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Rasam Vadai Recipe, 2 types of Rasa Vada making+video

March 18, 2020 by Premalatha Aravindhan Leave a Comment

 

Rasam Vadai, Rasa Vada, Rasam vada, Rasa Vadai

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:

Rasam Vadai Recipe, 2 types of Rasa Vada making+video
 
Save Print
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
Rasa Vada/Rasam Vadai Recipe with Masala Vadai
Author: Premalatha Aravindhan
Recipe type: Appetizer
Cuisine: TamilNadu, Indian
Serves: 3
Ingredients
  • 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
Instructions
  1. How to make Masala Vadai:
  2. Soak the Toor dal & channa dal along with 2 chilies in the water at least for 1 hour.
  3. then drain the water, grind dals with the 2 chilies, salt, and in a mixie
  4. Grind it to a coarse paste and then transfer the mix to a plate, add chopped onions, coriander leaves and mix well.
  5. Make a small ball out of it. Don't Press the ball tightly, it may become hard.
  6. Heat the oil and fry the vadas.
Notes
Grind the batter by adding a little water, if the vada drinks too much water adjust it by adding a tsp of rice flour into it.
Fry it in medium flame so that the vada turns crispy and also it will not get burnt.
3.5.3208

rasam vadai with masala vadai

How to make Rasam Vadai Recipe with Medu Vadai:

Rasam Vadai Recipe, 2 types of Rasa Vada making+video
 
Save Print
Prep time
1 hour
Cook time
15 mins
Total time
1 hour 15 mins
 
Rasam Vadai Recipe with Medu Vadai
Author: Premalatha Aravindhan
Recipe type: Appetizer
Cuisine: TamilNadu, Indian
Serves: 4
Ingredients
  • 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
Instructions
  1. Soak the urad dal & Rava/semolina for 1 hour.
  2. 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.
  3. I ground in mixie you can grind it in grinder also.
  4. transfer the grounded vada batter in a bowl.
  5. Add crushed pepper, coriander leaves, and salt. Mix well.
  6. Heat oil in medium flame. Once the oil becomes hot, take a little batter. Drop a small hole in the center using your thumb.
  7. Drop slowly into the hot oil. Turn and fry the other side.
  8. Once it turns golden remove from oil.
  9. Vadai is ready.
Notes
Grind the batter by adding little water, if the vada drinks too much water adjust it by adding a tsp of rice flour into it.
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.
3.5.3208

Rasa Vada Preparation 2 types

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:

Rasam Vadai Recipe, 2 types of Rasa Vada making+video
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
How to make simple Rasam
Author: Premalatha Aravindhan
Recipe type: Appetizer
Cuisine: TamilNadu, Indian
Serves: 4
Ingredients
  • 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
Instructions
  1. Soak the Toor dal & channa dal in the water at least for 1 hour.
  2. then drain the water, grind dals with the 2 chilies, salt, and ginger in a mixer.
  3. Grind it to a coarse paste and then transfer the mix to a bowl, add chopped coriander leaves and mix well.
  4. Make a small ball out of it. Don't Press the ball tightly, it may become hard. Now balls are ready to steam.
  5. Grease the idli plate and arrange the balls on it. Steam the balls till it cooks or for about 10-15 mins.
  6. Let the balls steam, Meanwhile, we will make rasam.
  7. Mash the tomatoes with your hands or puree it in mixer & keep aside. Extract the tamarind and keep aside.
  8. Now add the mashed tomatoes, tamarind extract & cooked dal(optional) to a saucepan.
  9. add 1 cup of water, turmeric powder & salt. Finally, add the freshly grounded rasam powder and mix well.
  10. Once rasam started boiling add the steamed dal balls, Allow the Rasam to boil for about 2 minutes in a low to medium flame.
  11. when it started to foaming, and switch off the stove.
  12. 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.
  13. add coriander leaves. Rasam ready for Rasam Vadai
Notes
Actually it tastes good the next day so we can make it and refrigerate it a day before.
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.
3.5.3208

How to Serve the Rasam Vadai:

  1. We can make the Vadai and drop it directly but make sure that we should not disturb the Vadai immediately after adding it.
  2. Add the vada in a plate or bowl and Pour the hot piping rasam over it.
  3. 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.
  4. 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!!!

 

« Honey Chili Soya Chunks Recipe, How to make Crispy Crunchy Chili Soya Chunks
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Filed Under: rasam recipe, Vadai Recipes Tagged With: how to make rasa vada, how to make rasam vadai recipe, rasam powder, rasam vadai recipe, Vadai Recipe

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I am Premalatha Aravindhan, the face behind Prema's Culinary. A cook, baker, writer, photographer, and publisher of premascook.com. Watch my cooking videos on youtube(cpremas79) and get the updates on Instagram(premasculinary) Read More…

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