rasam vada recipe | rasam vadai recipe | rasa vadai recipe



rasam vada recipe | rasam vadai recipe | rasa vadai recipe with detailed photo and video recipe. an ideal tasty and flavoured soup and fritter combination snack made with urad dal for a crisp snack and blend of spices for juicy rasam. it is perhaps one of the popular morning breakfast combo recipe served alongside idli or dosa. these crispy deep-fried vada’s are soaked directly into the hot rasam which inflates it and makes it soft and squashy for a joyful ride of flavours.
rasam vadai reciperasam vada recipe | rasam vadai recipe | rasa vadai recipe with step by step photo and video recipe. south indian cuisine is ultra-popular for its range of breakfast recipes it has to offer. these are generally clean and healthy meals with an abundance of carbs in it. but then there are other types and variants of breakfast cum snack with deep frying as its main source of cooking. one such popular and tasty snack combo recipe is rasam vadai recipe known for a strange combination of vada and spicy rasam.

urad dal based vada’s are always my personal favourite. i personally like to relish with the combination of idli or dosa with a huge dip of chutney with it. but the same vada can also be served with many other types. the most popular way is to either serve it with dipped sambar or with sweetened yoghurt. there is another way the same vada is served. it is with a generous amount of spicy and tangy rasam. this is particularly famous in south india and is served as an evening snack, if not for morning breakfast. the idea is to serve the leftover vada’s with leftover rasam from lunch. however, the combination has become a popular choice and is served as one of the morning breakfast meals. i personally feel it is too much of task to make rasam and vada specifically for morning breakfast. hence it is best to prepare the rasam overnight and prepare vada in the morning.

rasam vada recipefurthermore, some more additional tips, suggestions and variants to the perfect spicy rasam vada recipe. firstly, according to me, it is best if the vada’s are made in round shape and avoid making doughnut-shaped vada’s. this is because it is dipped in liquid and has more potential to absorb juice inside if made spherical in shape. secondly, i would heavily recommend dipping the vada’s when both vada and rasam are hot. there are more chances of absorbing the rasam by vada when it is hot. lastly, for serving it does not need any additional topping, but there is a lot of scope for experiment. you may add a generous amount of coconut chutney on top of rasam vada or even add finely chopped onions or choice of the mixture to spice it up.

finally, i request you to check my other related snacks recipes collection with this post of rasam vada recipe. it mainly includes my other related recipes like pizza cutlet, methi ka nashta, tomato bajji, chilli garlic breadsticks, aloo aur besan ka nasta, haldiram namkeen, buttermilk vada, tamarind candy, rava shankarpali, ulundu murukku. further to these i would also like to mention my other similar recipe categories like,

rasam vada video recipe:

recipe card for rasam vadai recipe:

rasam vadai recipe

rasam vada recipe | rasam vadai recipe | rasa vadai recipe

2 from 4 votes
Prep Time: 10 minutes
Cook Time: 40 minutes
Soaking Time: 1 hour 30 minutes
Total Time: 2 hours 20 minutes
Servings: 20 vada
AUTHOR: HEBBARS KITCHEN
Course: snacks
Cuisine: south india
Keyword: rasam vada recipe
Calories: 84kcal
Print Recipe Pin Recipe
easy rasam vada recipe | rasam vadai recipe | rasa vadai recipe

Ingredients

for rasam powder:

  • 2 tbsp coriander seeds
  • 1 tbsp cumin
  • 1 tbsp pepper
  • 2 tbsp toor dal
  • 2 dried red chilli
  • few curry leaves

for south indian rasam:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • pinch hing
  • few curry leaves
  • 1 tomato, finely chopped
  • 1 chilli, slit
  • 1 cup tamarind extract
  • ½ tsp turmeric
  • 1 tsp salt
  • ½ tsp jaggery
  • 1 cup toor dal, cooked
  • 4 cup water
  • 2 tbsp coriander, finely chopped

for vada:

  • 1 cup urad dal
  • water, for soaking & grinding
  • 2 tbsp rice flour
  • 1 inch ginger, finely chopped
  • 2 chilli, finely chopped
  • few curry leaves, finely chopped
  • 2 tbsp coriander, finely chopped
  • ½ tsp salt
  • oil, for frying

Instructions

how to make south indian rasam using homemade rasam powder:

