To a large bowl add rava (sooji/semolina), rice flour and all purpose flour (maida).
To that then add chopped onion, green chili, ginger, curry leaves, cilantro. Also add cumin seeds, black pepper and salt. Stir to combine.
Start adding water, little by little, mixing after each addition.I added around 2.5 cups (20 oz) water at this point. Mix until you have a very thin batter and there are no lumps. The consistency of the batter should be very thin like buttermilk. Cover and let the batter sit for 20 minutes.
After 20 minutes, stir the batter (as the rava settles down at the bottom). I added another 1/4 cup water (2 oz) at this point to thin out the batter even more. So I added a total of 2 & 3/4 cups water (22 oz). You may need more or less depending on the quality of rava that you use.To start making the dosa, heat an iron tawa on medium heat. Let it heat up nicely and then wipe it with some oil.Take a ladle full of batter and start pouring it over the tawa, starting from the edges. Do not pour at one spot multiple times, pour a little of the batter and move the ladle and pour again. You want it to be a thin layer.
Go pouring the batter around the edges and then move to the center. Do not try to make a completely round shape here and don't even try to fill the holes. This will give the dosa it's characteristic pattern.Keep pouring the batter and moving towards the center of the tawa as you pour.
Once you have poured the batter all around, fill any of the large holes by dropping the batter into those holes. Leave the smaller holes as such. Now reduce the heat to low-medium.
Drizzle oil, around 1 teaspoon around the edges of the dosa and also on top of the dosa.
Let the dosa cook on low-medium heat until it turns golden brown and crisp. Do not try to remove the dosa or try to flip it in between.Cooking rava dosa on low heat takes time, it will take anywhere between 12 to 14 minutes for the dosa to cook (this is for 10-inch pan & dosa). If your pan is bigger and dosa is bigger in size, it will take even more time. So, have patience!
Once it's golden brown, gently remove it from the tawa and fold. Since we pour the batter super thin, it doens't need to be cooked on the other side.Make all dosa same way. Remember to stir the batter every time you make dosa since rava settles at the bottom. You might need to add additional water as you make the dosa if the batter starts getting thick.Serve crispy rava dosa with sambar and cilantro coconut chutney!
Remember to stir the batter each time you make a new dosa. The rava (sooji) settled down at the bottom, so you need to stir every time.
If you want, you can also fill this dosa with spicy dosa aloo. That will make it more filling.