Instant and lacy thin crepes made from semolina, rice flour, and peppercorns.
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In a large mixing bowl, combine the semolina, rice flour, all-purpose flour, and salt.
Add the water gradually, whisking constantly to ensure there are no lumps; the batter should be very thin and watery, similar to buttermilk consistency.
Stir in the chopped green chilies, grated ginger, cumin seeds, crushed peppercorns, and curry leaves.
Let the batter rest for 20 minutes; the semolina will absorb some water, so add another 1/4 cup of water if the batter has thickened too much.
Heat a non-stick tawa or griddle on medium-high heat and lightly grease it with a few drops of oil.
Pour the batter starting from the edges of the pan and moving toward the center, allowing the holes to form naturally to create a lacy texture.
Drizzle a teaspoon of oil around the edges and cook for 2-3 minutes until the bottom is golden brown and crispy.
Carefully fold the dosa and remove from the pan without flipping it, as Rava Dosa is typically cooked only on one side.
