Udisha
Prepare the batter
Take equal parts semolina or rava and rice flour with half the amount of wheat flour. Add ginger, pepper, curry leaves, cumin, chopped chillies and a pinch of salt. Once done, slowly add water (or thin buttermilk) to make a very thin batter with milky consistency. Let the mixture rest for 15-20 minutes.
Heat the tawa
Make sure you have a non-stick pan and heat it over medium-high flame. To check if the pan is searing hot, sprinkle water. If it sizzles and evaporates, grease the pan with some oil and spread it with a paper towel or cloth.
Pour the batter
Before starting the cooking process, make sure the batter is well-stirred. Pour a ladle of the batter on the pan from a height. Do not spread it any further, let it flow naturally.
Cook until crispy
While its cooking, add some drops of ghee around the edges and centre. Continue to cook for a few minutes on medium heat until the dosa is golden brown. The edges will lift once cooked, and you can fold the dosa and serve it hot.