Rasam Vada

Name: Rasam Vada
Total time: 1800 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 1/2 cup split urad dal (about 100 grams); 1/2 cup split moong dal (about 100 grams); 4 green chilies; 1 piece ginger; Salt, to taste; as needed Oil,; Rasam; 1 small bowl toor dal (about 1/2 cup or 100 grams); 1 tablespoon mustard seeds; 6 garlic cloves; 2 onions; 4 tomatoes; 1/2 small bowl tamarind paste (about 1/4 cup or 60 ml); 4 tomatoes; 2 tablespoons rasam masala; 1 tablespoon turmeric powder; 1 tablespoon chili powder; Salt, to taste; A few curry leaves

Nirmala Rajput @cook_28398047

Ahmedbad

Rasam vada is incredibly tasty—many find it even more delicious than sambar! It's a South Indian favorite, enjoyed throughout the year.

Nirmala Rajput @cook_28398047

Ahmedbad

Rasam vada is incredibly tasty—many find it even more delicious than sambar! It's a South Indian favorite, enjoyed throughout the year.

Saved

Ingredients

30 minutes

Serves 4 servings

1/2 cupsplit urad dal (about 100 grams)
1/2 cupsplit moong dal (about 100 grams)
4green chilies
1 pieceginger
Salt, to taste
as neededOil,
Rasam
1small bowl toor dal (about 1/2 cup or 100 grams)
1 tablespoonmustard seeds
6garlic cloves
2onions
4tomatoes
1/2small bowl tamarind paste (about 1/4 cup or 60 ml)
4tomatoes
2 tablespoonsrasam masala
1 tablespoonturmeric powder
1 tablespoonchili powder
Salt, to taste
A fewcurry leaves

Saved

Steps

30 minutes

1

Soak the dals for 3-4 hours. Drain and grind them to make a thick batter—do not add too much water. Add a paste of green chilies and ginger, crushed black pepper, and salt. Mix well.
2

Heat oil in a deep pan. Shape the batter into small or large vadas as you prefer, and fry them until golden brown.
3

To make the rasam, boil the toor dal with turmeric and salt until soft. In a separate pan, heat oil and add mustard seeds, curry leaves, garlic, chili paste, and onions. Sauté for 2 minutes.
4

Add tomatoes and a tablespoon of urad dal. Mix well. Add turmeric powder, chili powder, and salt, and sauté for another 2 minutes. Add tamarind paste and a pinch of asafoetida (hing), mix, cover, and cook for 2-3 minutes. Then add the cooked dal.
5

Add rasam masala and simmer everything together, covered, for 2-3 minutes. Pour the rasam into a serving bowl, top with the vadas, and serve hot. It's very tasty!
6