Use Thin Batter: Keep your batter runny and thin. Thick batter results in a soft, thick dosa. Adjust with water until it has a watery consistency. (Image: AI-Generated)
Let The Batter Rest: Allow the batter to rest for at least 30 minutes. This helps the semolina (rava) absorb moisture properly without becoming thick. (Image: AI-Generated)
Add Rice Flour: Adding a tablespoon or two of rice flour enhances crispiness, giving the dosa a light, brittle texture. (Image: AI-Generated)
Hot Tawa/Griddle Is Key: Preheat your tawa or non-stick pan thoroughly on medium-high heat before pouring the batter. A hot pan ensures the batter cooks quickly and crisps up. (Image: AI-Generated)
Use Oil Or Ghee: Pour oil or ghee around the edges and over the dosa immediately after pouring the batter. This promotes even browning and crispness. (Image: AI-Generated)
Don’t Spread The Batter: Unlike regular dosas, don’t spread the Rava Dosa batter with a ladle. Just pour and tilt the pan to spread it thinly and unevenly for that characteristic lacey look. (Image: AI-Generated)
Cook on Medium-High Heat: Cooking on medium-high heat helps the dosa cook fast and get crispy. Lower heat results in soggy dosas. (Image: AI-Generated)
Flip Only When Edges Lift: Wait until the edges lift and the dosa turns golden brown before flipping. This ensures the dosa is cooked and crisp on one side. (Image: AI-Generated)
Avoid Covering the Pan: Do not cover the pan while cooking, as steam can make the dosa soggy instead of crisp. (Image: AI-Generated)
Serve Immediately: Rava Dosas taste best fresh and hot. Serve right away to enjoy their crispy texture before they soften. (Image: AI-Generated)
