In a bowl, add rice flour, rava, all-purpose flour, black pepper powder, cumin, salt, onion, ginger, green chilli, curry leaves and beetroot. Mix well.

Then add 1 cup water. Mix well. Make a smooth and lump-free batter.

After that add ½ cup or ¾ cup water. Mix well. The batter should be watery.

Allow it to rest for 30 minutes.

Heat a non-stick tawa over a high flame. Check the temperature by sprinkling some water, it should evaporate.

Pour the batter. You will need around 2 ladles of batter for 1 dosa. It will form a mesh-like texture.

Then lower the flame to medium-low. Let it cook for a few minutes.

As soon as the dosa sets, pour melted ghee over it.

Cook for 2-3 minutes or until crisp and golden brown in colour.

Crispy beetroot rava dosa is ready! Serve hot with coconut chutney.