Rasam Idli – Button idlis dunked in piping hot rasam
Rasam idli is one of the many ways of serving idlis. Idlis, a super versatile South Indian snack can be served in a number of ways. While idlis are commonly served with coconut chutney and sambar, idlis dunked in rasam also makes for a delicious breakfast dish/light dinner option.
Rasam can be called as a South Indian soup because of its consistency. It can be served as an appetiser or with steamed rice. Rasam pairs well with idlis and vadas. Rasam idlis make for a comforting breakfast/meal. There are different kinds of rasam one can make. Some of the rasam recipes on this blog are Tomato Pepper Rasam, Raw Mango Rasam and Beetroot Rasam.
To make the rasam, firstly we need to make rasam powder/rasam masala. Rasam powder is made by roasting some spices, lentils and grinding them. Rasam powder can be made and stored for a long time. Once you have rasam powder ready, making of rasam is pretty simple. Rasam powder is easily available these days in the market. But making your own masalas has its own charm and you can be sure of the quality of the ingredients used in the masala.
Making of rasam idlis involves making of rasam powder, rasam and idlis. I have made button idlis for this recipe. You can very well make the regular sized idlis for this recipe. The detailed recipe for making rasam idlis is as under:
Step-wise recipe with pictures:
For Making Idli Batter
To make the idlis. Wash and soak udad dal in water for 5 to 6 hours.
Wash and soak rice and methi seeds in water for 5 to 6 hours.
Saok poha in water for 15 minutes before grinding .
Drain the water from udad dal and blend to a fine paste. Transfer to a large mixing bowl/vessel.
Drain the water from rice and blend alongwith soaked poha to a smooth paste. Add this paste to the udad dal paste. Add salt and mix well.
Keep aside for fermentation for 8 hours or overnight.
For making Rasam Powder/Rasam Masala
Ingredients required to make rasam powder/rasam masala are coriander seeds, cumin seeds, black pepper, tuvar dal (split pigeon peas), fenugreek seeds (methi), dried red chillies, currly leaves, turmeric powder and asafoetida (hing).
Firstly dry roast all the ingredients except turmeric powder and hing. Allow the roasted ingredients to cool down.
Once cooled, blend the roasted ingredients to a fine powder.
Next, add turmeric powder and hing. Mix well. The rasam powder is ready. Keep aside.
For making Rasam
To make rasam, wash and soak ¼ cup tuvar dal in water for 1 hour.
After 1 hour, drain the water and transfer soaked dal to a pressure cooker. Add a cup of water and pressure cook for 4 whistles.
Whisk the cooked dal till smooth and keep aside.
Heat oil in a pan. Add mustard seeds, curry leaves, chopped green chilly, grated ginger, a pinch of hing and saute for few seconds. Add chopped tomato and saute for few seconds.
Add tamarind pulp. Cover and cook till the tomato is cooked.
Add cooked tuvar dal and mix.
Add rasam powder and mix.
Add water, salt and jaggery. Give a quick mix. Cook covered for few minutes.
Once done, garnish with chopped coriander leaves. Keep the rasam aside.
For Making Idlis
After 8 hours, the idli batter would be fermented.
Grease idli plates and fill the mould with idli batter.
Steam idlis for 10 to 15 minutes or until cooked.
Unmould the idlis
In a serving plate. Place few idlis and pour piping hot sambar over it. Serve hot.
Recipe Card
Rasam Idli | Idli Rasam
Ingredients
For idli batter
- 1 cup split black gram (udaddal)
- 2 cups of rice
- 1 tbsp fenugreek seeds (methi seeds)
- 4 tbsp flattened rice (poha)
- salt to taste
For rasam powder/ rasam masala
- 2 ½ tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tbsp black pepper
- 1 tsp fenugreek seeds (methi seeds)
- 1 tbsp split pigeon peas (tuvar dal)
- 3 dry red chillies /Kashmiri chillies
- 3 dry red chillies /Pandi chillies
- 2 sprigs of curry leaves
- ½ tsp turmeric powder
- ½ tsp asafoetida (hing)
For rasam
- ¼ cup tuvar dal (split pigeon peas)
- 1 tbsp oil
- 1 tsp mustard seeds
- few curry leaves
- 1 green chilly, chopped
- ½ tsp grated ginger
- a pinch of asafoetida (hing)
- 1 tomato, chopped
- 1 marble sized ball of tamarind soaked in ½ cup water
- ¼ tsp jaggery powder
- salt to taste
- chopped coriander for garnishing
Instructions
For Idli batter
- Wash and soak udad dal in water for 5 to 6 hours.
- Wash and soak rice and methi seeds in water for 5 to 6 hours.
- Soak poha in water for 15 minutes before grinding .
- Drain the water from udad dal and blend to a fine paste.
- Transfer to a large mixing bowl/vessel.
- Drain the water from rice and blend alongwith soaked poha to a smooth paste.
- Add this paste to the udad dal paste.
- Add salt and mix well. Keep aside for fermentation for 8 hours or overnight.
For Rasam Powder
- Heat a pan.
- Dry roast coriander seeds, cumin seeds, black pepper, fenugreek seeds, red chillies and curry leaves one byone.
- Allow the roasted ingredients to cool completely.
- Blend the roasted ingredients to a fine powder.
- Add turmeric and hing to this. Mix well.
- Rasam Powder is ready. Keep this aside.
For Rasam
- Wash and soak ¼ cup tuvar dal for 1 hour.
- Soak a marble sized tamarind in half a cup of water for 20 minutes. Mash the tamarind well, strain and keep tamarind pulp aside.
- After 1 hour, drain and transfer soaked dal to a pressure cooker.
- Add 3 cups of water and pressure cook for 4 whistles.
- Open the pressure cooker once the steam has completely escaped. Whisk the cooked dal and keep aside.
- Heat 1 tbsp oil in a pan.
- Add mustard seeds, curry leaves, chopped green chilly, grated ginger, a pinch of hing and saute for few seconds.
- Add chopped tomato and saute for few seconds.
- Add tamarind pulp. Cover and cook till the tomato is cooked.
- Add cooked tuvar dal and mix.
- Add 2 tbsp rasam powder and mix.
- Add 3 cups of water, salt and jaggery. Give a quick mix. Cook covered for few minutes.
- Once done, garnish with chopped coriander leaves. Keep the rasam aside.
Making the Idlis
- After 8 hours, the idli batter would be fermented.
- Grease the idli plates.
- Fill the moulds with idli batter.
- Place the idli stand in idli cooker, which has water boiling in it.
- Steam the idlis for 10 to 15 minutes or until done.
- Unmould the idlis and keep aside.
Serving of rasam idli
- In a serving plate, place around 15 button idlis.
- Pour generous amount of piping hot rasam over the idlis. Serve hot.
Video
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Happy Cooking!!
droolicious
lovely idlis soaked in yummy rasam
Thank you so much