Mix the rava, rice flour and maida together along with salt and cumin seeds. Add about 3 cups water to make a runny batter. Keep it aside for 5 minutes.
Now chop onion, green chillies, coriander, curry leaves, ginger and dill if you have it. I use my Prestige hand chopper to expedite this process.
Add all these to the batter and mix. Add in the roasted chana dal as well.
The mix will get thicker after keeping for 10. Add some more water to make it of a runny consistency like coconut milk.
Now heat a tava (flat griddle or skillet generally round) till hot. Put a few drops of oil and spread evenly. Take the runny batter in a ladle and start spreading the batter from the outer surface of the tava. Tilt the pan to make the batter spread. Now pour in some more in the middle and spread it out similarly till the entire tava is covered by the batter. You will see large bubbles form immediately.
Let it cook for a couple of minutes till crispy golden brown. Now flip and cook some more. If you want to, add some more oil after flipping. Your rava dosa is ready to be eaten.
It is crispy and delicious. Serve it with a chutney or a potato sagu (a thin vegetable curry made with potatoes, tomatoes, ground coconut and spices) as it is popularly done in the darshinis here.
This recipe needs no fermentation hence you can quickly make your rava dosa if you have all the ingredients at home.
This instant rava dosa is as delicious as you get in restaurants.
I have served it with a potato curry which is tasty and goes really well with the dosas.
You can omit onion if you don't like it but the crispy bits really do add to the flavour.
Chop everything finely before adding to the batter.
You can store this batter in the fridge for a day but don't add onion and other fresh spices if you want to store.