Put the rava, rice flour, maida or wheat flour, dry chilli, crushed black pepper, and cumin seeds in a mixing bowl.
Pour buttermilk or water and make a thin batter without any lumps, the batter shouldn’t be of thick or medium consistency. Keep it aside for 1/2 hour.
Heat the nonstick pan, smear a bit oil with a small piece of paper napkin.
With a ladle pour the dosa batter from the edges towards the centre.
Sprinkle 1 tsp oil or ghee from the top, let the base becomes golden and crisp, flip and cook the other side, when both the sides are cooked, remove the dosa from the pan.