Making Rava Dosa? 5 Tips To Make It Crispier Than Ever

Don’t you like to explore South Indian cuisine? The popularity of the cuisine has expanded over the years to most parts of the world thanks to its flavour and nutritional content. Making and eating the classic dosa or idlis could be a regular practice, rava dosa is a crispier type of the South Indian classic.

The major differentiating factor between normal dosa and rava dosa is the batter. While the normal dosa is usually made with rice, rava dosa is made with suji (semolina). It is also worth noting that the batter of normal dosa is thicker than rava dosa. Even though making a perfectly crisp dosa might seem difficult at first, it doesn’t mean you can ace the rava dosa with a few tips and a little practice.

Batter Consistency

If you are familiar with preparing rice dosa, you might be habitual of keeping the batter on the thicker side. On the other hand, to make a crispy rava dosa, the thin and runny consistency of the batter is the most important. So, before you heat up a pan, it is important that you add a generous amount of water to the batter to get a thin consistency.

Let The Batter Rest

Another tip that you should keep in mind is to let the batter rest. After you have followed the recipe and made the batter with the desired consistency, don’t rush into preparing the rava dosa. To let the suji soften and release starch that is essential for the crispy texture, it is important to set the batter aside for at least half an hour.

Use A Cast Iron Pan

You might already be using a non-stick pan to make a normal dosa to prevent it from sticking. However, a simple non-stick pan would not be able to deliver the level of crispiness that you would like your rava dosa to have. For the crispiest rava dosa, you should use a cast iron tawa for a more distributed heat. Also, since it would have a slightly rough surface, it will make the distinct holes you see in a rava dosa.

Pouring Technique Matters

The pouring technique for making a normal dosa also differs from that of a rava dosa. Unlike a regular dosa, don’t spread the batter with a ladle. Instead, pour it from a height in a circular motion, starting from the centre and then moving outwards. This will ensure you get a thin layer, thus making the rava dosa crispy.

Medium-High Heat

Heat plays an important role in making the rava dosa crispy. Apart from using a cast iron pan, you should also stick to cook the rava dosa on medium-high heat. The reason behind this approach is that while low heat can make the dosa soggy and high heat can burn it, a balance is required to get the perfect crisp.