In a mixing bowl add ½ cup ragi flour, ¼ cup rice flour, ¼ cup rava (unroasted semolina), ½ teaspoon cumin seeds along with salt as needed.

Add about 2 cups of water and mix well without any lumps. Next add 1 onion finely chopped along with 2-3 tablespoon finely chopped coriander leaves and 1 green chilli finely chopped. Mix well.

Let the batter rest for 15-20 minutes. The batter should be free-flowing without any lumps.

Heat a cast iron dosa tawa until it is sizzling hot and set the flame on medium. Mix the bater well and take a large ladle of it, pour it all around the tawa. Do not over pour the batter at the same place or do not go around the tawa more than once. This ensures that the dosa has good number of pores and is lacy. Drizzle oil all over.

Once the dosa is roasted well, turning golden brown all around and is lifting itself up from the tawa, flip it if required, cook on the other side, and fold it in half. Remove from heat.

Ragi Rava Dosa can also be easily made in a nonstick dosa tawa, set at medium flame and if the tawa has rims, it works the best as the batter does not spill out while being poured. Continue cooking the same way and once golden brown, remove from heat.

Serve hot with coconut chutney, peanut chutney, or sambar as preferred.