Rasam vadai, quick and easy rasam as well as an easy dal vada 2 in 1 recipe to go with each other. With full video and step by step pictures.
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I tasted rasa vadai once or twice in restaurants. Otherwise make it with leftovers. Once in a family function at home, the cook who came to our home forgot to add salt in paruppu vadai. So we added the vadas in rasam. It turned out really good. I have not made exclusively for making rasam vadai.
Couple of years back when I posted a rasam vadai picture in facebook, few readers asked for recipe, but I already have posted lot of vadai varieties like sambar vadai, thayir vadai, cabbage vadai, keerai vadai all with ulundu vadai.
So when recently started seeing bonda rasam in instagram posts by friends, I really got tempted. A reader friend also suggested to post. But somehow I wanted to make it with paruppu vadai.
What I saw in Instagram as bonda rasam is probably with urad dal bonda. I decided to do it with paruppu vadai as suggested by the reader friend. I was bit skeptical if I make bonda, it would get cooked inside or not. So made as vadai and dropped in.
Click here to read rasa vadai in tamil
Step by step photos
- First soak chana dal for 3 hrs. In a blender, powder red chilli, cumin seeds, salt and asafoetida coarsely.
- Drain water completely from soaked dal. Add to the blender and grind coarsely without water.
- Transfer to a bowl. Add chopped onion, curry leaves and coriander leaves. Mix.
- Make equal sized balls and flatten slightly in between your palms.
- Heat oil in kadai, add the vadas 3-4 in a batch. Cook in medium flame both sides until onion turn deep golden in colour. Drain in paper towels and repeat to finish.
- To make rasam, soak tamarind in hot water. Extract tamarind juice with a cup of water.
- Prepare rasam powder by blending chilli, pepper, cumin, coriander to a coarse mixture.
- In a vessel, take tamarind extract, 3 cups water, turmeric, salt, tomato, asafoetida, rasam powder and few curry leaves.
- Mix and bring to boil. Add prepared vadai immediately switch off the stove. Keep covered.
- Temper by heating oil, splutter mustard, add red chilli, cumin and curry leaves. Add to rasam and garnish with coriander leaves. Leave it closed for 15 mins minimum.
Serve warm. Enjoy the soft vadai, along with flavourful rasam. So appetizing!
Recipe card
How to make rasam vadai
Ingredients
For vadai
- ¾ cup Chana dal Bengal gram, Kadalai paruppu
- 1 Onion
- 3 Red chilli
- ¾ teaspoon Cumin seeds
- 1 sprig Curry leaves
- 3 tablespoon Coriander leaves chopped
- ⅛ teaspoon Asafoetida
- Salt
For Rasam
- 1 teaspoon Tamarind
- 1 Tomato
- ¼ teaspoon Turmeric
- ⅛ teaspoon Asafoetida
- 1 sprig Curry leaves
- 2 tablespoon Coriander leaves chopped
- Salt
For rasam powder
- 3 Red chilli
- 1 tablespoon Coriander seeds
- 1 teaspoon Black pepper
- ½ teaspoon Cumin seeds
To temper
- 2 teaspoon Oil
- ½ teaspoon Mustard
- 1 teaspoon Cumin seeds
- 1 Red chilli
- Curry leaves Few
Instructions
- First soak chana dal for 3 hrs.
- In a blender, powder red chilli, cumin seeds, salt and asafoetida coarsely.
- Drain water completely from soaked dal. Add to the blender and grind coarsely without water.
- Transfer to a bowl. Add chopped onion, curry leaves and coriander leaves. Mix.
- Make equal sized balls and flatten slightly in between your palms.
- Heat oil in kadai, add the vadas 3-4 in a batch.
- Cook in medium flame both sides until onion turn deep golden in colour.
- Drain in paper towels and repeat to finish.
- To make rasam, soak tamarind in hot water.
- Extract tamarind juice with a cup of water.
- Prepare rasam powder by blending chilli, pepper, cumin, coriander to a coarse mixture.
- In a vessel, take tamarind extract, 3 cups water, turmeric, salt, tomato, asafoetida, rasam powder and few curry leaves.
- Mix and bring to boil. Add prepared vadai immediately switch off the stove. Keep covered.
- Temper by heating oil, splutter mustard, add red chilli, cumin and curry leaves.
- Add to rasam and garnish with coriander leaves. Leave it closed for 15 mins minimum.
Video
Notes
- Soaking chana dal as mentioned and grinding without water coarsely is important to get perfect texture.
- Cook vadai in medium flame after dropping the vadai in hot oil. Otherwise, it wont get cooked inside properly.
- You can use store bought rasam powder (2 tsp) in place of freshly ground in case you are lazy to grind powder.
- As soon as you finish making rasam, vadas should be dunked immediately for soft vadai in rasam.
- You can use leftover rasam or leftover vadai for preparing this. Just make sure either on of it is hot.
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