Making Masala Dosa
- Brush oil or ghee on the idli pan moulds. Place a fried halved cashew in the center of the moulds.
- Before you add eno or baking soda to the batter, take 2 to 2.5 cups water in a pot. Keep a small length trivet stand or a rack in the pot. Heat the water till it comes to a boil.
- After 20 minutes this is the consistency of the batter after resting. If in case the batter looks thick, then add 1 to 2 tablespoons of water to get a medium consistency.
- Rava absorbs water and so the batter might thicken after 20 minutes. If the curd is thick, then also you may need to add more water. If you have added more water in the beginning, you do not need to add any water at this step.
- Sprinkle 1 teaspoon eno or ¼ teaspoon baking soda evenly over the batter. I have used eno.
- Quickly mix very well.
- Pour the batter in the idli moulds.
- Stack the each idli plate and place them in the pot with the hot water. Cover with a lid and steam rava idli for 10 to 12 minutes.
- I have used the Instant Pot for steaming and had set the time for 10 minutes (check notes section in recipe card on finer details for steaming in the IP as well as pressure cooker and pan).
Keep a stop-watch or timer to check the time as Instant Pot does not beep in the steaming mode after the steaming time is over. It will continue to steam further.
You can even steam rava idli in an electric cooker, pan or pressure cooker for 10 to 12 minutes.
- To check the doneness, a toothpick or wooden skewer inserted in the rava idli should come out clean.
- Remove the idli plates carefully and let them rest for 3 to 4 minutes. Then with a spoon remove the rava idli.
- Serve the steaming hot Rava Idli with Idli Sambar and your favorite coconut chutney.