1. Mix the rawa, maida and rice flour (in proportion 1:1:2) into a nice watery batter.
2. Add salt, green chillies, jeera and cilantro and mix well.
3. Heat a dosa tawa well and pour the watery batter from the outside in, so that it flows to the centre.
4. Add a teaspoon of gingelly oil all round the edges.
5. Give the dosa enough time (about 2 mins) for it to turn brown and crisp on the edges and then flip over and cook on the other side similarly.
6. The important thing to keep in mind in order to make crispy, paper thin rawa dosas is the watery batter should be poured and not spread like in the case of normal dosa.
7. The dosa can be stuffed with slightly browned onions and cheese sprinkles while serving to the young and also to the young at heart.

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