  • firstly, dry roast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tbsp pepper, 2 tbsp toor dal, 2 dried red chilli and few curry leaves.
  • roast until the spices turn aromatic without burning them.
  • blend to a fine powder and rasam powder is ready. you can prepare this in large batch and store in an airtight container.
  • to prepare rasam, in a large kadai heat 2 tbsp oil.
  • splutter, 1 tsp mustard, ½ tsp cumin, pinch hing and few curry leaves.
  • add 1 tomato, 1 chilli, 1 cup tamarind extract, ½ tsp turmeric, 1 tsp salt and ½ tsp jaggery.
  • mix well, cover and boil for 10 minutes or until everything is well cooked.
  • further add 1 cup toor dal, 4 cup water and mix well adjusting consistency as required.
  • once the water comes to a boil add 2 tbsp of prepared rasam powder. you can adjust the amount of rasam powder based on the spice level.
  • mix well making sure there are no lumps.
  • boil for 2 minutes or until the flavours are well absorbed. do not over boil, as the flavours will be lost.
  • finally, add 2 tbsp coriander and south indian rasam is ready. keep aside.

how to prepare crispy vada:

  • firstly, soak 1 cup urad dal in enough water for 1½ hours.
  • rinse well and drain off the water. transfer the soaked dal to mixi or grinder.
  • blend to smooth thick paste adding water as required.
  • now transfer the urad dal batter to a large bowl, add 2 tbsp rice flour.
  • also add 1 inch ginger, 2 chilli, few curry leaves, 2 tbsp coriander and ½ tsp salt.
  • mix well making sure everything is well combined.
  • now dip a hand in the water and scoop out a small ball sized batter.
  • drop in hot oil, keeping the flame on medium.
  • fry on medium flame until the vada turns golden and crisp.
  • drain off the vada over kitchen paper to remove excess oil.
  • immediately drop the vada into hot rasam.
  • soak for 2 hours or until the vada absorbs the rasam.
  • finally, enjoy rasam vada garnished with sev.
Did you try this recipe?Click a picture and mention @hebbars.kitchen or tag #hebbarskitchen us in Instagram or Twitter
Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes

how to make rasam vada with step by step photo:

how to make south indian rasam using homemade rasam powder:

  1. firstly, dry roast 2 tbsp coriander seeds, 1 tbsp cumin, 1 tbsp pepper, 2 tbsp toor dal, 2 dried red chilli and few curry leaves.
  2. roast until the spices turn aromatic without burning them.
  3. blend to a fine powder and rasam powder is ready. you can prepare this in large batch and store in an airtight container.
  4. to prepare rasam, in a large kadai heat 2 tbsp oil.
  5. splutter, 1 tsp mustard, ½ tsp cumin, pinch hing and few curry leaves.
  6. add 1 tomato, 1 chilli, 1 cup tamarind extract, ½ tsp turmeric, 1 tsp salt and ½ tsp jaggery.
  7. mix well, cover and boil for 10 minutes or until everything is well cooked.
  8. further add 1 cup toor dal, 4 cup water and mix well adjusting consistency as required.
  9. once the water comes to a boil add 2 tbsp of prepared rasam powder. you can adjust the amount of rasam powder based on the spice level.
  10. mix well making sure there are no lumps.
  11. boil for 2 minutes or until the flavours are well absorbed. do not over boil, as the flavours will be lost.
  12. finally, add 2 tbsp coriander and south indian rasam is ready. keep aside.

how to prepare crispy vada:

  1. firstly, soak 1 cup urad dal in enough water for 1½ hours.
  2. rinse well and drain off the water. transfer the soaked dal to mixi or grinder.
  3. blend to smooth thick paste adding water as required.
  4. now transfer the urad dal batter to a large bowl, add 2 tbsp rice flour.
  5. also add 1 inch ginger, 2 chilli, few curry leaves, 2 tbsp coriander and ½ tsp salt.
  6. mix well making sure everything is well combined.
  7. now dip a hand in the water and scoop out a small ball sized batter.
  8. drop in hot oil, keeping the flame on medium.
  9. fry on medium flame until the vada turns golden and crisp.
  10. drain off the vada over kitchen paper to remove excess oil.
  11. immediately drop the vada into hot rasam.
  12. soak for 2 hours or until the vada absorbs the rasam.
  13. finally, enjoy rasam vada garnished with sev.
    rasam vada recipe

notes:

  • firstly, make sure to grind the urad dal batter really thick. else the vada will absorb oil.
  • additionally, adding dal to rasam is optional, however, it gives nice consistency to rasam.
  • also, if you like crispy vada and not juicy vada, then pour rasam on vada just before serving.
  • finally, rasam vada recipe tastes great when served hot and spicy.