Crispy Suji Semolina Dosa Recipe

A recipe for Instant Rava Dosa:
Ingredients:
1 cup semolina (rava)
1 cup rice flour
1/4 cup all-purpose flour
1 tablespoon curd (optional)
1 teaspoon salt
2.5 cups water
1 green chili, finely chopped (optional)
1/2 teaspoon ginger, finely chopped (optional)
1/2 teaspoon cumin seeds
1/2 teaspoon crushed black pepper
8-10 curry leaves
2 tablespoons chopped coriander leaves
1 onion, finely chopped (optional)
Instructions:
In a large bowl, combine the semolina, rice flour, all-purpose flour, curd (if using), salt, and water.
Whisk until smooth and lump-free.
Add the green chili, ginger, cumin seeds, black pepper, curry leaves, coriander leaves, and onion (if using).
Mix well.
Cover and let the batter rest for at least 30 minutes, or up to overnight.
Heat a non-stick tava or griddle over medium heat.
Grease the tava with a little oil or butter.
Pour 1/4 cup of batter onto the hot tava and spread it out into a thin circle.
Cook for 2-3 minutes per side, or until golden brown and crispy.
Serve hot with your favorite chutney or sambar.
Tips:

For a crispier dosa, heat the tava over a high heat.
To prevent the dosa from sticking to the tava, make sure it is well-greased.
If the batter is too thick, add a little more water until it reaches the desired consistency.
If the dosa is not cooked through, cook it for a few minutes longer.
Serve hot with your favorite chutney or sambar.