Rasam Vada Recipe with step-by-step pictures. Rasam Vadai made with paruppu vada soaked in a tangy rasam till it’s soft. This rasa vadai is ideal for cold winter days which soothes our soul.
Rasam Vada
That is one dish which we make on all special occasion, hubby’s favourite recipe too. I actually have shared a version of my mom’s melt in mouth rasam vadai. It is totally different from this one. It just melts in your mouth. I really like that so far more than this one.
I made a plain easy rasam for this, but you possibly can make my tomato rasam to soak the vada. Hope you’ll do that out and let me understand how it seems 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 three tbsp
- Water 2 to three cup
- Coriander Powder / Malli podi – 1.5 tbsp
- Chilli Powder – 2 tsp
- Salt to taste
- Garlic – 10 cloves crushed
- Curry leaves a handful
How one can 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 blend well.
- Take small portion and flatten it barely. Fry it in hot oil till golden and crispy. Drain and put aside.
- Now Take the opposite ingredients in a big pot and convey it to boil.
- Add in fried vada and simmer for 10 to fifteen mins
- Now turn off the warmth and canopy the pot, soak it for 1 to 2 hours.
- Serve hot.
If you may have any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Rasam Vada Recipe | Rasam Vadai Recipe | Rasa Vadai Recipe
Rasam Vada Recipe with step-by-step pictures. Rasam Vadai made with paruppu vada soaked in a tangy rasam till it’s soft. This rasa vadai is ideal for cold winter days which soothes our soul.
Nutrition Facts
Rasam Vada Recipe | Rasam Vadai Recipe | Rasa Vadai Recipe
Amount Per Serving (1 servings)
Calories 159
Calories from Fat 9
% Each day Value*
Fat 1g2%
Saturated Fat 0.1g1%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.04g
Sodium 52mg2%
Potassium 118mg3%
Carbohydrates 32g11%
Fiber 10g42%
Sugar 5g6%
Protein 7g14%
Vitamin A 240IU5%
Vitamin C 5mg6%
Calcium 90mg9%
Iron 2mg11%
* Percent Each day Values are based on a 2000 calorie weight loss program.
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Version 1: Rasam Vadai Recipe (using Paruppu Vadai)
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| Soak Chana Dal Overnight or 3 to 4 hours |
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| Take it in a blender |
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| crush it coarsely |
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| add in salt |
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| Prepare your veggies |
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| add in other ingredients |
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| Take a small portion |
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| Shape it into balls |
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| Drop the vada in hot oil |
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| fry till golden |
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| fry till golden |
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| Now lets make the rasam..Take tamarind in a bowl |
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| Cover with some water and allow them to soak |
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| Mix well and strain it |
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| Take a giant kadai |
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| Add in tamarind pulp |
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| add in plenty of water |
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| some coriander powder |
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| and chilli powder |
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| and a few salt |
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| Now take a complete head of garlic..No must peel |
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| pound it so it’s crushed |
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| add that to the rasam |
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| add a handful of curry leaves |
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| Mix this whole thing up |
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| Bring every little thing to a boil |
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| Add in fried vadai |
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| Simmer for 10 to fifteen mins |
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| Leave it to soak for 1 to 2 hours |
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| now it’s soaked |
Version 2: Rasam Vada Recipe (Bonda Rasam Recipe)
Amma makes the most effective rasa vadai. It just melts in your mouth and that i am rattling sure you crave for more. This will not be like your normal rasam vadai wherein you dunk paruppu vadai in rasam. This can be 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. An important part is grinding the batter. You may have to grind the batter till it’s fluffy and light-weight. That may make the vadai fluffier when fried and melt in mouth when soaked in rasam. So hope you’ll do that and let me know what you think that.
Preparation Time : 15 mins
Soaking Time : 5 to eight 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 one can Make Rasa Vadai Recipe (Easy Steps
Soaking Chana Dal
Wash and Soak channa dal and urad dal for at the least 5 hours.
Grinding the Batter for Rasam vadai
Drain them and add it to a blender or grinder and make right into a high quality paste. Dont add an excessive amount of water, add water slowly and grind this till the batter is sweet and fluffy. Since there’s urad dal, the batter will foam up while grinding. You wish that, this may make the vadai melt in your mouth. Once you may have ground, add curry leaves in it and blend well. You needn’t 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 big pot, add in all of the ingredients and blend well. Add some more water, these vadai will absorb plenty 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 five mins. Switch off the flame and let it sit for 15 to twenty mins till they’re soaked. Serve warm or hot.
Rasam Bonda Pictures
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| Soak Channa dal & Urad dal |
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| Drain & Add it to blender |
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| Mix them to a smooth paste |
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| Have a look at the finger marks. I clicked this pic when my mom was making vadai |
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| You simply must add curry leaves to this |
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| Take a small portion |
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| Drop into hot oil |
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| Take little water in an enormous pot |
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| Add some chilli powder |
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| Season with some salt |
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| Add some coriander powder |
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| Add some crushed garlic |
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| Some tamarind |
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| Now mix the tamarind within the water |
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| Take the leftover out |
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| Add some more water |
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| You bought to taste this rasam and adjust to your taste |
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| Add plenty of curry leaves and convey it to a boil |
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| Drop the vadai and allow them to soak for a great 20 to 30 mins |
Suggestions & Tricks
- Grind the dals well till it’s fluffed up. It will make the vadai melt in mouth.
- Don’t add an excessive amount of water, add little water and carry 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. In the event you add salt to vadai also, then the vadai will turn out to be too salty.
- Taste the rasam and adjust the salt, chilli powder, tamarind to your taste. It must be little on the extreme side, for the reason that vadai will absorb most of them.
- Don’t fry the vadai on too high heat. Then it can brown on outside and wont cook properly in the center.
- You needn’t add an excessive amount of spices or onions to the vadai batter. But in the event you need you could possibly add some finely chopped onions.
