Rava Dosa / Instant Dosa - Quick Breakfast / Dinner Recipe!

My Mom often makes this Instant dosa for our weekend breakfast and this is my sister's favorite dosa too. My all time favorite dosa is Masala Dosa n Onion Oothappam(posting soon here) This is my version of Rava Dosa/Instant Dosa, very cripsy n tasty dosa. I love adding cumin seeds n pepper corns to my dosa but its optional u can omit or add it less.

Ingredients

1. Rice flour   1 cup
2. Rava/Sooji/Semolina    3/4 cup
3. All purpose flour/Maida     1/4 cup
4. Yogurt/curd    2 tsp(optional)
5. cumin seeds      1/2 tbsp
6. Pepper corns       1 tsp
7. Cashew nuts        5-6 (chopped)
8. Green chilies      1-2 (finely chopped-optional)
9. Curry leaves        few finely chopped
10. Coriander leaves     10 strings(finely chopped)
11. Onion              1/2 finely chopped(optional)
12. Salt    as needed

Method

• Take wide vessel, add rice flour, rava and all purpose flour, curd and mix well, then add enough water to make it a thin batter ...as thin as possible(much thinner than ordinary dosa batter like buttermilk-see pic)  
• Now add salt, cumin seeds, pepper corns and mix well.

• and also add chopped curry leaves, coriander leaves, onions,green chilies and cashew nuts.
• Mix well ...the batter should be thin like water ...and leave the batter for 15-20 minutes.
• Then heat a tawa, mix the batter well and take a ladle of batter and spill all over the tawa randomly. Drizzle oil all around the dosa.

• Do not spread the batter ...cook in medium heat.
• when the dosa get crisp ,then turn other side gently and cook for 2 minutes or till it turn golden brown and remove from the tawa. 
• The crispy rava dosa is now ready to serve with any chutney or sambar.

Notes:
Adding Yogurt is optional, i did not add this time.
Resting time makes the dosa crisper n tasty n perfect. But u can also make it instantly.
Before making dosa don't forget to stir the batter every time to prevent the flour settling to the bottom of vessel.
Pour water as needed (even after after making 4-5 dosa) as the batter might become little thicker. This process helps to make a thin and cripy dosa as ever. That too if you give more resting time.