Rava Dosa / Semolina Dosa

Rava dosa has always been my favorite, especially when I eat from restaurants. But its something which I had not dared to attempt at home, b'coz  I've heard many disappointing stories that it doesn't come out well when prepared at home.  But after reading various easy methods in magazines and cookery shows, I decided to give it a try. Believe me its not that difficult. So here goes the recipe.
Ingredients: 
Fine Semolina / Bombay Rava- 1 cup,
Rice powder - 1 1/4 cup,
All purpose flour - 1/2 cup,
Water - 6 cups,
Salt - 1tsp or as per taste,
Cumin seeds / jeera - 2 tsp,
Oil for making dosa - 1/4 cup(approx).
How to make:
1. Mix all the dry ingredients.
2. Add water about 2 cups at a time, mix well and remove all lumps.
3. The batter will almost have the consistency of milk. Allow it to rest for half an hour.
4. Heat a non-stick pan (you can use iron skillet, but u need practice. If you are a beginner use
     non-stick pan).
5. Mix the batter well with a ladle and slowly pour into the pan to form a circle with the center of the pan
   being empty.
6. Now mix the batter again and slowly fill the center of the pan with the batter. Do not over fill the circle,
    if there are small gaps let it be. The dosas should be thin and it need not be a perfect circle.
7. Drizzle 1 to 2 tsp of oil over the dosa. Wait till it browns (if you remove it before browning, dosa will
     break), then slowly lift and turn the dosa and cook the other side for a minute. If you are using iron
      skillet then cook on one side only.
9. When you are pouring the batter the pan should be medium hot, after pouring the batter increase to
     high flame for browning, again lower it when you cook the other side. Proper temperature control
      of pan will give you good results.
10. Fold it into desired shape and have it with chutney of your choice.