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5 from 1 vote

Rasam idli

Rasam idli is a fusion recipe served in several restaurants in India as well as households. With a super easy rasam recipe included.


  • 1 tablespoon Tamarind
  • ¼ cup Toor dal
  • 1 Tomato
  • 2 Green chilli
  • ¼ cup Coconut
  • 1 teaspoon Rasam powder
  • ¼ teaspoon Turmeric
  • 1 pinch Sugar
  • Salt as needed
  • 3 tablespoon Coriander leaves chopped

To temper

  • 1 teaspoon Ghee
  • ½ teaspoon Mustard
  • 1 Red chilli
  • 2 pinches Asafoetida
  • 1 teaspoon Cumin seeds
  • 1 spring Curry leaves

To assemble

  • 8 Idlies
  • ½ cup Chopped onion
  • 3 tablespoon Coriander


  • Pressure cook toor dal with 1 cup of water for 4 whistles in medium flame. Mash it well once done.
  • Soak tamarind in hot water and extract tamarind juice. (1 cup total)
  • In luke-warm water (¼ cup), grind coconut and extract milk. Keep aside.
  • Boil tamarind extract, with added one more cup of water, along with finely chopped tomato and slit green chilli. Let it boil for 5 mins.
  • Add rasam powder, turmeric, salt and sugar. Bring to boil. Add mashed dal and adjust water if needed.
  • Bring to boil again and once its frothy, add coconut milk and switch off the flame immediately.
  • In a kadai/ pan, heat ghee, temper with mustard, red chilli, asafoetida, cumin seeds and lastly coriander leaves. Add this tadka to rasam and finally garnish with coriander leaves.
  • Make idli and place it in serving bowl. Add the hot rasam over it generously to dunk the idlis.
  • Garnish with finely chopped onion and coriander just before serving (If desired)


  • After adding coconut milk, do not let it boil. You can also add after switching off the flame.
  • Since we add coconut milk, the rasam might tend to get spoiled sooner. So serve within ½ day.
  • Coconut milk and green chilli adds great flavour to the rasam.
  • Be generous with adding coriander leaves.