Small dice <quantity>1</quantity> small onion

Trim, halve, and coarsely chop <quantity>2</quantity> small green chilis

Add <quantity>6<unit>tbsp</unit></quantity> of all-purpose flour and <quantity>¾<unit>cup</unit></quantity> of rice flour to a bowl

Add <quantity>½<unit>cup</unit></quantity> of semolina flour, <quantity>3<unit>tsp</unit></quantity> of cumin seeds, and <quantity>¼<unit>cup</unit></quantity> of yogurt

Add <quantity>1¼<unit>cup</unit></quantity> of water, in two parts, and whisk until completely combined

Add salt to taste, along with the diced onion and chopped chilis. Whisk to combine

Leave the bowl at room temperature for 15m to rest the batter

Roughly chop <quantity>1<unit>bunch</unit></quantity> of spring onion

Roughly chop <quantity>¼<unit>bunch</unit></quantity> of coriander

Remove the stems of <quantity>2</quantity> small green chili and roughly chop them

Add the spring onion, coriander and chilies to a food processor and blend until smooth—if they don't fit all at once, divide in two parts. Add part of the <quantity>½<unit>cup</unit></quantity> of vegetable oil to help blend

Add the remaining herbs, <quantity>¼<unit>cups</unit></quantity> of cashew nuts, and <quantity>4</quantity> garlic cloves. Blend until smooth

Add the remaining vegetable oil and season with salt to taste. Blend until homogeneous. The spring onion pesto is ready

Melt <quantity>1<unit>tbsp</unit></quantity> of ghee on a nonstick pan over medium heat

Spread <quantity>1<unit>laddle</unit></quantity> of the dough around the skillet and grill both sides until fully cooked. Add more ghee, if necessary, and repeat with the remaining dough

Spread the Spring Onion Pesto to taste on each dosa

Top with red chili flakes and chopped coriander to taste. The rava dosa is ready

Enjoy! This is a perfect heartwarming dish for any time of day!