RASAM VADA

Rasam Vada is a popular snack or starter which is filling and light on the stomach. Vadas are made crisp and soaked or dunked in spicy hot rasam. To make this make vadas first and then rasam. Normally urad dal vadas are made for rasam vadas,but you can make dal vadas and soak them in rasam too.I plan to make the rasam with dal vada soon and post in it in the near future.I am sure you will all like the soft and melt in the mouth consistency of these vadas. The vadas have to be soaked well,but at the same time,it should not break in the rasam also.Take care while preparing these and follow the steps given down below.

I made these absolutely delicious snack on a weekend and we all enjoyed to the fullest.It is very necessary to have the batter fluffy so that the vadas turn crisp.You can try these as an after school snack,menu starter or for high tea.Any time it is served it is bound to be a super hit.Also if you have vadas as leftovers after any function or Pooja,you can try this the next day. Sambhar vada is often made at home,but when I made this Rasam Vada,all gave a big thumbs up and I also had a chance to click my photos,as I made it leisurely.Try my Thayir Vada and cabbage vada recipe too.

Print Recipe

RASAM VADA

Food Advertisements by Course

snack

Food Advertisements by Cuisine

south indian

Food Advertisements by Prep Time

30 minutes

Cook Time

20 minutes

Servings

piece

Ingredients

• Tamarind gooseberry -a small shaped ball
• 1 tomato
• 1/4 tsp asafoetida
• to taste salt
• 1/4 cup Tur Dal Cooked
• 1/2 tsp ghee
• 1/2 tsp mustard
• 1/2 tsp black pepper Powder
• a few coriander leaves

Course snack Cuisine south indian Prep Time 30 minutes Cook Time 20 minutes Servings piece Ingredients Tamarind gooseberry -a small shaped ball 1 tomato 1/4 tsp asafoetida to taste salt 1/4 cup Tur Dal Cooked 1/2 tsp ghee 1/2 tsp mustard 1/2 tsp black pepper Powder a few coriander leaves

Instructions

1. Soak tamarind in hot water.

   
2. In a vessel add tamarind extract,rasam powder,salt, asafoetida and chopped tomato.

   
3. Boil till nice aroma comes.

   
4. Add cooked tur dal.

   
5. Temper mustard seeds in oil and ghee and pour to the rasam.

   
6. Garnish with coriander leaves.

   
7. Soak vadas in rasam and enjoy Rasam Vada piping hot.

   

Recipe Notes

Notes

Adding ghee while tempering enhances the taste.

Soak vadas for minimum 20 minutes.

You can also add vadas in hot water and then immerse them rasam for quick results.

Keep the consistency of rasam thin.

You can add a mixture of tur and moong dal or moong dal alone.