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.
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..
Similar Recipes,
Mom's Rasam Vada
Curd Vada
Curd Idli
Masala Vadai
Medu Vada
Peas Vada
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.
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Rasam Vada Recipe | Rasam Vadai Recipe | Rasa Vadai Recipe
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
Instructions
- 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.
Version 1: Rasam Vadai Recipe (using Paruppu Vadai)
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| Soak Chana Dal Overnight or 3 to 4 hours |
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
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| Soak Channa dal & Urad dal |
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.
Chellaswapan
wow! this vadas are entirely new for me. definetely I'll try those yummy vadas.