Rasam Idli | Idli Rasam
Button idlis dunked in spicy, tangy rasam
Servings 225 button idlis
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.