Take the rava, rice flour, all-purpose flour, green chillies, ginger, onion, coriander leaves, crushed black pepper in a mixing bowl.

Heat 1 teaspoon oil in a small frying pan. Crackle the mustard seeds first on low heat. The mustard seeds should pop before you add the cumin seeds.

Then add the cumin and chopped curry leaves. Saute for a few seconds till the cumin browns and splutters.

Add this tempering mixture together with the oil to the other ingredients in the bowl. Add salt as required.

Pour water or buttermilk and make a thin batter without any lumps. Keep the batter to rest for 15 to 20 minutes.

The batter should not be thick or of medium consistency. If the dosa batter becomes too thin, then add some rice flour to slightly thicken it.

Heat a cast iron skillet or tawa or non-stick pan. Smear a bit oil with a slice of onion or a small piece of cotton fabric or paper napkin. Keep the heat to medium.

With a ladle pour the dosa batter from the edges towards the center.

Sprinkle ¼ or ½ or 1 teaspoon of oil from the top.

Let the base becomes golden and crisp. Flip and cook the other side. When both the sides are cooked, remove the dosa from the pan.

Prepare all the dosas this way in batches.

While making second dosa stir the batter very well as the rava and the flours settle down at the bottom of the batter in the bowl.

Serve the hotel style Onion Dosa hot with coconut chutney or vegetable sambar. This dosa has to be served immediately.