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Rasam Idli with Rasam, South Indian Rasam Idly

 

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rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with 51 amazing images.

rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly is truly a versatile South Indian snack. Learn how to make South Indian rasam idli with rasam.

To make rasam idli, for the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside.

Next, combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Blend the dal mixture using a hand blender till smooth. Add the rasam powder, mix well and keep aside. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute. Add the coriander and mix well. Divide the rasam into 6 equal portions and keep aside. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it. Serve immediately with coconut chutney.

While most people think of serving idlis with sambhar and chutney, the fact is that there are many more exciting serving options for this versatile South Indian snack. And, one such idea is to combine it with the homely South Indian rasam.

Although sambhar is more well-known across the country, rasam is considered a homelier treat – and if a South Indian was in a hurry and had time to prepare just one dish, it would be rasam. This is because the rasam, due to its soupy consistency and peppy flavour is quite refreshing to have, whether like a soup, with rice, or like in this recipe of restaurant style rasam idli.

For exciting rasam idly, make sure you make the rasam powder at home. Also remember to drown the idlis in really hot rasam so that the flavours will seep in the idli and it will taste superb. Make sure you pour a lot of rasam if you want a soupy dish, as the idlis tend to absorb the rasam immediately.

Tips to make rasam idli. 1. You can make the rasam powder in advance and keep. 2. The tamarind pulp is very sour so if you wish you can add less. 3. Make sure the rasam is very hot before you pour it over the idlis. 4. Idlis can be made in advance and kept.

Enjoy rasam idli recipe | South Indian rasam idli with rasam recipe | restaurant style rasam idli | rasam idly | with step by step photos.

Rasam Idli with Rasam, South Indian Rasam Idly recipe - How to make Rasam Idli with Rasam, South Indian Rasam Idly

Tags

South IndianSouth Indian BreakfastBreakfast Idlis / Dosas / UttapamEvening Tea SnacksIndian PartyDeep PanGluten Free Veg Indian

Preparation Time:    Cooking Time:    Total Time:    Makes 6 plates.

Ingredients
Method
For the rasam
    For the rasam
  1. For the rasam powder, combine the coriander seeds, dry red chillies, peppercorns, 1 tsp toovar dal, chana dal and cumin seeds in a small broad non-stick pan and dry roast on a medium flame for 2 to 3 minutes. Keep aside to cool completely.
  2. Once cooled, blend in a mixer to a smooth powder. Keep the rasam powder aside.
  3. Combine 1½ tbsp of toovar dal and 1 cup of water in a pressure cooker and pressure cook for 3 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Blend the dal mixture using a hand blender till smooth.
  6. Add the rasam powder, mix well and keep aside.
  7. Combine the tomatoes, tamarind pulp, turmeric powder, asafoetida, salt and 3 cups of water, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  8. Add the prepared dal-rasam powder mixture, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
  9. For the tempering, heat the ghee in a small non-stick pan and add the mustard seeds and curry leaves.
  10. When the seeds crackle, add the tempering to the prepared rasam, mix well and cook on a medium flame for 1 minute.
  11. Add the coriander and mix well.
  12. Divide the rasam into 6 equal portions and keep aside.

How to proceed
    How to proceed
  1. Just before serving, place 4 idlis in a serving bowl, pour a portion of hot rasam over it.
  2. Repeat step 1 to make 5 more plates.
  3. Serve {span class="bold1"}rasam idli{/span} immediately with coconut chutney.

Rasam Idli Video by Tarla Dalal

Rasam Idli with Rasam, South Indian Rasam Idly recipe with step by step photos

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what is rasam idli made of ?
  1. What is rasam idli made off? 1. rasam powder :  1 tsp coriander (dhania) seeds, 3 whole dry kashmiri red chillies , broken into pieces, 5 to 6 black peppercorns (kalimirch), 1 tsp toovar (arhar) dal, 1/2 tsp chana dal (split bengal gram) and a pinch of cumin seeds (jeera). See image of list of ingredietns of rasam powder.
  2. What is rasam idli made off? 2. rasam : 2 tbsp toovar (arhar) dal, 1/2 cup finely chopped tomatoes, 1/4 cup tamarind (imli) pulp, a pinch of turmeric powder (haldi), a pinch of asafoetida (hing), salt to taste, 2 tsp ghee, 1/4 tsp mustard seeds ( rai / sarson), 6 to 7 curry leaves (kadi patta) and 2 tbsp finely chopped coriander (dhania). See image of list of ingredietns of rasam.

how to make idli?
  1. Put the urad dal in a bowl. Fresh urad dal is best suitable to get soft idlis. Current years harvested urad dal will be white in colour without pale yellow shades. So, make use of new urad dal for better fermentation and soft idly.
  2. Add fenugreek seeds. It helps in fermentation and make soft idlis in case you do not find current years harvested urad dal.
  3. Wash it well.
     
