Rasa vada

              Rasa vada

  

Rasa vada

   Rasa vada is a delicious South Indian snack or light meal where medu vada ( deep-fried lentil fritters) are soaked in a flavorful, spicy and tangy rasam ( rasa). It's comforting, especially on cool days Or during festive meals. This dish brings together the Crispiness of vadas and the soupy warmth of rasam, making it a favorite in many homes and restaurants across South India. 

What is rasa vada? 

* Rass = juice or broth ( in this case, spicy rasam) 

* Vada = deep fried savory donut-shaped fritters made from urad dal. 

INGREDIENTS :-

For Medu vada :

* Urad dal - 1 cup

* Green chilli - 3

* Chopped ginger - 1 tsp

* Curry leaves - 1 sprig

* Salt - to taste

* Oil - for deep frying

For Rasam :

* Tomato - 1 medium

* Tamarind paste - 1 tsp

* Rasam powder - 1 1/2 tsp

* Turmeric powder - 1/2 tsp

*Asafoetida powder - 1/4 tsp

* Mustard seeds - 1/2 tsp

* Dried red chilli -1

* Curry leaves - 1-2 sprigs

* Coriander leaves - for garnish

* Salt - to taste

* Water - 2 1/2 cups

METHOD :-

Soak and grind urad dal for vada making :

* Wash and Soak urad dal for 3 hours. 

* Then drain the water completely and grind it to a thick, fluffy batter using minimal water. The batter should be light and airy. 

* After that transfer to a bowl and add chopped green chilli, chopped ginger, chopped curry leaves and salt. 

* Mix well and beat the batter with your hand for 2-3 minutes to aerate it. 

Fry the vadas:

* Heat oil in a pan for deep frying. 

* Wet your palm, scoop a small ball of batter, gently flatten it and make a hole in the center ( like a doughnut). 

* Gently slide into hot oil. 

* Fry on medium heat until golden and crisp on both sides. 

* Remove and place on paper towels to drain excess oil. 

Make the Rasam (Rasa) 

* In a pot combine  finely chopped tomato, tamarind paste, rasam powder, turmeric powder, salt and 2-3 cups of water. 

* Boil for 5-10 minutes until the tomato is soft and flavors are combined. 

* In a small pan, add 1 tsp ghee Or oil for tempering. 

* Then add mustard seeds, dried red chilli, curry leaves and asafoetida powder. 

* Add this tempering to the rasam. 

* Simmer everything for few more seconds. 

* Then turn off the flame and garnish with chopped coriander leaves. 

Assemble Rass Vada:

* Place hot Or warm vadas in a serving bowl. 

* Pour hot rasam generously over the vadas. 

* Let them soak for 5 minutes to absorb the flavors. 

* Garnish with some coriander leaves and a drizzle of ghee if desired. 

Serving Suggestions:

* Serve hot as a snack, light meal, or a part of  festive lunch. 

ENJOY!!!!! 

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