In a mixture jar, add rava (semolina), gram flour (besan), salt, and nimbu na phool. Grind it.

Add grinded mixture into mixing bowl. add water gradually and make the smooth, medium thick, and pouring consistency of the batter.

Cover and rest it for 15-20 minutes so the rava will puff up.

Then add a pinch of baking soda and some water to it. Mix well.

Now heat a tawa, sprinkle water and wipe it with a cloth and cool down the temperature of the tawa.

Take 1 ladle of batter and spread it on tawa.

Apply butter on dosa and gently rub bowl on slightly cooked dosa for its even texture.

Then to make the dosa thin and crispy, remove the extra part from the cooked dosa with a slightly wet spoon (tavitha).

Apply some butter again to it and cook dosa khakhra on low flame till become crispy and golden brown on both sides.

Cut dosa khakhra into 4 pieces and make all dosa khakhra in the same way.

For masala dosa khakhra, Heat a tawa and pour a ladle full of batter. Spread it in a circular direction to make it to thin dosa.

When the upper surface of the dosa becomes dry then spread some oil on it.

gently rub bowl on slightly cooked dosa and remove the extra part from cooked dosa with a slightly wet spoon

Then in a bowl, add black salt, red chili powder, and chaat masala. mix well and sprinkle dosa khakhra.

Cut masala dosa khakhra into 4 pieces and make them all in the same way.

Serve or store dosa khakhra in an air-tight container for 1-2 months.