Take unroasted fine semolina (rava), rice flour and all-purpose flour in a bowl.

Add chopped onions, finely chopped green chilies and ginger.

Next, add cumin seeds, crushed black pepper, chopped curry leaves and salt. To know more, swipe up!

Pour in water or buttermilk in the mixture. To know more, swipe up!

Whisk till the mixture is smooth and lump-free. To know more, swipe up!

Cover and let the batter rest for 20 to 30 minutes. To know more, swipe up!

Mix the batter well before preparing dosas.

To cook rava dosa, begin by spreading some oil on a tawa or skillet. To know more, swipe up!

With a ladle, pour the dosa batter. Start from the edges and move towards the center.

If there are big or small gaps, fill them lightly with the batter.

Cook the rava dosa on medium-low to medium heat.

When the top firms up and looks cooked, drizzle oil on the top and sides.

Spread the oil all over the rava dosa with a spoon.

Rava dosa will take a little longer to cook than the regular dosa.

Cook till the base is golden and crisp. The edges will also separate from the pan.

Flip and cook the other side as needed. The longer you cook, the more golden and crispy it will become.

Fold the rava dosa and get ready to serve.

Serve rava dosa hot with sambar and coconut chutney. For more recipes, visit vegrecipesofindia.com