In a large mixing bowl, combine 1 cup ragi flour, ½ cup rice flour, ¼ cup fine rava, and 1 tsp salt.

Add ¼ cup whisked yogurt and 2.5 cups of water gradually, whisking vigorously with a wire whisk to ensure a completely smooth, lump-free batter.

Add finely chopped onions, minced green chilies, crushed cumin seeds, crushed black pepper, grated ginger, curry leaves, and coriander leaves. Mix well.

Check the batter consistency: it should be thin, watery, and flow easily like traditional rava dosa or chaas (buttermilk). Let the batter rest for 10 minutes so the rava absorbs moisture evenly.

Heat a heavy cast-iron or thick non-stick tawa on medium-high heat until droplets of water dance and sizzle instantly upon touching the surface. Lightly grease with a few drops of oil using half an onion or paper towel.

Always stir the batter thoroughly from the bottom before making each dosa, as the heavier flours settle quickly. Take a ladleful or small cup of batter and pour it from a height of 4 to 6 inches, starting from the outer circumference and moving inward toward the center.

Do not attempt to spread the batter with the back of the ladle! Let natural lacy holes and crevices form on their own.

Drizzle 1 tsp of sesame oil or ghee around the perimeter and inside the porous holes. Cook on medium-high flame for 2 to 3 minutes without disturbing.

When the edges turn deep golden brown and begin to lift away from the tawa naturally, gently flip the dosa with a flat spatula and cook the other side for 1 minute.

Fold into a triangle or half-moon and serve immediately while sizzling hot with coconut chutney, tangy tomato chutney, and piping hot sambar!