By Garima Johar
February 4, 2026
Unlike traditional dosas that require overnight fermentation, rava dosa can be quickly prepared. Known for the crispy texture, you can make restaurant-like rava dosas by following these five expert tips.
To make a crispy rava dosa, the thin and runny consistency of the batter is the most important.
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.
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.