Take unroasted fine rava, rice flour and maida in a bowl.

Add the chopped onions, chopped green chilies.

Add crushed black pepper, coriander leaves and salt as required.
Add water. Depending on the quality of rava and rice flour, you can add less or more water – from 2 to 2.5 cups water. I added 2.25 cups water.

Whisk till smooth without any lumps. The batter has to be flowing and thin.
If the batter looks thick or has a medium consistency, then add more water. If the batter looks very thin and runny, then add some rice flour.
Cover and let the suji dosa batter rest for 20 to 30 minutes. Once the batter rests, you will see that the rava and the flours have settled down and the water will be floating on top.

Before preparing dosa, mix the batter very well. Spread some oil on the tawa. Do make sure that the tawa is hot.

With a ladle pour the dosa batter. Start from the edges move towards the center.
If there are big or small gaps, then fill them lightly with the batter.
On a medium-low to medium flame, cook the suji ka dosa

When the top side looks cooked, then sprinkle ½ to 1 teaspoon oil on the top and sides.

Spread oil all over the dosa with a spoon.

Rava dosa takes a little longer time to cook than regular dosa