Mix all the dry ingredients well. Chop the curry leaves and split the red chili. Cut the cashews into small pieces. Chop the onion, ginger, green chili and coriander leaves to very fine pieces.

Use the items given in “To Season Rava dosa Mix “. In a pan heat oil, when hot add mustard, cumin. When mustard splutters, add the red chili, pepper, curry leaves and cashews. Fry for 20-30 and add this to the dry ingredients mix and mix well.

Mix the chopped onion, green chili, ginger and coriander leaves with the above mix. Add salt, curd and enough water ( around 3-4 cups). Mix them well and make a lump free watery mix.

Heat the stove top griddle in medium flame, when hot, spill the mix all over, note the word, just spill them all over the griddle in any shape, make sure you don’t spread them out like you make ordinary Dosa. Spray some oil on top and allow it to cook for at least 5 min – 10 min or till they turn golden brown on the first side in medium flame and turn the other side. They would be very soft and break apart if turned before it’s done crisp on the first side. So care should be taken to cook properly till they turn golden brown on the first side before turning over.

Soak raw rice for about 6 hrs in water and clean it. Also soak aval in curd with some water for 3 hrs. Grind them all together and add salt. Allow it to ferment overnight.

Add water according to dosa consistency and pour on dosa tawa little thicker than regular dosa.

In a Vessel, add Wheat Flour, salt and add adequate amount of water to make it like dosa batter. Make it more consistent than ordinary dosa batter. Pour it in non – stick dosa pan as thin dosa.

In a small pan, fry Peanut for about 10 min till the color changes to golden brown. Add little oil and fry other ingredients listed for Chutney. Let them cool down. Add Salt. Grind them in the mixi with less water and make it as a thick paste. Or add little more water and make little watery.

Grind Onion, Green Chili into fine Paste. Mix this with the other ingredients in a vessel by adding little water. Mix well to a dosa consistency.

Pour this in dosa pan. Turn both the sides and serve hot.

Soak Red Chili,Idilli Rice & Raw Rice for 2 hrs and wash it thoroughly. Grind them along with Asafoetida, Salt and little water. Add tomatoes in the middle and grind it to a fine batter. Add some more water if required and Make it little more watery than the ordinary dosa batter. Chop the onion.

In a pan add oil. When oil is hot, add mustard, split urad dhal. When mustard crackles, add big onion and curry leaves and fry till onion becomes golden brown. Add this to the ground mixture. Pour this in dosa pan like thin dosa.