Idly the popular “tiffen” in the South of India has now travelled worldwide. This fermented cereal- pulse food is definitely a king of variety…. Idly – chutney, idly – sambhar, podi idly, idly fry, masala idly, stuffed idly….. The list is endless.
I make a totally different version… Rasam-idly… Yes… Soft idlies soaked in light and spicy rasam and garnished with fresh vegetables of your choice. The final drizzle of fragrant ghee makes this delicious dish even more heavenly. Today I soaked the mini idlies in spicy tomato rasam. Finely chopped banana stem, cucumber, onions, tomato, green chilly and coriander was used as a garnish. The result was tongue tickling.
- Tomato rasam – 1 cup
- Mini idlies / idly cube – 16 pcs
- Finely chopped banana stem – 1 tbsp
- Finely chopped oinions – 1 tbsp
- Finely chopped cucumber – 1 tbsp
- Finely chopped fresh coriander – 1 tbsp
Place the idlies in a deep serving bowl .Pour hot rasam over it. Allow to soak for 1 minute. Sprinkle the chopped vegetable and serve with a drizzle of ghee
You can try rasam idly with pepper rasam, pineapple rasam or lemon rasam.
Rasam idly is high carbohydrate and moderate protein dish. Fermentation and steaming adds to its health score and digestibility .Light and flavorful, this can be eaten by all for any meal either as a starter or main course.
