By Garima Johar
September 1, 2026
Rava dosa, made with a suji-based batter, is easier to make since it doesn’t require fermentation. However, achieving the thin, crispy texture can require some trial and error. Follow these pro tips.
To make a crispy rava dosa, the batter's thin, runny consistency is 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.