Rasam idli is a fusion recipe served in several restaurants in India as well as households. Though I haven’t tasted this one at restaurants, I came to know about this long time back through my friend sangeeta. But never tried at home. Last month, when we went to little India and had breakfast at Komala vilas, while I had masala dosa, Vj had this rasam idli. I didn’t taste though. But I thought I should make at home and blog rasam idli recipe. I thought instead of linking just idli batter and a rasam recipe and posting, I will post a version of rasam too, which you can make for rice too. This is very similar to what my mom in law makes rasam. Only difference is the rasam powder, she uses hers, while I used store bought. So what is the speciality? She adds a dash of fresh coconut milk at the end for extra flavour. I thought this will be perfect for this rasam idli recipe as the rasam has to be flavourful as well as drinkable.
Serve hot, you can serve with coconut chutney if you want, but this can be had as such. Great evening time tiffin or dinner.