• Mix all the ingredients except the water into a deep bowl.
• Add the water in parts and whisk to yield a thin batter free of lumps. Rava dosa batters are usually thinner than regular dosa batter so adjust the water if need be
• Heat a cast iron or non stick tawa on a low-medium flame and pour a ladleful of batter to cover the entire surface. Since the batter is thin it will leave gaps which you can fill up by adding extra batter
• Drizzle some oil along the edges and a few drops in the middle. Cover and cook on a low-medium heat (see notes) for 2-3 minutes or until the base has become golden brown
• Flip and cook on the other side. Each dosa can take between 3-5 minutes to crisp up properly but it is worth your patience
• When the dosa has cooked and turned firm, golden & crispy on both sides, fold it up into half or quarter and serve with chutney or sambar

Notes

• Let the heat be consistent as bajra or any other millets take longer to cook and you don’t want to yank up the heat and burn the dosa.
• This quantity of batter yields around 5-6 medium size dosas which is good enough for two people. However, since they are so tasty and take so long to make you may as well double the batter to be truly content :)