Mix rice flour, maida, rawa and salt with enough water to make a watery batter.
:- The batter should be more watery than the regular dosa batter. Only then you will get crispy dosa with holes in it.
Heat 1 tsp oil in a wok. Add the mustard seeds, black pepper, cumin seeds, urad dhal, curry leaves and chopped green chilies/mor-milagai and let the mixture cool. Once cool, pour it over the dosa batter and let the batter stand for 15 minutes.
Add coriander leaves and mix the batter thoroughly. Check for salt.
Heat a tawa/griddle on high.
Rub it with an oily cloth.
Pour a big ladle of batter in a quick circular motion. Rotate the tawa for the batter to spread evenly all over.
Pour a few drops of oil here and there along the sides of the dosa.
Remove once it is golden on both the sides.
Serve hot with idli podi, sambar or any kind of chutney.