Mix Suji, maida, rice powder and salt in a big bowl. Keep aside.

For tempering, heat oil in a pan. Add mustard seeds. Once it crackles add jeera. After jeera turns golden add green chillies, ginger and curry leaves. Mix and remove from fire.

Add the hot tempering to the flour mix. Mix very nicely with a spoon.

Add meetha soda and coriander. Mix again.

Heat a dosa tawa or any other tawa. Add 2.5 cups of water to the mix. Mix it very well using a whisk to get a thin batter.

Now stir the batter as the flours and spices tend to settle. Pour a Karachi full batter on the tawa from a height at least four inches. Pouring from a height gives that lacy dosa. Pour more batter on the sides to get a big dosa. Do not spread the batter.

Now cook till dry on the top pour some ghee on the top and sides. Do not turn till well browned on the bottom. Turn and cook for a minute.

To make other dosa stir the batter nicely every time. Also the batter thickens on keeping so keep adding chilled water to maintain the thin consistency. But do not add too much water.