INGREDIENTS

• Agrim Suji (rava) — 1 cup
• Rice flour — ½ cup
• All-purpose flour (maida) — ¼ cup (optional but helps binding)
• Yogurt — ¼ cup (or skip and use water only)
• Water — 3 to 3½ cups (thin batter is key)
• Salt — 1 tsp (to taste)
• Cumin seeds — 1 tsp
• Green chilies — 1–2 (finely chopped)
• Ginger — 1 tsp (grated)
• Curry leaves — 8–10 (optional but 🔥)
• Onion — 1 small (finely chopped, optional)
• Oil/ghee — for dosa

INSTRUCTIONS

• In a bowl mix suji + rice flour + maida + salt.
• Add yogurt (if using), then add water slowly to make a very thin, watery batter.
• Add cumin, ginger, chilies, curry leaves, onion.
• Rest 15–20 minutes.

• Use a non-stick or well-seasoned tawa. Heat on medium-high.
• Lightly oil the surface.

• Stir batter every time (suji settles fast).
• Pour batter from the outer edge moving inward in a circular way (like drizzle).
• Do not spread with ladle—rava dosa needs holes.

• Drizzle oil around edges.
• Cook until golden and crisp. Flip only if needed (usually not required).

FINAL RESULT