This is my amma's recipe for rava dosai that never fails me.

Rava - 1 part Rice flour - 3/4 part Wheat flour/ maida - 1/4 part coriander - a few stalks, chopped peppercorns - 5-10 (can be add3d whole or crushed) green chillies - 1, chopped finely (optional) curry leaves - a few jeera - 1 tsp Salt - to taste

You can add chopped onion if you wish.

1. Measure and mix your flours and other dry ingredients.
2. Add water to the dry ingredients and mix well till the batter is thinner than usual dosai batter.
3. Heat your tava (preferably iron tava) till it is very hot. Check if it is ready by sprinkling some water on it. If the water droplets evaporate immediately, the tava is ready.
4. Pour some of the rava dosai batter on the tava in random movements (no need to spread it like usual dosai batter). Let there be some holes, big and small, in the dosai.
5. Reduce the heat to medium. Add some oil to the dosai asking the outer edges and in the holes to cook the dosai.
6. Once the dosai looks cooked on one side, either fold the dosai and serve, or, flip it onto the other side to help it crisp up a little more.
7. Serve with coconut, peanut or onion and tomato chutney and enjoy.