Take ½ cup unroasted fine rava, ½ cup rice flour and ¼ cup maida in a bowl.
Then add ⅓ cup chopped onions, 1 or 2 green chilies (chopped), ½ inch ginger (chopped), ½ tsp crushed black pepper, ½ tsp cumin seeds (jeera), 8 to 10 curry leaves (chopped) and salt as required.
Add 2 cups water. Depending on the quality of rava (sooji), you can add less or more water - from 1.5 to 2.5 cups water. I added 2 cups water.
Whisk till smooth without any lumps. The batter has to be flowing and thin.
If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
Cover and let the batter rest for 30 minutes.
Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.
Before preparing dosas, mix the batter very well.
making butter rava dosa
Spread some butter on the tawa.
Do make sure that the tawa is on medium-low to medium flame, so that the butter does not burn or get browned.
With a ladle pour the dosa batter from some height. Start from the edges move towards the centre.
If there are big or small gaps, then fill them lightly with the batter.
Increase the flame to medium or medium-high and cook the dosa.
When the top side looks cooked, then sprinkle ½ to 1 teaspoon butter on the top and sides.
Spread butter all over the dosa with a spoon.
These dosa takes a little longer time to cook than the regular dosa.
Cook till the base is golden and crisp.
The more you cook the dosas and the more golden it becomes, the more crisp it will be. You can even cook both the sides if you want.
Fold and then Serve butter rava dosa hot with coconut chutney and sambar.
The flours settles down at the bottom of the batter. So you have to stir and mix the batter very well every time you make dosa.
In case the batter becomes thick after making a few dosas, then add some water and stir again.
Serve them with coconut chutney or dosa podi or sambar.