By Tarishi Shrivastava
February 8, 2026
Benne Rava dosas have a perfect lacy edge and a buttery aroma. It is crisp and soft in every bite. But there are a few challenges to getting the same texture at home. But you do not need any fancy tools or ingredients to make it right. Just some simple tips that will make your dosas come out better than ever.
Fine, fresh rava gives the dosa its signature delicate crunch without feeling grainy or heavy.
The batter should be watery, almost like buttermilk. Thick batter leads to dense, bread-like dosas.
Letting the batter rest for at least 20–30 minutes helps rava soften and improves texture.
Rava settles quickly. Stirring ensures even distribution and prevents patchy dosas.
Drizzle the batter from the edges inward. Spreading ruins the lacy, hole-filled texture.
A properly heated tawa with butter or oil ensures crisp edges and even cooking.
Medium heat allows the dosa to crisp slowly while staying light and airy inside.