My rava dosa is not forming a proper lacey, web-like pattern and is clumping together. What is wrong with my batter or technique?

Question

Is your rava dosa not forming a lacey, web-like pattern? Find out what's wrong with your batter or pouring technique that is causing it to clump.

Answer 1

Your rava dosa batter likely has too much rava (semolina) or not enough water, or you're not pouring it from a sufficient height onto a hot enough tawa (griddle). Adjust the batter consistency to be watery and ensure the tawa is very hot before pouring.

Detailed Explanation:

Achieving the perfect lacey rava dosa requires a batter with the right consistency and a well-seasoned, hot tawa. Here's a breakdown of the common issues and how to fix them:

1. Batter Consistency: The most frequent culprit is an imbalance in the batter. Rava absorbs water over time, so the batter can thicken. It should be very watery, almost like thin buttermilk. If it's too thick, the batter will clump instead of spreading thinly to create the web-like pattern. Add more water, a little at a time, until you reach the desired consistency. A good starting ratio is typically 1 part rava, 1 part rice flour, and 1/2 part maida (all-purpose flour), with approximately 2-3 parts water. Adjust as needed.

2. Tawa Temperature: The tawa needs to be sufficiently hot. If it's not hot enough, the batter won't sizzle and spread properly, leading to a thick, uneven dosa. Test the tawa by sprinkling a few drops of water; they should sizzle and evaporate almost instantly. If the water just sits there, the tawa isn't hot enough. If the tawa is too hot, the dosa will burn before it cooks through. Adjust the heat accordingly.

3. Pouring Technique: The way you pour the batter also matters. Pour the batter from a height of about 4-6 inches above the tawa. This helps create the lacy effect as the batter splatters and spreads. Use a circular motion, starting from the outside and working your way inwards, leaving gaps for the characteristic web-like appearance.

4. Tawa Seasoning: A well-seasoned tawa is crucial to prevent sticking. If your tawa isn't properly seasoned, the dosa will tear and stick, making it difficult to achieve the desired texture. Ensure your tawa is well-oiled before pouring the batter.

5. Resting Time: Allow the batter to rest for at least 30 minutes, or even better, an hour, before making the dosas. This allows the rava to properly absorb the water and results in a better texture.

Pro Tip:

After pouring the batter, drizzle a little oil or ghee around the edges of the dosa. This helps it crisp up and release easily from the tawa. Don't add too much, as it can make the dosa greasy.