Name: Rasam Vada Recipe | Rasam Vadai Recipe | Rasa Vadai Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 155 min
Ingredients: For Vada:; 1 cup Chana Dal / Kadalai Paruppu; 1 medium Onion (chopped very finely ); 1 medium Green Chillies (chopped very finely ); 1 tbsp Ginger (chopped finely ); Curry Leaves a small handful; Salt to taste; Oil for deep frying; For Rasam:; 2 to 3 tbsp Tamarind Pulp; 2 to 3 cup Water; 1.5 tbsp Coriander Powder / Malli podi; 2 tsp Chilli Powder; Salt to taste; 10 cloves Garlic (crushed ); Curry leaves a handful

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Rasam Vada Recipe with step by step pictures. Rasam Vadai made with paruppu vada soaked in a tangy rasam till it is soft. This rasa vadai is perfect for cold winter days which soothes our soul.

TABLE OF CONTENTS

1. 📖 Recipe Card

2. Rasam Vada Recipe | Rasam Vadai Recipe | Rasa Vadai Recipe

3. Version 1: Rasam Vadai Recipe (using Paruppu Vadai)

4. Version 2: Rasam Vada Recipe (Bonda Rasam Recipe)

5. Tips & Tricks

Rasam Vada

This is one dish which we make on all special day, hubby's favourite recipe too. I have shared a version of my mom's melt in mouth rasam vadai. It is completely different from this one. It just melts in your mouth. I love that so much more than this one.

I made a plain simple rasam for this, but you can make my tomato rasam to soak the vada. Hope you will try this out and let me know how it turns out for you..

Ingredients for Rasam Vada Recipe

For Vada:

Chana Dal / Kadalai Paruppu - 1 cup
Onion - 1 medium size chopped very finely
Green Chillies - 3 chopped finely
Ginger - 1 tbsp chopped finely
Curry Leaves a small handful
Salt to taste
Oil for deep frying

For Rasam:

Tamarind Pulp - 2 to 3 tbsp
Water 2 to 3 cup
Coriander Powder / Malli podi - 1.5 tbsp
Chilli Powder - 2 tsp
Salt to taste
Garlic - 10 cloves crushed
Curry leaves a handful

How to make Rasam Vada

Soak chana dal for 3 to 4 hours. Drain it. Add it to blender and grind coarsely.
Now add salt and other ingredients except oil and mix well.
Take small portion and flatten it slightly. Fry it in hot oil till golden and crispy. Drain and set aside.
Now Take the other ingredients in a large pot and bring it to boil.
Add in fried vada and simmer for 10 to 15 mins
Now turn off the heat and cover the pot, soak it for 1 to 2 hours.
Serve hot.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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📖 Recipe Card

Version 1: Rasam Vadai Recipe (using Paruppu Vadai)

Soak Chana Dal Overnight or 3 to 4 hours

Strain it

Take it in a blender

crush it coarsely

add in salt

Mix well

Prepare your veggies

add in other ingredients

Mix well

Take a small portion

Shape it into balls

Flatten it

Drop the vada in hot oil

fry till golden

drain it

vadas done

Now lets make the rasam..Take tamarind in a bowl

Cover with some water and let them soak

Mix well and strain it

Take a big kadai

Add in tamarind pulp

add in lots of water

some coriander powder

and chilli powder

and some salt

Now take a whole head of garlic..No need to peel

pound it so it is crushed

add that to the rasam

add a handful of curry leaves

Mix this whole thing up

Bring everything to a boil

Add in fried vadai

Simmer for 10 to 15 mins

Leave it to soak for 1 to 2 hours

now it is soaked

Serve

Yum..

Version 2: Rasam Vada Recipe (Bonda Rasam Recipe)

Amma makes the best rasa vadai. It just melts in your mouth and i am damn sure you crave for more. This is not like your normal rasam vadai in which you dunk paruppu vadai in rasam. This is a special rasam vadai. The vadai is round and it absorbs the rasam best and just melt in your mouth.

The batter has only channa dal and urad dal. The most important part is grinding the batter. You have to grind the batter till it is fluffy and light. That will make the vadai fluffier when fried and melt in mouth when soaked in rasam. So hope you will try this and let me know what you think.

Preparation Time : 15 mins
Soaking Time : 5 to 8 hours
Cooking Time : 30 mins
Resting Time : 20 to 30 mins
Makes : 20 to 25 vadai

Ingredients for Rasa Vadai Recipe

Channa dal / Kadalai Paruppu - 2 cup
White Whole Urad dal / Ulundu Paruppu - ½ cup
Curry leaves a handful
Oil for deep frying

For Rasam:

Water - as needed
Chilli powder - 1 tblspn or to taste
Coriander powder - 2 tblspn
Salt to taste
Tamarind Pulp - 3 tblspn or to taste
Garlic - 6 cloves crushed
Asafoetida / Hing / Kaya podi - ½ tsp
Curry leaves a handful

How to Make Rasa Vadai Recipe (Easy Steps

Soaking Chana Dal

Wash and Soak channa dal and urad dal for at least 5 hours.

Grinding the Batter for Rasam vadai

Drain them and add it to a blender or grinder and make into a fine paste. Dont add too much water, add water slowly and grind this till the batter is nice and fluffy. Since there is urad dal, the batter will foam up while grinding. You need that, this will make the vadai melt in your mouth. Once you have ground, add curry leaves in it and mix well. You don't need to add salt.

Frying Vadai for Rasam Vadai

Heat oil for deep frying and drop small vadai in oil and fry them till golden. Drain them.

Rasam Preparation

Make rasam. Take some water in a large pot, add in all the ingredients and mix well. Add some more water, these vadai will absorb lots of rasam. Heat this up, add a handful of curry leaves to the rasam and boil it up.

Soaking Vadai in Rasam

Once it reaches boil add the vadai and boil it for 5 mins. Switch off the flame and let it sit for 15 to 20 mins till they are soaked. Serve warm or hot.

Rasam Bonda Pictures

Soak Channa dal & Urad dal

Drain & Add it to blender

Blend them to a smooth paste

Look at the finger marks. I clicked this pic
when my mom was making vadai

You only need to add curry leaves to this

Take a small portion

Drop into hot oil

Fry them

Drain them

Take little water in a huge pot

Add some chilli powder

Season with some salt

Add some coriander powder

Add some crushed garlic

Some tamarind

Some hing

Now mix the tamarind in the water

Take the leftover out

Add some more water

You got to taste this rasam and adjust to your taste

Add lots of curry leaves and bring it to a boil

Drop the vadai and let them soak for a good 20 to 30 mins

Serve

Tips & Tricks

Grind the dals well till it is fluffed up. This will make the vadai melt in mouth.
Don't add too much water, add little water and keep on grinding.
My mom uses her wet grinder to grind the batter.
Never add salt to the vadai, since we add salt to rasam, the vadai will absorb those salt. If you add salt to vadai also, then the vadai will become too salty.
Taste the rasam and adjust the salt, chilli powder, tamarind to your taste. It should be little on the intense side, since the vadai will absorb most of them.
Don't fry the vadai on too high heat. Then it will brown on outside and wont cook properly in the middle.
You don't need to add too much spices or onions to the vadai batter. But if you need you could add some finely chopped onions.