Deepika Padukone eats Rasam Rice by licking her fingers, don’t even ask about the taste of Idli made with a twist.

How to make Rasam Rice

first of all you making rice the normal way Now, to soften the tamarind, soak it in hot water for about 15 minutes and then filter it along with extracting its pulp. Now add chopped tomatoes, cumin, black pepper, dry red chilli and chopped garlic in the mixer and grind them. After this, heat ghee or oil in a deep pan or kadhai on medium flame. Add mustard seeds and fenugreek seeds and let them crackle. Add asafoetida and curry leaves and fry for a few seconds.

Then add the blended tomato paste to the pan and let it cook for about 5-7 minutes, stirring occasionally, until the raw smell disappears. After the mixture thickens a little, add filtered tamarind juice and salt as per taste in the pan. Mix well and let the mixture boil for 5 minutes, this will allow all the flavors to mix and the rasam will be ready.

You can keep the consistency of rasam as per your choice. Place a serving of cooked rice in a bowl and pour hot rasam over it. Garnish with fresh coriander leaves for freshness and taste.

Deepika’s favorite rasam rice

Now know the recipe of Idli made with a twist

To make idli, you will need one cup semolina, one cup curd, one spoon chopped ginger, one spoon green chilli, 1/2 spoon eno and salt as per taste. After mixing all the things in a vessel, add Eno at the end. Now your idli will be ready by steaming it in the oven for 15-20 minutes.

To give a twist you will have to fry

To give a twist to the idli, you will need to apply tadka, for this ghee – 2 spoons, mustard seeds – 2 spoons, asafoetida – ¼ spoon, curry leaves – handful, ginger, chopped – 1½ spoons, chopped green chillies – 2 Nos, urad dal – 1/2 tsp, chana dal – 1/2 tsp and red chilli powder will be required. After tempering these ingredients in ghee, add idli and fry it. With which Deepika’s favorite idli made with a twist will be ready.

You become Italy with a twist