Mix Rava with the flours in a broad bowl and add water. Bring it to thin batter. Add required salt. Let it be thinner than the regular Dosa batter. Keep it aside for an hour.
Heat a pan with ghee. Add the cumin, pepper, curry leaves, cashews, green chillies, ginger and onions. Give few stirs till the cashews are roasted. Transfer to the batter and mix well.
Heat a Dosa Pan and grease with the oil. Check the consistency of the batter. It may get thicker after getting soaked, so add more water. Take a ladle of batter and pour around the pan. If needed take more batter and fill up the gaps. Smear some oil around. Cook on both side to golden brown and serve hot.
By Ria Samuel