Rasa Vada

Recipe by
Total Time:
1.5 hours
Rated : 3 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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How to Make Rasa Vada

  • Grind cumin seeds and pepper corns to a coarse powder.
  • Soak the tamarind in 1/2 cup of water and extract the juice.
  • Grind the tomato in a mixer to a puree
  • Take the tamarind juice and tomato puree in a heavy bottomed vessel. Add salt and asafoetida and boil.
  • Add rasam powder and allow it to boil for at least 5 mins till the raw smell of the rasam powder goes.
  • In a pan add ghee and splutter mustard seeds.
  • Add cumin-pepper powder and fry for a minute and remove from flame
  • Add 3 cups of water and bring it to boil.
  • Add the seasoned ingredients to rasam.
  • When the rasam starts to boil, remove from flame and finally garnish with coriander leaves
  • Method for making Vada:
  • Soak the dals and rice in water for 2 hours
  • Drain and keep it aside for 30 mins.
  • Save 2 tbsp of dals.
  • Add half quantity of the remaining dals in a mixer along with salt and red chilli and grind nicely.
  • Now add the remaining dals and give a couple of pulse. The final vada flour should be coarse and not smooth
  • To the ground vada flour add chopped green chillies, onion and grated ginger and mix well
  • Heat oil in a heavy bottomed pan.
  • Take small quantity of dough, and deep fry the vadas.
  • Method for making Rasa Vada:
  • Take half quantity of rasam and keep it aside. One half is for dipping the vadas and other half of rasam is for serving
  • Add the fried vadas to one half of rasam. Make sure the rasam is hot, if not heat the rasam again and drop the hot vadas
  • Soak all the vadas in rasam for at least 1 hour.
  • After 1 hour, warm the rest of rasam . Take 2 ladles of rasam and add the dipped and soaked vada and garnish with coriander leaves
  • Serve.
  • Recipe courtesy: Subbu's Kitchen