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Rasam

Ingredients

  • Tamarind​​

  • Udad dal

  • Water

  • Til oil ( Sesame oil)

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Idli batter making

  1. Take 4 cups of idli rice ( for 32-35 idlis) and 1 cup of udad dal.

  2. Rinse both of them and soak them in water for 6-8 hours.

  3. Then grind them in a grinder or mixer ( grinder is prefered in order to get a smooth batter) 

  4. Put 2 - 2.5 spoons of salt while griniding so that the salt gets mixed with the batter properly

  5. The batter should be smooth to get soft idlis.

  6. Remove the batter and keep them in a container for 6- 8 hours for fermentation.

  7. Then store the container in a refrigerator. This batter can be used to make idlis (for maximum 2 days)  and then the same batter can be used for making dosas.

 

It can be made more healthier and tastier by adding sprouted moong, carrot, tomato and green leafy vegetables ( cut methi or grinded spinach).

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Idli making

  1. Take a idli stand and apply til oil​ (sesame oil) on the top and bottom of all the plates.

  2. Pour 1- 2 cups of water in the idli cooker or rice cooker.

  3. Pour the idli batter and place them either in a idli cooker or in a normal cooker and steam it for 10- 15 minutes.

  4. After switchingoff the gas wait for 10 minutes, allow the idlis to cool and store them in an insulated container.

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Your tasty idlis are ready!!

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It can be made more healthier and tastier by adding sprouted moong, carrot, tomato and green leafy vegetables ( cut methi or grinded spinach).

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