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Rasa Vada Recipe

Rasa Vada is a popular Indian Snack
Author :
 
On :
Thursday, 11 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Preparation Time :
3 Hours
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

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
  • How to Make Rasa Vada:

    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



     

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    Niya Prakash

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