Sify Bawarchi
Follow us on
Rasam Vada
By : Rehana Khambaty
Category : Snacks and refreshments
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. To prepare the rasam, pressure cook the dal alongwith one cup of water.
  2. Mash the dal and add two cups of water. Boil and keep aside.
  3. Heat oil in a pan and add cumin seeds, asafetida, green chilli, curry leaves and turmeric powder.
  4. Saute and add the tomatoes and cook till they become tender.
  5. Now drain the water from the dal and add this water to the tomatoes. Keep the thick boiled dal aside.
  6. Add the rasam powder, chilli powder, tamarind pulp and salt to it and boil for 4-5 mins.
  7. Remove and transfer it to a bowl.
  8. To prepare the vadas, soak the urad dal for 4-6 hours.
  9. Grind the dal with chillies and ginger paste with minimum water to make a fine paste.
  10. Add salt and beat well with a spatula.
  11. Heat oil in a pan, place a lemon sized portion of the dal batter in your palm, make a hole in the centre with your finger and slide it in hot oil till it turns red and crisp.
  12. Deep fry the vadas one by one and keep aside.
  13. Take a little water in a vessel and add the vadas to it. Slightly squeeze the vadas to remove the water.
  14. Serve them in a bowl full of hot rasam.
For the Rasam:
1/4 cup - toor dal
1/2 tsp - cumin seeds
1/4 tsp - asafoetida
1 - green chilli, chopped
7 to 8 - curry leaves
1/2 tsp - turmeric powder
1 - tomato, chopped
2 tsp - rasam powder
1/2 tsp - red chilli powder’
2 tsp - tamarind pulp
2 tsp - oil
For the Vadas:
1 cup - urad dal
3-4 - green chillies
1 tsp - ginger paste
Salt to taste
  Post your Comments