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Vadai Recipe-Traditional Rasam Vadai
Vadais, gets you slurping your tongue and smacking your lips. Vada is a fried snack, which is one of the popular snack forms in South Indian recipes.
There are different, tasty Vadai recipes like Thayir Cada, or Dahi Vada, Masala Vada, Parupu Va etc.
Rasam Vadai, is one of the popular Vadai recipe of Tamil Nadu. Rasam is a soupy liquid, which forms an integral part of a South Indian meal.
Rasam Vadai Recipe
Rasam
For powdering
Cumin
seeds-2
tbsp
Corriander
seeds-1
tbsp
Asfeotida-a
pinch
Curry
leaves-3
Dry
chillies-3
For
seasoning
Thoor
Dhal-1/2
cup
Tomatoes-3
medium
sized
Mustard
seeds-1
tsp
Crushed
Small
onions-1
'
handful
Green
chillies-2
Curry
leaves-3
to
4
Turmeric
powder-a
pinch
Tamarind-a
bit
smaller
than
the
size
of
a
lemon
For
Rasam
A
little
Corriander
leaves
Method
Pressure
cook
thoor
dhal
and
tomatoes
with
2
cups
of
water
and
turmeric
powder.
Soak
tamarind
in
a
little
water
for
half
an
hour
and
mash
it.
Roast
and
powder
the
ingredients
mentioned
above.
Put
a
pan
on
the
stove
and
pour
oil
required
for
seasoning.
Once
the
oil
is
heated
up
a
little,
add
the
mustard
seeds.
Saute
it
for
a
few
seconds
Add
the
crushed
small
onions
and
saute
Add
green
chillies
and
saute
Add
the
curry
leaves
and
saute
for
a
few
seconds
Add
the
powdered
ingredients
and
saute
for
a
minute.
Add
tamarind
water
and
allow
it
to
boil.
Add
pressure
cooked
thoor
dhal
and
tomatoes.
Add
a
little
water
if
required.
(Consistency
should
be
watery)
Leave
it
until
rasam
is
hot
enough
and
remove
the
pan
from
the
stove.
Keep
the
vessel
intended
for
serving
ready
with
a
little
corriander
leaves
in
it.
Pour
the
rasam
into
it
and
immediately
close
the
lid.
Vadai
recipe
Ingredients
Bengal
Gram-4
cups
Onions
chopped-1
cup
Green
chillies-4
to
5
Ginger
chopped-2
tbsp
A
few
curry
leaves
Oil
for
frying
Salt
to
taste
Method
Soak
Bengal
gram
for
45
minutes
Grind
it
coarsely
In
the
process
of
grinding
the
dhal,
add
the
other
ingredients.
The
ingredients
should
only
be
coarsely
ground.
Make
small
balls,
about
the
size
of
a
lemon,
flatten
a
little
with
the
fingers
and
deep
fry
them.
When
the
vadais
are
made,
drop
them
into
the
rasam.
Allow
them
to
soak
and
absorb
the
rasam.
Rasam
vadais
are
ready
to
be
served.
This is one of the traditional vadai recipes of South India.
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