Take rava, rice flour and maida in a large mixing bowl. Add salt and mix well. Then add cumin seeds, chopped green chilli, chopped onion and curry leaves (if using). Stir to combine evenly.

Gradually pour 2 cups of water into the dry mix while whisking / stirring continuously to avoid lumps. Batter should be thin and pourable, like buttermilk consistency. If too thick, add little more water. Let it rest for 10–15 minutes.

After resting, stir the batter again. Heat a non-stick pan or tawa on medium-high heat. When hot, drizzle a few drops of oil or ghee and spread it slightly with a cloth/brush and wipe (optional).

Hold the bowl high and pour the batter in a thin stream from outside toward center — do not pour like a pancake; dosa will form a lacy pattern with holes. Once batter touches the pan, drizzle a little oil/ghee around the edges and over surface.

Cook on medium heat until edges start to lift and underside turns golden-brown and crisp (approx. 2–3 minutes). Do not flip. Carefully fold or roll the dosa off the pan.

Repeat with remaining batter. Serve hot with coconut chutney, sambar or any chutney of your choice.