Rasam Vada
Rasam Vada is a South Indian snack that has a crisp fritter and a tangy soup. The unique combo is served for breakfast and sometimes even as an evening snack.
Servings 4
Equipment
- Pan / Kadai / Wok
- Grinder
- Mixing Bowl
- Strainer
- Slotted Spoon
Ingredients
Grind to a Paste
- 4 Tomato large
- 4 cloves Garlic Garlic
- 8-10 Peppercorns
- 1 tsp Cumin Seeds
- Marble sized Tamarind Ball
- Few Curry Leaves
Other Ingredients
- 1/4 tsp Rasam Powder store bought
- 1/2 Tomato roughly squeezed
Tempering
- 1 tsp Ghee
- 1 tsp Mustard Seeds
- Pinch Asafoetida
- 4-5 Curry Leaves
- Coriander leaves
Vada
- 2 cups Urad Dal
- 2-4 Green Chilly
- 3-5 Peppercorns coarsely ground
- 1 tsp Ginger finely chopped
- 1 Onion roughly chopped (optional)
- Coriander Leaves few
- Salt to taste
- Oil to Fry
Instructions
Rasam
- First grind finely all ingredients under paste.
- Transfer the paste to a pot.
- Add 2 cups of water and let the mix come to a rolling boil. Now simmer and cook for 4-5 minutes.
- Next, stain the mixture.
- Place it on the flame again, add rasam powder, half a tomato. Squeeze it roughly with hands.
- Let the rasam till the tomato is soft.
Tempering
- Heat ghee. Add mustard seeds, asafoetida and curry leaves.
- Pour the ghee over the rasam.
Vada
- Wash the Dal very well. Drain and soak in water for 2 hours.
- After 2 hours, drain the dak completely. Add green chillies and ginger.
- Grind to a smooth batter, gradually adding a1-2 tbsp of water.
- Add onion, coriander leaves, peppercorns, salt and a few torn curry leaves. Mix well, beating with hands.
- Heat oil in a deep frying pan.
- Now wet your hands, and flatten a ladle of batter into a round 2” patty. Make a hole in the centre and slip gently into the hot oil.
- Similarly make other vadas, making sure not to over crowd the pan.
- Fry vadas in batches, flipping frequently , till crisp and golden.