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The crispiness also depends on your rice to urad dal ratio. If its 2:1 or 3:1, and the batter is thinner, you can get crispy dosas at home as well. I use a heavy non-stick pan which doesn't require oil coating, but you can add a tiny amount of oil, especially around the edges to get extra crispiness. Here's a video which show what I have suggested: ...


3

The crispness comes from the very high heat of the very thick cast iron skillet used in restaurants. The usual non stick pan, unless it is made of heavy cast iron, cannot produce that crispness. Kind of the American reason why oven pizza does not come out nice and crusty like the stone oven pizza. The ingredient is the very high heat that is missing here.



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