Chop curry leaves and coriander leaaves finely and keep them aside.

In a wide bowl add rava, rice flour, maida, salt and cumin seeds. Give quick stir so that salt combines evenly.

Mixing in one hand, go on adding water till the batter becomes very thin. The batter should have the consistency like neer dosa.(I have added 3.5 cups of water). Include chopped curry and coriander leaves now.

Now heat dosa griddle smearing a tea spoon of oil on to it.When the dosa griddle is really hot, take a ladle full of rava dosa batter and spill on it so that it covers the entire griddle. Spreading dosa using back of ladle is not needed. Refer video below to learn how to pour rava dosa on griddle.

The rava dosa on the griddle should have lacy texture with holes. Do not fill those holes with batter.

Let it cook covered in medium flame. Remember rava dosa takes much time to cook than normal dosas. It should be really crispy with base turning slightly brown. Do not turn over the dosa.

Slowly loosen the edges till the center and remove the dosa from griddle. Serve hot straight from stove to feel the awesome taste.

It is easy to remember the ingredient's proportions. Rava, rice flour and maida ratio is 1:1:0.5.

The rava dosa batter should be watery. It may thicken with time, so do add additional water if needed.

Each time you need to stir the batter to make dosa as the rava gets settled at the bottom.

Cook the dosas in medium flame always and wait till it becomes crisp. It takes few minutes to cook.

Drizzle a tea spoon of oil or ghee on the dosa while cooking. I have not added.

As rava dosa cools, the taste reduces. You should enjoy them straight from griddle, hot and crispy.