How to make crispy dosa out of Rava or semolina or suji ? Try this easiest recipe. It requires lot of patience and dont worry if it is a filure in the first time. You can get it right in the next time. Serve hot for better taste .If kept for a long time it will become soggy.
Crispy Rava dosa
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Procedure of making the batter is same except that While making rava dosa the batter has to be very much loose in consistency. so pour lavish amount of water and also have to mix the batter thoroughly every time u try to pour the batter.
Smear some oil on the pan, pour the batter over the pan using a katori. (dont use the laddle to spread. as the batter is too much watery it will spread by itself or slightly tilt the sides to get enough spreading. Add generous amount of ghee or oil and serve hot .
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Procedure of making the batter is same except that While making rava dosa the batter has to be very much loose in consistency. so pour lavish amount of water and also have to mix the batter thoroughly every time u try to pour the batter.
Smear some oil on the pan, pour the batter over the pan using a katori. (dont use the laddle to spread. as the batter is too much watery it will spread by itself or slightly tilt the sides to get enough spreading. Add generous amount of ghee or oil and serve hot .
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