By Garima Johar
May 22, 2024
Traditional South Indian cuisine has its distinct taste, which cannot be substituted. But making a crispy rava dosa at home can be tricky. Here are some tips that can help with the light and crisp texture of the rava dosa.
To make a crispy rava dosa, the thin and runny consistency of the batter is the most important.
After you get the desired consistency, let the batter rest for about 20 minutes so that the rava softens and absorbs the flavours.
To prevent the rava dosa from sticking, use a non-stick pan and ensure you are greasing it with oil or ghee.
Unlike a regular dosa, don’t spread the batter with a ladle. Instead, pour it from a height in a circular motion to get a thin layer.
For the crispiest rava dosa, use medium-high heat, as low heat will make it soggy and high heat can burn the dosa.