Vada

How to make Rasam Vada - Crisp vadas dunked in spicy rasam – absolutely delicious.

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Ingredients for Rasam Vada Recipe

• Split black gram skinless (dhuli urad dal) soaked 1 cup

• Rasam powder 2 teaspoons

• Coconut chopped 2-3 tablespoons

• Green chillies chopped 2

• Ginger finely chopped 1/2 inch piece

• Salt to taste

• Oil 1 tablespoon

• Split pigeon pea (toor dal/arhar dal) 2 tablespoons

• Tomatoes roughly chopped 2 medium

• Asafoetida 1/4 teaspoon

• Mustard seeds 1/2 teaspoon

• Whole dry red chillies broken 2

• Curry leaves 10-15

• Tamarind pulp 1 teaspoon

• Jaggery (gur) grated 1 teaspoon

• Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Drain urad dal and grind to a thick batter. Add coconut, green chillies, ginger and salt and whisk the batter well.

Step 2

Heat sufficient oil in a kadai. Dampen your hands, shape the batter into small balls with finger tips and drop into the oil. Deep fry till golden. Drain vadas on absorbent paper.

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Step 3

For rasam cook the toovar dal with one cup of water in a deep pan till it gets mashed. Add tomatoes and one cup of water and salt and let it cook till the tomatoes soften.

Step 4

Heat oil in a pan. Add asafoetida, mustard seeds, broken red chilli and curry leaves. Strain the tomatoes and dal and transfer into a mixer jar and grind to a smooth puree. Add the remaining stock to the tempering and mix.

Step 5

Add the puree and mix. Add rasam powder, tamarind pulp, jaggery and salt and mix well. Add coriander leaves and mix. Simmer for two to three minutes.

Step 6

To serve place the vadas in serving bowls, pour the hot rasam over and serve immediately.

Nutrition Info

Calories : 995

Carbohydrates : 132.4

Protein : 52.4

Fat : 28.3

Other : Fiber- 27.9gm