  4. Learn to make Idli in detail. 

how to make rasam powder
  1. In a small non-stick pan, add 1 tsp coriander (dhania) seeds.
  2. Add 3 whole dry kashmiri red chillies , broken into pieces.
  3. Add 5 to 6 black peppercorns (kalimirch).
  4. Add 1 tsp toovar (arhar) dal.
  5. Add 1/2 tsp chana dal (split bengal gram).
  6. Add a pinch of cumin seeds (jeera).
  7. Dry roast on a medium flame for 2 to 3 minutes.
  8. Transfer into a plate and keep aside to cool completely.
  9.  Once cooled transfer the mixture into a small mixer jar.
  10. Blend to a smooth powder. Keep the rasam powder aside.

how to make rasam?
  1. In a pressure cooker, put 2 tbsp toovar (arhar) dal.
  2. Add 1 cup of water.
  3. Close the lid and pressure cook for 3 whistles.
  4. Allow the steam to escape before opening the lid. This is how it looks after cooking.
  5. Blend the dal mixture using a hand blender till smooth.
  6. Add the rasam powder. See above on step by step on how to make rasam powder.
  7.  Mix well and keep aside.
  8.  In a deep non-stick pan, add 1/2 cup finely chopped tomatoes.
  9. Add 1/4 cup tamarind (imli) pulp. This gives a very nice sourness.
  10. Add a pinch of turmeric powder (haldi).
  11. Add a pinch of asafoetida (hing).
  12. Add salt to taste.
  13. Add 3 cups of water.
  14.  Mix well.
  15. Cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
  16. Add the prepared dal-rasam powder mixture.
  17. Mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.
  18.  For the tempering, heat 2 tsp ghee in a small non-stick pan.
  19. Add 1/4 tsp mustard seeds ( rai / sarson).
  20. Add 6 to 7 curry leaves (kadi patta).
  21. Sauté on a medium flame for 30 seconds.
  22. Pour the tempering to the prepared rasam.
  23. Add 2 tbsp finely chopped coriander (dhania)
  24. Mix well and cook on a medium flame for 1 minute.
  25. Divide the rasam into 6 equal portions and keep aside.

how to serve rasam idli ?
  1. Just before serving re-heat the rasam.
  2. Place 4 idlis in a serving bowl.
  3. Pour a portion of hot rasam over it.
  4. Repeat step 1 to 3 to make 5 more plates.
  5. Serve immediately with coconut chutney.

tips to make rasam idli
  1. You can make the rasam powder in advance and keep.
  2. The tamarind pulp is very sour so if you wish you can add less.
  3. Make sure the rasam is very hot before you pour it over the idlis.
  4.  Idlis can be made in advance and kept.
Nutrient values per plate
Energy395 cal
Protein12.9 g
Carbohydrates79.7 g
Fiber4.3 g
Fat2.8 g
Cholesterol0 mg
Vitamin A151.3 mcg
Vitamin B10.3 mg
Vitamin B20.1 mg
Vitamin B33.5 mg
Vitamin C5 mg
Folic Acid55.9 mcg
Calcium64.6 mg
Iron2.1 mg
Magnesium87.7 mg
Phosphorus232.9 mg
Sodium18.4 mg
Potassium468 mg
Zinc1.8 mg
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Reviews

Rasam Idli, Idli Rasam
 on 15 May 18 09:17 AM
5

રસમ ઇડલી
 on 22 Mar 17 10:49 AM
5

Mane badhi south indian recipe khub j bhave pan me Rasam Idli recipe nu first time read kari ne ne mane banva ni eacha thai. me aa recipe follow kari ne rasam idli banavi ne mara family ne khuba j bhavi ne kidhu every 15 days ma ek var aa jarur banv je...must try recipe.
Rasam Idli
 on 14 Oct 15 08:57 AM
5

Who doesn''t like soft idlis and spicy Rasam, I love both of these and when they come together they are a melt in the mouth combo. My family tasted this combo in a restaurant and when I tried this at home they said this recipe was better...