cumin seeds, pepper, curry leaves, coriander, and salt in a large bowl. Gradually add 500 ml water, whisking to a thin, watery batter — much thinner than pancake batter. The batter should be pourable from a height. Rest for 15-20 minutes (the semolina absorbs water and softens). The rested batter will be slightly thicker — add more water to maintain a thin consistency.
About 15 min
Tip: The batter must be thin enough to spread on its own by tilting the pan. Thick batter makes dense dosas, not lacey ones.
Cook: Heat a tawa or non-stick pan over high heat until very hot — test by sprinkling water droplets, which should instantly evaporate. Drizzle ½ tsp oil. Pour a ladle of batter from a height of about 10cm in a circular motion — pour from the outside inwards to create a large circle, but do not spread with a ladle (unlike regular dosa). The holes and gaps are desired. Drizzle oil around the edges and a few drops on top. Cook on medium-high for 3-4 minutes until the edges are golden and crisping up. The dosa should release itself. Fold and serve immediately.
About 20 min
Tip: Never pour rava dosa batter as a stream to the centre and then try to spread — pour in thin circles from the edge inward and let gravity do the spreading.

Nutrition per serving (estimate)

Contains: gluten