🇮🇳 Indian Vegetarian

Rasam Idli

Name: Rasam Idli
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: to taste Salt; 2 Tomato; 2 tbsp Ghee; 2 cups Rice; 1/2 tsp Fenugreek Seeds; 1 tbsp Tamarind Paste; 1/4 cup Rice Flour

🇮🇳 Indian

Rasam Idli the way the udupi counters make it: soft, tangy from the overnight ferment, gone in four bites. Ready in 40 minutes including prep.

Prep 20 min Cook 20 min Serves 3 Medium

Ingredients

Saltto taste
Tomato2
Ghee2 tbsp
Rice2 cups
Fenugreek Seeds1/2 tsp
Tamarind Paste1 tbsp
Rice Flour1/4 cup

Optional extras

Fresh Cilantroto finish

Instructions

1
Grind the soaked rice and urad dal with the fenugreek to a smooth, airy batter; ferment overnight.
2
Grease the idli plates, stir the batter once and ladle it in.
3
Steam on rolling water for 10-12 minutes until a skewer comes out clean.
4
Rest 2 minutes, unmould with a wet spoon and serve with sambar and chutney.

Chef's tip

A pinch of baking soda just before steaming rescues a slow batter.

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Watch how it's made

Video: Restaurant Style Rasam Idli | Home Made Tomato Rasam | Rasam Recipes | Kids Soup | Baby Rasam Recipe · on YouTube