recipe counter

Rasa Vada

Rasa Vada is a popular Indian Snack
Author :
Category :
Vegetarian
Course :
Snack
Cuisine :
Indian
Technique :
Deep Fry
Difficulty :
Medium
Preparation Time :
3 Hours
Servings :
Serves 6
RATINGs :

Ingredients

Tamarind - 1 small Lemon size

1 tbsp - rasam powder

1 - Tomato

Curry leaves - a few

Salt to taste

Coriander leaves - a few

1 tsp - Cumin seeds

1/2 tsp - pepper Corns

Ingredients for Vadai:

Channa dal - 3/4 Cup

Urad Dal - 1 tbsp

Toor Dal - 1 tbsp

Raw Rice - 1 tsp

Salt - to taste

Coriander leaves - a few

Curry leaves - a few | Red Chillies - 2

Green chillies - 2

Grated Ginger - 1 tsp

Method

  1. Grind cumin seeds and pepper corns to a coarse powder.
  2. Soak the tamarind in 1/2 cup of water and extract the juice.
  3. Grind the tomato in a mixer to a puree
  4. Take the tamarind juice and tomato puree in a heavy bottomed vessel. Add salt and asafoetida and boil.
  5. Add rasam powder and allow it to boil for at least 5 mins till the raw smell of the rasam powder goes.
  6. In a pan add ghee and splutter mustard seeds.
  7. Add cumin-pepper powder and fry for a minute and remove from flame
  8. Add 3 cups of water and bring it to boil.
  9. Add the seasoned ingredients to rasam.
  10. When the rasam starts to boil, remove from flame and finally garnish with coriander leaves
  11. Method for making Vada:
  12. Soak the dals and rice in water for 2 hours
  13. Drain and keep it aside for 30 mins.
  14. Save 2 tbsp of dals.
  15. Add half quantity of the remaining dals in a mixer along with salt and red chilli and grind nicely.
  16. Now add the remaining dals and give a couple of pulse. The final vada flour should be coarse and not smooth
  17. To the ground vada flour add chopped green chillies, onion and grated ginger and mix well
  18. Heat oil in a heavy bottomed pan.
  19. Take small quantity of dough, and deep fry the vadas.
  20. Method for making Rasa Vada:
  21. Take half quantity of rasam and keep it aside. One half is for dipping the vadas and other half of rasam is for serving
  22. 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
  23. Soak all the vadas in rasam for at least 1 hour.
  24. 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
  25. Serve.
  26. Recipe courtesy: Subbu's Kitchen
comments powered by Disqus





Bawarchi of the week

Shylaja

Shylaja

Apart from special recipes from Tamil Nadu, Shylaja Praveen also specializes in egg-less baking and cake decorations. She has been passionate about cooking right from her childhood and has inherited the traditional recipes from her mother and mother-in-law.

know more