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How to make rasam vadai

How to make rasam vadai with full video and step by step pictures. Quick and easy rasam recipe, and an easy dal vada recipe to go with each other.
Prep Time10 mins
Cook Time25 mins
Soak time3 hrs
Total Time3 hrs 35 mins
Course: Snack
Cuisine: Indian
Servings: 5


For vadai

  • Chana dal - 3/4 cup
  • Onion - 1
  • Red chilli - 3
  • Cumin seeds - 3/4 tsp
  • Curry leaves - 1 sprig
  • Coriander leaves - 3 tbsp chopped
  • Asafoetida - 1/8 tsp
  • Salt - as needed

For Rasam

  • Tamarind - 1 tsp
  • Tomato - 1
  • Turmeric - 1/4 tsp
  • Asafoetida - 1/8 tsp
  • Curry leaves - 1 sprig
  • Coriander leaves - 2 tbsp chopped
  • Salt - as needed

For rasam powder

  • Red chilli - 3
  • Coriander seeds - 1 tbsp
  • Black pepper - 1 tsp
  • Cumin seeds - 1/2 tsp

To temper

  • Oil - 2 tsp
  • Mustard - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Red chilli - 1
  • Curry leaves - Few


  • 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.



  • 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.