Rasam Vadai aka Rasa Vada is a very popular South Indian Appetizer with influences from TamilNadu Cuisine. This Hotel Style Rasam Vadai recipe is something different, extremely crunchy with a wow taste factor. Basic Rasam recipe inspired by my Paruppu Urundai Rasam Recipe and it tastes delicious since it is very mild and made with homemade rasam powder. I have shared 2 types of vada/Vadai recipes to make rasam Vadai Recipe, the first type is rasam Vadai with masala vada and another type is Rasam Vadai with Medu Vadai. Both types of Vadais are very delicious if it dipped in Hot steaming Rasam.
While I was searching my old pictures in my phone gallery I god this Rasam Vada Images that I clicked very long back. I think this is the right time to share the Rasam Vadai Recipe with you all. The Rasam Powder recipe I used here is completely homemade and do check the tips to make perfect rasa vada.
Rasam Vadai Recipe Video:
How to make Rasam Vadai Recipe with Masala Vadai:
- To make Masala Vadai:
- ½ cup Toor dal/துவரம் பருப்பு
- ½ cup channa dal/கடலை பருப்பு
- 2 dry red chilies/உலர்ந்த சிவப்பு மிளகாய்
- finely chopped coriander leaves/கொத்துமல்லி தழை
- salt
- Oil for frying the vada
- How to make Masala Vadai:
- Soak the Toor dal & channa dal along with 2 chilies in the water at least for 1 hour.
- then drain the water, grind dals with the 2 chilies, salt, and in a mixie
- Grind it to a coarse paste and then transfer the mix to a plate, add chopped onions, coriander leaves and mix well.
- Make a small ball out of it. Don't Press the ball tightly, it may become hard.
- Heat the oil and fry the vadas.
Fry it in medium flame so that the vada turns crispy and also it will not get burnt.
How to make Rasam Vadai Recipe with Medu Vadai:
- 1 cup urad dal/உளுத்தம் பருப்பு
- 1 tbsp Rava/semolina/ரவை
- ⅓ cup water(for grinding the vada)/தண்ணீர்
- 1 tsp crushed pepper/மிளகு
- few coriander leaves/கொத்தமல்லி இலை
- salt/உப்பு
- oil for frying the vada/எண்ணெய்
- Soak the urad dal & Rava/semolina for 1 hour.
- After an hour drain the water and add both urad dal & Rava in a mixie jar. Grind it to a smooth paste. add little water for grinding.
- I ground in mixie you can grind it in grinder also.
- transfer the grounded vada batter in a bowl.
- Add crushed pepper, coriander leaves, and salt. Mix well.
- Heat oil in medium flame. Once the oil becomes hot, take a little batter. Drop a small hole in the center using your thumb.
- Drop slowly into the hot oil. Turn and fry the other side.
- Once it turns golden remove from oil.
- Vadai is ready.
You can add any variety of keerai(spinach), preferably murungai keerai and sirukeerai tastes good.
We can add the black pepper while grinding instead of adding pepper powder.
Fry it in medium flame so that the vada turns crispy and also it will not get burnt.
More vadai/vada collections in Prema’s Culinary, Keerai vadai, cabbage vada, Karamani vadai, sambar vada, vada pav, murungai keerai vadai, dahi vada, vada curry, milagu vadai.
Let’s Make Rasam For Rasam Vadai:
- 1 small gooseberry size Tamarind/சிறிய நெல்லிக்காய் அளவு புளி
- 2 medium-sized Tomatoes/தக்காளி
- 1 tsp Salt/உப்பு
- Few chopped Coriander Leaves/கொத்தமல்லி இலைகள்
- For Tempering Rasam:
- 1 tsp Mustard seeds/கடுகு
- 1 sprig Curry Leaves/கறி இலைகள்
- 1 tsp Ghee/நெய்
- 1 dry red chili/சிவப்பு மிளகாய்
- 1 pinch Hing/பெருங்காயம்
- Soak the Toor dal & channa dal in the water at least for 1 hour.
- then drain the water, grind dals with the 2 chilies, salt, and ginger in a mixer.
- Grind it to a coarse paste and then transfer the mix to a bowl, add chopped coriander leaves and mix well.
- Make a small ball out of it. Don't Press the ball tightly, it may become hard. Now balls are ready to steam.
- Grease the idli plate and arrange the balls on it. Steam the balls till it cooks or for about 10-15 mins.
- Let the balls steam, Meanwhile, we will make rasam.
- Mash the tomatoes with your hands or puree it in mixer & keep aside. Extract the tamarind and keep aside.
- Now add the mashed tomatoes, tamarind extract & cooked dal(optional) to a saucepan.
- add 1 cup of water, turmeric powder & salt. Finally, add the freshly grounded rasam powder and mix well.
- Once rasam started boiling add the steamed dal balls, Allow the Rasam to boil for about 2 minutes in a low to medium flame.
- when it started to foaming, and switch off the stove.
- Heat ghee in another pan, add mustard seeds let it sputter and then add dry red chili, curry leaves, hing. Add this tempering over the rasam.
- add coriander leaves. Rasam ready for Rasam Vadai
Mash the tomatoes and make like a tomato puree. Even you can grind the tomatoes but you will miss the tomato chunks in the rasam.
Adjust the chili according to your spice level.
Always make the rasam powder freshly and make rasam, stored rasam powder will not taste good as fresh ones. I used this recipe for Rasam Powder.
How to Serve the Rasam Vadai:
- We can make the Vadai and drop it directly but make sure that we should not disturb the Vadai immediately after adding it.
- Add the vada in a plate or bowl and Pour the hot piping rasam over it.
- Actually it tastes good if we have it hot but if you have leftover vada you can use that to make sure the rasam is hot.
- You can add chopped onions, coriander leaves over the vada it tastes crunchy and delicious.
Some recipes Related Paruppu Urundai Recipes like Paruppu Urundai Kuzhambu with Drumstick Leaves, My mom’s Version of Paruppu Urundai Kuzhambu recipe here. Unique veg Kola Urundai Kuzhambu Recipe, Bonda Mor Kuzhambu, Vadai Mor Kuzhambu.
I would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on Facebook(https://www.facebook.com/premasculinary), Twitter & Pinterest. for the Instagram mention, @premasculinary or tag #premasculinary
HAPPY COOKING!! ENJOY SNACKING!!!
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