Rasam Vada is a delicious south Indian recipe which is one of the most famous morning breakfast option. Serve the rasam vada alongside idli and dosa. It is a blend of various flavours coming together to give you the authentic taste of South Indian cuisine.
Rasam is a tangy flavoured soup of lentils and tomatoes which is poured over crispy deep-fried vada. The vada when dipped in rasam becomes soft and gives you a juicy burst of flavours, which you will definitely adore. The rasam is like a soup and will cure a cold. It also makes a perfect snack for a rainy day or a cold winter day.
The vadas are made of urad daal and can be eaten with an infinite number of variations. You can serve them with spicy sambhar, with coconut chutney or with spicy and tangy rasam. Healthy snacking to satisfy your munchies without having to worry about calories is the dream. The snack is filling and light and makes a good and healthy option for breakfast as well as an evening snack.
The idea is to eat the leftover vadas with leftover rasam and so you can relish them even as an evening snack. This tangy flavoured snack is every south Indian lover’s favourite and you can make it easily with a few basic ingredients.
Serve it as a snack, with evening tea or as a starter for your next party, it will surely be a super hit dish anytime. So, do not wait and try this delicious recipe right now!
Finally, I would request you to try my other snack recipes along with this rasam vada recipe. You can try the Hakka noodles recipe, Golgappa recipe and Tacos recipe. Also, do not forget to read the tips at the end of the recipe.
Rasam vada recipe
- FOR VADA- 1 CUP Urad Dal
- 2-3 tablespoon Coconut, grated/chopped
- 2 Green Chillies, chopped
- 1 tsp Ginger Paste
- Oil, for frying
- FOR RASAM- 2 Tbsp. Oil
- 2 Tbsp. Toor Dal
- 1 tsp Ginger Paste
- 3 tomatoes, finely chopped
- 1 and ½ Tbsp. Rasam Masala
- ½ Tbsp. Kashmiri Red Chilli Powder
- ¼ tsp. Asafoetida (Hing)
- Salt, to taste
- 1 tsp Jaggery (gur), optional
- 1 tsp Tamarind Pulp
- 2 Tbsp. chopped coriander
- FOR TADKA/TEMPERING- 1 Tbsp. chopped Coriander Leaves
- 1 Tbsp. Oil
- 2 dried Red Chillies
- 4 to 5 Curry Leaves
- Step 1 – Wash and soak 1 cup of urad dal for 4 to 5 hours.
- Drain the dal and grind it to a paste in a blender. Add some water (about 1 to 2 Tbsp.) so that it is easily grinded.
- Also add salt, green chillies, ginger and shredded coconut to the dal in blender.
- Transfer the batter into a bowl and beat for 3 to 4 minutes to make it light and fluffy.
- In a wok, heat enough oil for frying. When the oil is medium hot, make small dough balls using your hands and fry the dumplings until they are golden and crisp.
- Add 4 to 5 vadas at a time for frying and then drain them on a tissue paper to soak excess oil.
- Keep the vadas aside.
- Wash and soak toor dal for 20 minutes.
- Pressure cook the dal with 1 cup of water for 3 whistles. The dal should become soft. Blend the dal to make a paste and keep it aside.
- In a pan heat 2 Tbsp. oil. Add asafoetida and ginger paste to it.
- Add chopped tomatoes and cook them for a few minutes until they are soft and mushy.
- Add the toor dal paste to the tomato puree along with jaggery and tamarind pulp.
- Then add salt, Kashmiri red chilli powder, rasam powder and give it a mix.
- Add 3 cups of water and let the mixture boil for 3 to 4 minutes.
- Add the chopped coriander and mix the rasam. Keep it aside.
- Take 1 Tbsp. Oil and add mustard seeds, dried red chillies and a few curry leaves to the oil.
- Tamper them a little and pour the tempering over the prepared Rasam. Mix everything and add some chopped coconuts to it. Rasam is now ready.
Assembling rasam vada
Place a few vadas in a bowl and pour hot rasam over the vadas. It should be enough to soak all the vadas. Garnish the rasam vada with some coriander leaves and shredded coconut. Serve Immediately.
- You can use a hand mixer for easy mixing of batter to make it fluffy.
- Make the vadas in round ball shapes for this recipe rather than the doughnut shaped vadas.
- Cook the tomatoes before adding water so as to cook the tomatoes perfectly.
- Fry the vadas on a medium flame to make them crispy from outside and soft from inside.
- You can air fry the vadas for a healthier alternative. Just brush some oil over the vadas and air fry them.
- You can also add chopped garlic to the recipe if you want that garlicy flavour.
Do try this easy and delicious South Indian style Rasam Vada at home. This recipe is perfect for a rainy day or a cold day and tastes best when served hot. It is comfort food at its best!